Flaked salmon rice bowls are deliciously simple and comforting. This recipe needs only four ingredients and 15 minutes to cook. Scoop the salmon over hot cooked rice, garnish with chopped green onions and furikake, and you've got a very tasty and satisfying one bowl meal. Enjoy it with hot miso soup!
This recipe for flaked salmon rice bowls was inspired by a dish that used to be served at Yoshinoya here in Hong Kong, a Japanese restaurant chain. Also know as salmon soboro bowls, the dish, which was a favorite for my boys, disappeared from their menu and it only made sense that I figure out how to make it at home!
Ingredients
- Salmon filets, skinless
- Oil
- Sake
- Mirin
- Salt
Instructions
The salmon cooks up really quickly so you want to make sure your rice is already done cooking before you start.
Once rice is cooked, start preparing the salmon. Heat a skillet over medium-high heat. Add the extra light olive oil and then the salmon filets. Fry for about 4-5 minutes.
Flip the salmon filets and fry for another 4-5 minutes.
Break the salmon up into pieces, continuing to break the pieces up with your spatula until you have flakes.
Add the sake, mirin, and salt to the salmon and mix. Continue to cook until most of the liquid has been absorbed, about 2-3 minutes.
Serving Suggestions
The default, and albeit delicious way to serve the flaked salmon is over hot rice. Topped with furikake seasoning and maybe some sesame seeds and fresh green onions, it is a perfectly delicious and comforting meal in one bowl.
Another way to dress up the flaked salmon bowls is to top it with tobiko eggs (or flying fish roe)! The tobiko adds a bit of texture and "popping crunch" to the flaked salmon rice bowl, and this is how Yoshinoya used to serve their salmon soboro bowls. My boys love it this way!
You can also skip the rice and go low/no carb! The flaked salted salmon is delicious over a generous helping of leafy greens. Pictured here is a heap of salmon over boiled pea shoots and I like to top it with furikake for just an extra boost of umami. Serve it with miso soup and it is a tasty meal.
Commonly Asked Questions
Why sear the salmon pieces before flaking it?
If you try breaking up the salmon while it is still raw, you will only end up squishing it into chunks and it will take longer to break those up into flakes. Flaking doesn't really happen until the salmon is cooked and searing the salmon pieces on all sides first makes breaking it up into flakes a lot easier.
What can I use to substitute the sake?
You can use Chinese cooking wine or dry white wine.
How long will it last?
Store leftovers in the fridge for 4-5 days.
How do I reheat the salmon flakes?
The best way to reheat them is in a pan over low heat on the stove until just heated through. I do not recommend microwaving the salmon flakes because they will end up sticking together. You can also eat them cold!
More Salmon Recipes
If you love salmon and rice dishes, make sure to check these recipes out!
- Rice Cooker Salmon Egg and Rice
- Seared Salmon Coconut Curry
- Broiled Miso Salmon Filets
- Do-It-Yourself Salmon Poke Bowls
If you love salmon, but you're looking for a different way to cook it, AND you're looking for an easy meal, this flaked salmon rice bowl recipe is for you! Each spoonful is satisfying and comforting, and the flaked salmon is also delicious over veggies if you want to go low-carb. Perfect with a hot bowl of miso soup, this is a great recipe to keep in your weekly dinner rotation!
~ Lisa.
Recipe
Flaked Salmon Rice Bowls
Ingredients
- 1 lb. salmon filets, preferably skinless
- 2 tablespoons light olive oil
- 1 ½ tablespoons mirin
- 1 ¼ tablespoons sake
- ¾ teaspoon sea salt
Optional Garnishes:
- Furikake seasoning
- Toasted sesame seeds
- Chopped green onions
- Pickled ginger slices
- Tobiko eggs (flying fish roe)
Instructions
- Once rice is cooked, start preparing the salmon. Heat a skillet over medium-high heat. Add the extra light olive oil and then the salmon filets. Fry for about 4-5 minutes.
- Flip the salmon filets and fry for another 4-5 minutes.
- Break the salmon up into pieces, continuing to break the pieces up with your spatula until you have flakes.
- Add the sake, mirin, and salt to the salmon and mix. Continue to cook until most of the liquid has been absorbed, about a 2-3 of minutes.
- Scoop flaked salmon over hot rice. Garnish with furikake, sesame seeds, sliced pickled ginger, and chopped green onions, if desired.
Notes
- If you use skin-on salmon, cook the skin side first in the pan. You can easily peel off the salmon skin after it is cooked and eat it separately, or if you prefer, break it up into the flaked salmon.
- Serve over hot rice, blanched leafy greens, or a salad!
- This goes great with a scoop or two of tobiko eggs (flying fish roe)! This is my boys' favorite way to enjoy this dish.
- Use whatever salmon filets you have available or prefer. I have used king salmon as well as sockeye salmon and both work well. The sockeye salmon is a leaner fish, so you may want to add a teaspoon of light olive oil to the pan when you flake it.
- Store flaked salmon in the fridge for 4-5 days.
** This post was originally published September 24th, 2019 and republished February 18th, 2025 with an updated recipe, photos, and writing.
Lynn says
Looks great as always! Sent it to my college son. Quick and easy meal. Thanks.
That's great, Lynn! I hope he likes it!