Description
A wholesome and customizable Salmon Rice Bowl recipe featuring tender salmon, fluffy rice, and vibrant fresh toppings. Packed with nutrition and bursting with savory, tangy flavors, this easy meal is perfect for lunch or dinner.
Ingredients
Scale
For the Salmon:
- 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
For the Rice:
- 2 cups cooked rice (white, brown, or sushi rice)
- 1 tsp rice vinegar
- 1 tsp sesame oil
For the Sauce:
- 3 tbsp mayonnaise
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp lime juice
Toppings:
- 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
Instructions
- Prepare the Salmon
- Preheat the oven to 375°F (190°C) or heat a skillet over medium heat.
- In a small bowl, mix soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.
- Marinate the salmon fillets in the mixture for at least 10 minutes.
- Bake salmon on a parchment-lined sheet pan for 12–15 minutes or sear in a skillet for 3–4 minutes per side.
- Cook the Rice
- If not prepared, cook rice according to package instructions.
- Fluff the rice with a fork and season with rice vinegar and sesame oil for extra flavor.
- Prepare the Sauce
- In a small bowl, whisk mayonnaise, sriracha, and lime juice. Adjust spice level to taste.
- Assemble the Bowls
- Divide rice into 4 bowls.
- Flake cooked salmon into bite-sized pieces and place over rice.
- Add cucumber, avocado, carrots, and green onions as toppings.
- Garnish and Serve
- Drizzle sriracha mayo over bowls.
- Sprinkle sesame seeds and crushed seaweed on top.
- Serve with lime wedges for a citrusy kick.
Notes
- Storage: Keep salmon, rice, and toppings in separate airtight containers for up to 3 days.
- Reheating: Warm salmon and rice before assembling. Add fresh toppings and sauce just before serving.
- Dietary Adaptations:
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Low-Carb: Replace rice with cauliflower rice or shredded cabbage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking or Stovetop
- Cuisine: Asian-Inspired
Keywords: Salmon rice bowl recipe Easy salmon dinner Healthy rice bowl Asian-inspired salmon dish Quick weeknight meal