Japanese Style Salmon Chicken Bowl (Printable)

Nourishing bowl with salmon, chicken, avocado, and fresh veggies, plus a unique ice cube reheating tip for perfect rice.

# What You Need:

→ Proteins

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

→ Marinade

03 - 3 tbsp soy sauce
04 - 1 tbsp mirin
05 - 1 tbsp sake or dry white wine
06 - 1 tsp sesame oil
07 - 1 tsp 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 tbsp toasted sesame seeds
15 - 1 sheet nori, cut into thin strips (optional)

→ Sauce

16 - 2 tbsp soy sauce
17 - 1 tbsp rice vinegar
18 - 1 tsp sesame oil
19 - 1/2 tsp sugar

→ For Reheating

20 - 4 ice cubes

# Step-by-Step Guide:

01 - Rinse the rice under cold water until clear. Cook in a rice cooker or saucepan with 2 1/2 cups water. Let steam, then fluff with a fork.
02 - Whisk together soy sauce, mirin, sake, sesame oil, and honey. Divide between two shallow dishes, placing salmon in one and chicken in the other. Marinate at least 10 minutes.
03 - Heat a nonstick skillet over medium heat. Cook chicken thighs 4–5 minutes per side until golden and cooked through. Remove, rest, then slice.
04 - In the same skillet, cook salmon 2–3 minutes per side until just done. Remove and gently flake.
05 - Slice avocado, cucumber, and carrot. Finely slice scallions.
06 - Whisk soy sauce, rice vinegar, sesame oil, and sugar until sugar dissolves.
07 - Divide rice evenly into four bowls. Arrange chicken, salmon, avocado, cucumber, carrot, and scallions atop rice. Drizzle with sauce, then sprinkle sesame seeds and nori strips.
08 - For reheating, place an ice cube in the rice center, cover with microwave-safe lid or wrap, and microwave on high 1–2 minutes. Remove any remaining ice before serving.

# Expert Advice:

01 -
  • The ice cube hack turns day-old rice back into something fluffy and warm without any mushiness.
  • You get two proteins in one bowl, so it never feels boring or one-note.
  • Everything can be prepped ahead and assembled cold, then brought back to life in minutes.
  • The balance between rich avocado, crisp vegetables, and savory protein hits every texture you crave.
02 -
  • Do not skip rinsing the rice or it will turn out gummy and stick to itself in clumps instead of fluffy grains.
  • Marinate the salmon and chicken separately so the flavors stay distinct and you can control cooking times without cross-contamination.
  • Let the proteins rest after cooking or all the juices run out when you slice them and they turn dry.
  • Use the ice cube trick only with short-grain rice; long-grain rice does not steam the same way and ends up soggy.
03 -
  • Toast your sesame seeds in a dry pan until they smell nutty and start to pop, then immediately pour them out so they do not burn.
  • Use a mandoline to slice the cucumber and carrot paper-thin for that restaurant-quality crunch and presentation.
  • If your rice is too wet after cooking, leave the lid off for a few minutes and let the steam escape before fluffing.
  • Always place the ice cube directly in the center of the rice, not on top of the proteins or vegetables, or they will get watery.
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