Description
Salmon Rice Bowls are a vibrant, nourishing meal that combines flaky roasted salmon, fluffy rice, and an array of colorful toppings. Bursting with texture and flavor, these customizable bowls make a satisfying lunch or dinner that’s quick and easy to prepare. Perfect for meal prepping ahead or assembling on busy weeknights, they offer a balanced combination of protein, carbs, and fresh vegetables.
Ingredients
Units
Scale
For the Salmon
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
For the Rice
- 2 cups cooked white or brown rice
- 1 teaspoon rice vinegar (optional)
- 1/2 teaspoon sesame oil (optional)
For the Toppings
- 1/2 cup cucumber, diced or sliced
- 1/2 cup shredded carrots
- 1 avocado, sliced
- 2 tablespoons sliced green onions
- 1 tablespoon toasted sesame seeds
- 2 tablespoons pickled ginger (optional)
For the Sauce
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha (or to taste)
- 1 teaspoon soy sauce
Instructions
- Prepare the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the salmon fillets with olive oil and place them skin-side down on the sheet. In a small bowl, mix together soy sauce, honey, minced garlic, black pepper, and salt. Spread this mixture evenly over the top of the salmon. Roast for 12-15 minutes, or until the salmon flakes easily with a fork.
- Cook the Rice: While the salmon bakes, cook your rice according to package instructions if it’s not already prepared. Once cooked, stir in rice vinegar and sesame oil for extra flavor, if desired.
- Make the Sauce: In a small bowl, whisk together mayonnaise, sriracha, and soy sauce until smooth. Adjust the amount of sriracha according to your preferred spice level.
- Prepare the Toppings: Slice the cucumber, shred the carrots, and slice the avocado. Gather the green onions, sesame seeds, and pickled ginger for serving.
- Assemble the Bowls: Divide the rice evenly between two bowls. Top each with the roasted salmon (broken into large flakes), cucumber, carrots, avocado, and other prepared toppings. Drizzle with the spicy mayo sauce and sprinkle with sesame seeds. Serve immediately and enjoy!
Notes
- You can substitute the salmon for cooked shrimp or tofu for a different protein option.
- Short on time? Use pre-cooked rice and leftover salmon to speed up assembly.
- Customize your bowls with any fresh vegetables or toppings you love, such as edamame, seaweed, or radishes.
- The spicy mayo sauce can be made ahead and stored in the fridge for up to a week.
- For meal prep, store ingredients separately and assemble just before eating to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 8g
- Sodium: 840mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 62mg