Salmon rice bowls are a delicious, nutritious, and easy-to-make meal perfect for lunch or dinner. Featuring tender, flaky salmon over a bed of fluffy rice, these bowls are packed with flavor and can be customized with your favorite toppings and sauces. Whether you’re looking for a healthy meal prep option or a quick weeknight dinner, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Packed with protein and healthy fats
- Customizable with various toppings and sauces
- Great for meal prep and leftovers
- A balanced meal with carbs, protein, and vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets
- Cooked rice (white, brown, or jasmine)
- Soy sauce
- Sesame oil
- Garlic
- Ginger
- Honey or maple syrup
- Rice vinegar
- Green onions
- Avocado
- Cucumber
- Carrots
- Sesame seeds
- Sriracha or spicy mayo
Directions
- Prepare the salmon – Preheat the oven to 400°F (200°C). Season the salmon fillets with soy sauce, sesame oil, minced garlic, grated ginger, and honey. Let marinate for 10-15 minutes.
- Bake the salmon – Place the salmon on a lined baking sheet and bake for 12-15 minutes or until cooked through and flaky.
- Cook the rice – Prepare your preferred rice according to package instructions.
- Prepare the toppings – Slice the avocado, cucumber, and carrots. Chop the green onions.
- Assemble the bowls – Start with a base of rice, then top with the cooked salmon. Add avocado, cucumber, carrots, and green onions.
- Garnish and serve – Drizzle with soy sauce, sesame seeds, and sriracha or spicy mayo. Serve immediately and enjoy!
Servings and Timing
- Servings: 2-4
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Spicy Kick: Add chili flakes or extra sriracha for more heat.
- Teriyaki Twist: Use teriyaki sauce instead of soy sauce for a sweeter flavor.
- Grilled Option: Instead of baking, grill the salmon for a smoky taste.
- Low-Carb: Swap rice with cauliflower rice or a bed of greens.
- Extra Crunch: Add crushed roasted seaweed or crispy onions for texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave for 1-2 minutes or warm the salmon in a skillet over medium heat until heated through.
FAQs
How do I know when salmon is fully cooked?
The salmon should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).
Can I use canned salmon instead of fresh salmon?
Yes! Canned salmon is a great alternative if you’re short on time. Just drain and flake it over your rice bowl.
What type of rice is best for salmon rice bowls?
Jasmine, brown, or sushi rice all work well. Choose based on your preference.
Can I make this recipe ahead of time?
Yes! Prepare all the components in advance and store them separately. Assemble when ready to eat.
What sauce pairs well with salmon rice bowls?
Soy sauce, teriyaki, spicy mayo, or ponzu sauce are all great choices.
Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
Can I cook the salmon on the stovetop?
Yes! Sear it in a pan over medium-high heat for about 4-5 minutes per side.
What vegetables can I add?
Try bell peppers, edamame, radishes, or shredded cabbage for extra crunch and nutrition.
Can I use frozen salmon?
Yes! Thaw it in the refrigerator overnight before cooking.
How do I make it dairy-free?
This recipe is naturally dairy-free! Just ensure your sauce choices don’t contain dairy.
Conclusion
Salmon rice bowls are a simple yet flavorful meal that can be tailored to your taste. Whether you enjoy them spicy, sweet, or with extra veggies, they’re a great go-to recipe for any occasion. Try them out and enjoy a satisfying, wholesome meal in just 30 minutes!
Print
Salmon Rice Bowls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Dinner, Lunch
- Method: Baking, Pan-Searing
- Cuisine: Asian-Inspired
Description
These delicious salmon rice bowls are packed with tender, flaky salmon, fluffy rice, and fresh toppings. Drizzled with a flavorful soy-ginger sauce, they make a perfect weeknight meal that’s both healthy and satisfying.
Ingredients
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder (or 1 tsp fresh grated ginger)
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Rice & Bowl Assembly:
- 2 cups cooked jasmine rice (or brown rice)
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 avocado, sliced
- 2 tbsp green onions, chopped
- 1 tbsp sesame seeds
- 1/2 sheet nori, cut into strips (optional)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey (or maple syrup)
- 1 tsp sesame oil
- 1 tsp sriracha (optional, for spice)
- 1/2 tsp grated ginger
- 1 clove garlic, minced
Instructions
-
Prepare the Salmon:
- Preheat the oven to 400°F (200°C) or heat a skillet over medium heat.
- In a small bowl, mix olive oil, soy sauce, honey, garlic powder, ginger, salt, and pepper.
- Brush the mixture onto the salmon fillets.
- Bake for 12-15 minutes or pan-sear for 3-4 minutes per side until cooked through and flaky.
-
Make the Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, sriracha (if using), ginger, and garlic. Set aside.
-
Assemble the Bowls:
- Divide cooked rice between two bowls.
- Top with shredded carrots, sliced cucumber, avocado, and green onions.
- Flake the salmon into bite-sized pieces and add to the bowl.
-
Finish & Serve:
- Drizzle the sauce over the bowls.
- Sprinkle with sesame seeds and nori strips (if using).
- Serve immediately and enjoy!
Notes
- Swap white rice for cauliflower rice for a low-carb option.
- Try adding edamame, pickled ginger, or spicy mayo for extra flavor.
- Use air-fried or grilled salmon for a crispier texture.
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