Name: Salmon Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 4 salmon fillets (about 6 oz each); 3 tbsp soy sauce (or tamari for gluten-free); 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tbsp honey or maple syrup; 2 cloves garlic, minced; 1 tsp grated ginger; 2 cups cooked rice (white, brown, or sushi rice); 1 tsp rice vinegar; 1 tsp sesame oil; 3 tbsp mayonnaise; 1–2 tsp sriracha (adjust to taste); 1 tsp lime juice; 1 cucumber, sliced; 1 avocado, diced; 1 cup shredded carrots; 2 green onions, chopped; Seaweed sheets (nori), crushed; 1 tbsp sesame seeds; Lime wedges for serving

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Salmon rice bowls are a delightful blend of tender salmon, fluffy rice, and vibrant, fresh toppings that come together to create a wholesome and flavorful meal. This dish strikes the perfect balance between savory, tangy, and refreshing flavors, making it a crowd-pleaser for lunch or dinner. Its versatility allows for endless customization, catering to a variety of tastes and dietary needs.

Why You’ll Love This Recipe

Healthy and Nutritious: Packed with omega-3 fatty acids from salmon, fiber-rich rice, and an array of fresh vegetables, this dish is as nourishing as it is delicious.
Customizable: Tailor the bowl to your liking with different toppings, sauces, and grains. Whether you’re gluten-free, dairy-free, or looking for a low-carb option, this recipe can adapt.
Quick and Easy: Perfect for busy weeknights, this meal comes together in less than 30 minutes with simple ingredients.
Meal Prep Friendly: These bowls store well, making them an excellent choice for meal prep. Assemble individual servings for ready-to-go lunches or dinners throughout the week.
Bursting with Flavor: The combination of the savory salmon, seasoned rice, and tangy sauce creates an irresistible flavor profile.

Ingredients

Salmon fillets
Cooked rice (white, brown, or sushi rice)
Soy sauce
Sesame oil
Rice vinegar
Honey or maple syrup
Garlic
Ginger
Green onions
Cucumber
Avocado
Carrots
Seaweed sheets (nori)
Sriracha or chili sauce
Mayonnaise
Lime or lemon
Sesame seeds

Directions

1. Prepare the Salmon

Preheat your oven to 375°F (190°C) or heat a skillet over medium heat for stovetop cooking.
In a small bowl, mix soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger to create a marinade.
Place the salmon fillets in a dish or resealable bag and pour the marinade over them. Let the salmon marinate for at least 10 minutes.
If baking, line a sheet pan with parchment paper, place the salmon skin-side down, and bake for 12–15 minutes until cooked through. For stovetop cooking, sear the salmon for 3–4 minutes per side in a lightly oiled skillet.

2. Cook the Rice

If not already prepared, cook your rice according to package instructions. Fluff the rice with a fork and season with a splash of rice vinegar and sesame oil for added flavor.

3. Prepare the Sauce

In a small bowl, whisk together mayonnaise, sriracha, and a squeeze of lime juice. Adjust the spice level to your preference.

4. Assemble the Bowls

Divide the rice evenly among serving bowls.
Flake the cooked salmon into bite-sized pieces and layer it over the rice.
Add toppings such as sliced cucumber, diced avocado, shredded carrots, and chopped green onions.

5. Garnish and Serve

Drizzle the sriracha mayo over the assembled bowls.
Sprinkle sesame seeds and crushed seaweed on top for added flavor and texture.
Serve with lime wedges on the side for a fresh citrusy kick.

Variations

Grain Swap: Use quinoa, cauliflower rice, or farro instead of traditional rice for a different base.
Protein Alternatives: Substitute salmon with shrimp, tofu, or grilled chicken for variety.
Vegetarian Option: Skip the salmon and increase the portion of plant-based proteins like edamame or chickpeas.
Different Flavors: Experiment with sauces such as teriyaki, peanut sauce, or miso dressing to change up the flavor profile.
Spice Level: Adjust the amount of sriracha or add chili flakes for extra heat.

Servings and Timing

Servings: 4 bowls
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Storage/Reheating

Storage: Store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the salmon, rice, and toppings separate to maintain freshness.
Reheating: Warm the rice and salmon in the microwave for 1–2 minutes or in a skillet over low heat. Add fresh toppings and sauce just before serving.

FAQs

How do I ensure the salmon stays moist?

Marinating the salmon and cooking it at the right temperature (375°F) help retain its moisture. Avoid overcooking to prevent dryness.

Can I make this dish ahead of time?

Yes! Prepare the rice, salmon, and toppings in advance and store them separately. Assemble the bowls when ready to serve.

What type of rice works best for this recipe?

Sushi rice or jasmine rice are great options for their sticky texture, but any cooked rice will work.

Is this recipe gluten-free?

To make it gluten-free, use tamari or coconut aminos instead of soy sauce.

Can I use canned salmon?

Yes, canned salmon can be a quick and budget-friendly alternative.

What other vegetables can I add?

Bell peppers, edamame, radishes, and pickled onions are excellent additions.

How do I make this recipe low-carb?

Substitute rice with cauliflower rice or shredded cabbage for a low-carb version.

What’s a good substitute for sriracha in the sauce?

You can use sambal oelek, chili garlic sauce, or hot sauce as a substitute.

Can I use frozen salmon?

Yes, thaw the salmon completely in the refrigerator before marinating and cooking.

How can I add more protein to this dish?

Add boiled eggs, edamame, or an extra portion of salmon to boost the protein content.

Conclusion

Salmon rice bowls are a perfect combination of nutrition, flavor, and simplicity. Whether you’re seeking a quick weeknight meal or a dish to impress guests, these customizable bowls deliver every time. Try this recipe today and enjoy a fresh, satisfying meal that’s as versatile as it is delicious.

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