This 20-Minute Sticky Salmon Rice Bowl Is Our New Midweek Go-To dish

When you want the comfort of a Chinese takeaway without the cost or wait time, this sticky soy salmon rice bowl is the answer. Taken from Simply Speedy Chinese by Suzie Lee, it delivers big flavour with minimal effort, coming together comfortably within 20 minutes including prep. Sweet, savoury and deeply satisfying, it is the kind of flexible, fridge-friendly dinner that adapts easily to what you have on hand.

Keeping the skin on the salmon adds extra texture and nutrition, while the sticky soy glaze makes it instantly appealing for adults and children alike. Build-your-own toppings mean everyone can tailor their bowl, making this an easy win for busy lunches or midweek dinners.

Sticky Soy Salmon Rice Bowls

Serves 2 

Ingredients

• 2 × 125g salmon fillets, skin on, cut into bite-size chunks

• 1 tbsp honey

• 1 tbsp dark soy sauce

• Pinch of fine sea salt

• Pinch of ground white pepper

• 1 tsp sesame oil

• 250g cooked basmati rice (or 1 microwavable pouch)

For the dressing

• 1 tbsp light soy sauce

• 1 tbsp rice vinegar

• ½ tbsp honey

To serve (optional toppings)

• Toasted sesame seeds

• Vegetables of your choice, such as julienned carrots, shredded spinach, broccoli florets, shredded cabbage, green beans or beansprouts

• Boiled eggs

• Pickled vegetables

• Chilli oil

Method

1. Combine the salmon chunks with the honey, dark soy sauce, salt, white pepper and sesame oil in a bowl and mix well to coat.

2. Preheat the oven to 160°C fan (180°C / Gas 4). Arrange the salmon on a lined baking tray and cook for 12–15 minutes until just cooked through. Alternatively, air fry at 180°C for around 10 minutes.

3. While the salmon cooks, prepare your toppings. Blanch any vegetables such as broccoli, cabbage, green beans or beansprouts in boiling water until tender, then drain.

4. To make the dressing, mix together the light soy sauce, rice vinegar and honey in a small bowl.

5. Divide the hot rice between bowls, top with the sticky salmon and your chosen toppings, then drizzle over the dressing just before serving.

Simply Speedy Chinese by Suzie Lee

This book is designed for busy cooks who still want proper flavour.

Packed with shortcuts that never compromise on taste, Suzie Lee’s recipes make authentic Chinese food feel genuinely achievable at home, with every dish coming together in 30 minutes or less. From rice bowls to noodles and stir-fries, it is a practical, confidence-boosting addition to any midweek cooking rotation.

Buy your copy here.