Description
A quick and nutritious salmon rice bowl featuring tender salmon, fluffy rice, and fresh toppings. Perfect for meal prep, lunch, or dinner.
Ingredients
Scale
For the Salmon:
- 2 salmon fillets (skin-on or skinless)
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional, for spice)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon lime or lemon juice
For the Rice Bowl:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/4 cup edamame, shelled
- 1/4 avocado, sliced
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- 1 sheet nori, cut into strips (optional)
For the Sauce (Optional):
- 2 tablespoons mayo or Greek yogurt
- 1 teaspoon sriracha
- 1/2 teaspoon soy sauce
- 1/2 teaspoon rice vinegar
Instructions
- Prepare the Marinade: In a small bowl, whisk together the soy sauce, honey, sesame oil, sriracha, ginger, garlic, and lime juice.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 10 minutes.
- Cook the Salmon:
- Pan-Searing: Heat a skillet over medium-high heat. Add a little oil and place the salmon skin-side down. Cook for 3–4 minutes per side until golden brown and cooked through.
- Baking: Preheat the oven to 400°F (200°C). Place salmon on a lined baking sheet and bake for 12–15 minutes.
- Air Frying: Set the air fryer to 375°F (190°C) and cook for 8–10 minutes.
- Assemble the Rice Bowls: Divide the cooked rice between two bowls. Arrange the shredded carrots, cucumber, edamame, avocado, and green onions on top. Place the cooked salmon over the rice, flaking it into chunks if preferred. Sprinkle with sesame seeds and nori strips.
- Add the Sauce: In a small bowl, mix all the sauce ingredients until smooth. Drizzle over the bowl or serve on the side.
- Serve and Enjoy!
Notes
- Teriyaki Salmon Rice Bowl: Use teriyaki sauce instead of the soy-honey marinade.
- Spicy Tuna Bowl: Swap salmon for seared or canned tuna.
- Poke-Style Bowl: Use sushi-grade raw salmon and marinate it in soy sauce, sesame oil, and rice vinegar.
- Vegan Option: Replace salmon with tofu or tempeh.
- Keto-Friendly: Use cauliflower rice instead of regular rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared, Baked, or Air-Fried
- Cuisine: Asian-Inspired
Keywords: salmon rice bowl, healthy rice bowl, meal prep salmon, easy salmon recipe, Asian rice bowl