Japanese Style Salmon Chicken Bowl (Printable Version)

A nourishing Japanese bowl with salmon, chicken, avocado, crisp veggies, and a clever ice cube reheating trick.

# What You Need:

→ Proteins

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

# Step-by-Step Directions:

01 - Rinse the rice under cold water until it runs clear. Cook in a rice cooker or saucepan with 2 1/2 cups water. Allow to steam, then fluff with a fork.
02 - Whisk all marinade ingredients in a bowl. Split 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 4 to 5 minutes per side until golden and fully cooked. Remove, let rest, then slice.
04 - Using the same pan, cook salmon fillets 2 to 3 minutes per side until just cooked through. Remove and gently flake.
05 - Slice avocado, cucumber, and carrot. Finely slice scallions.
06 - Whisk together soy sauce, rice vinegar, sesame oil, and sugar until sugar dissolves.
07 - Divide rice evenly among four bowls. Arrange chicken, salmon, avocado, cucumber, carrot, and scallions over the rice. Drizzle sauce over and sprinkle with toasted sesame seeds and nori strips if using.
08 - When reheating pre-assembled bowls, place an ice cube at the rice center, cover with microwave-safe lid or wrap, and microwave on high for 1 to 2 minutes. Remove any remaining ice before serving.

# Expert Advice:

01 -
  • You get protein from two sources, so it stays satisfying even hours later.
  • The ice cube hack means you can meal prep and reheat without turning rice into mush.
  • It comes together in 35 minutes, which somehow feels faster than ordering takeout.
02 -
  • Don't skip rinsing the rice or you'll end up with a gluey, starchy mess instead of individual grains.
  • The ice cube hack genuinely works because it creates steam that revives reheated rice without adding moisture that makes it soggy.
03 -
  • Cook your chicken and salmon in the same pan so they both pick up flavor from each other's fond—don't wash it between proteins.
  • Slice everything right before assembly so you're eating at peak freshness and texture, especially the avocado.
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