salmon rice bowl
This Salmon Rice Bowl is a quick, healthy, and versatile meal that’s perfect for weeknight dinners, meal prep, or even impressing guests. Enjoy!
Equipment
- Large skillet
- Food processor or grater
- Sharp chef's knife.
- Cutting board.
- Measuring spoons
Ingredients
- 6-8 oz Salmon Fillet. Fresh or frozen (thawed) works. Look for wild-caught salmon for the best flavor and nutrition.
- 1 cup uncooked Rice Sushi rice, brown rice, or even quinoa for a healthier twist.
- 1 tbsp Sesame Oil. Adds a rich, toasty flavor.
- 3 tbsp Soy Sauce (Low-Sodium). Use low-sodium if preferred.
- 1 tbsp Rice Vinegar For a touch of tanginess.
- 1 tsp Honey or Maple Syrup To balance the flavors.
- 1 tbsp Sriracha (optionel) For a spicy kick.
- 1 cucumber thinly sliced or diced (for crunch)
- 1 Avocado. sliced (for creaminess)
- 1 cup edamame shelled (for protein and texture)
- 1 carrot julienned or shredded (for color and sweetness)
- (2-3) Seaweed Sheets Cut into strips or use pre-cut nori for convenience.
- 1 tbsp Sesame Seeds For a nutty finish.
Garnishes (Optional but Recommended):
- Green Onions thinly sliced
- Pickled Ginger for a zesty bite
- Spicy Mayo for drizzling (mix mayo with sriracha to taste)
Instructions
Cook the Rice:
- Rinse, soak (optional), and cook rice according to package instructions. Fluff and set aside.
Prepare the Salmon:
- Season and cook salmon (bake, pan-sear, or air-fry) until flaky and tender.
Assemble the Bowl:
- Layer rice, flaked salmon, and veggies in a bowl.
Drizzle the Sauce:
- Whisk sauce ingredients together and drizzle over the bowl.
Garnish and Serve:
- Top with sesame seeds, green onions, and optional garnishes.