Japanese Salmon Chicken Bowl (Printable)

A nourishing bowl topped with salmon, chicken, avocado, and fresh veggies, featuring a clever rice reheating trick.

# What You Need:

→ Proteins

01 - 2 skinless salmon fillets (approximately 10.5 oz total)
02 - 2 boneless, skinless chicken thighs (approximately 8.8 oz total)

→ Marinade

03 - 3 tablespoons soy sauce
04 - 1 tablespoon mirin
05 - 1 tablespoon sake or dry white wine
06 - 1 teaspoon sesame oil
07 - 1 teaspoon honey

→ Rice

08 - 2 cups Japanese short-grain rice
09 - 2 1/2 cups water

→ Toppings & Vegetables

10 - 1 ripe avocado, sliced
11 - 1 small cucumber, thinly sliced
12 - 1 medium carrot, julienned
13 - 2 scallions, finely sliced
14 - 2 tablespoons toasted sesame seeds
15 - 1 sheet nori, cut into thin strips (optional)

→ Sauce

16 - 2 tablespoons soy sauce
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon sesame oil
19 - 1/2 teaspoon sugar

→ For Reheating

20 - 4 ice cubes

# Directions:

01 - Rinse the rice under cold water until clear. Cook in a rice cooker or saucepan with 2 1/2 cups water. Allow to steam, then fluff with a fork.
02 - Combine soy sauce, mirin, sake, sesame oil, and honey in a bowl. Divide marinade into two shallow dishes. Place salmon in one and chicken in the other. Marinate for at least 10 minutes.
03 - Heat a nonstick skillet over medium heat. Cook chicken thighs for 4 to 5 minutes per side until golden and cooked through. Remove, let rest, then slice.
04 - In the same skillet, cook salmon fillets for 2 to 3 minutes per side until just cooked. Remove and flake gently.
05 - Slice avocado, cucumber, and carrot. Finely slice scallions.
06 - Whisk soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves.
07 - Divide rice evenly among four bowls. Arrange chicken, salmon, avocado, cucumber, carrot, and scallions atop the rice. Drizzle with sauce, then sprinkle with toasted sesame seeds and nori strips if using.
08 - When reheating pre-assembled bowls, place an ice cube in the center of the rice. Cover with a microwave-safe lid or plastic wrap. Microwave on high for 1 to 2 minutes until the ice melts, steaming the rice. Remove any remaining ice before serving.

# Expert Advice:

01 -
  • The ice cube hack genuinely transforms leftovers, making reheated rice taste fresh and steamed rather than dry and rubbery.
  • Salmon and chicken cook simultaneously in one pan, meaning cleanup is minimal and your kitchen stays calm.
  • You can prep the vegetables while the proteins marinate, so the whole thing comes together in under 35 minutes.
  • It tastes indulgent but feels nourishing, striking that perfect balance between craveable and actually good for you.
02 -
  • Pat your salmon completely dry before it hits the pan—moisture is the enemy of a golden surface, and you want that slight crust for texture and flavor.
  • Don't skip the rice rinsing step even though it feels tedious; it's the difference between sticky clumps and individual grains that taste clean.
  • The marinade time is flexible; ten minutes is the minimum, but even thirty minutes or overnight deepens the flavor without overpowering the delicate salmon.
  • Assemble the bowl right before eating so avocado stays creamy and vegetables stay crisp instead of getting warm and soft.
03 -
  • Invest in a decent quality soy sauce and sesame oil—they're used in small quantities but they matter, and cheap versions taste thin and one-dimensional.
  • The ice cube hack works for any leftover rice bowl; it's genuinely one of the best kitchen discoveries I've made, and it took me years to learn it.
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