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

Units Scale

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

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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.