Description
Make this flavorful salmon rice bowl in just 30 minutes! Packed with juicy salmon, fluffy rice, fresh veggies, and bold sauces—perfect for healthy dinners or weekly meal prep.
Ingredients
For the Salmon Bowl:
- 2 salmon fillets (6 oz each), fresh or thawed
- 2 cups cooked jasmine or brown rice
- ½ cucumber, thinly sliced
- 1 carrot, shredded
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds
- 1 sheet seaweed (nori), cut into strips
- Fresh cilantro, for garnish (optional)
- Salt, pepper, garlic powder, olive oil (for seasoning)
Spicy Mayo (Optional):
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- ½ tsp rice vinegar or lime juice
Soy-Ginger Glaze (Alternative):
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 tsp honey or maple syrup
Instructions
- Cook the Rice:
Prepare your rice according to package instructions. Fluff with a fork and keep warm. - Cook the Salmon:
Pat fillets dry. Season with salt, pepper, garlic powder, and a drizzle of olive oil. - Oven Method: Bake at 400°F (200°C) for 12–15 minutes.
- Pan-Seared: Sear 3–4 minutes per side in a hot skillet with oil.
- Air Fryer: Cook at 400°F for 10–12 minutes.
- Prepare the Sauce:
Combine all ingredients for either spicy mayo or soy-ginger glaze. Mix well until smooth. - Assemble the Bowl:
Divide rice into two bowls. Top with salmon (whole or flaked), cucumber, carrots, avocado, and green onion. Garnish with sesame seeds, nori strips, and cilantro. - Add the Sauce:
Drizzle generously with your preferred sauce and serve immediately.
Notes
- Use fresh salmon for the best texture and flavor.
- If meal prepping, store rice, salmon, and toppings separately to preserve freshness.
- Add a squeeze of lime or a sprinkle of furikake for an extra layer of flavor.
- To keep it low-carb, swap rice for cauliflower rice or shredded cabbage.
- Store leftovers in airtight containers and assemble fresh when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes