Salmon Rice Bowls
Salmon rice bowls are a perfect balance of fresh flavors, healthy ingredients, and a quick, easy meal that you can whip up in no time. This recipe combines tender, flavorful salmon with nutritious rice and vibrant vegetables, making it not only delicious but also a nourishing option for lunch or dinner. Whether you're meal prepping for the week or looking for a quick and satisfying dinner, this salmon rice bowl is versatile and customizable. Feel free to add your favorite veggies or switch up the seasoning to suit your taste!
Ingredients
- 2 salmon fillets (about 6 oz each / 170g) Use fresh, skinless salmon for the best texture. You can also use frozen salmon if needed.
- 1 cup cooked rice (200g) You can use white rice, brown rice, or jasmine rice depending on your preference.
- 1/2 avocado, sliced Try adding more avocado for extra creaminess.
- 1/2 cucumber, thinly sliced You can substitute cucumber with shredded carrots or bell peppers.
- 1/4 cup shredded carrots (30g)
- 1 tablespoon sesame seeds You can toast the sesame seeds for extra flavor.
- Soy sauce or tamari (for gluten-free) - for drizzling Use coconut aminos if you're avoiding soy.
- 1 tablespoon olive oil (for cooking)
- 1 tablespoon honey (optional for glazing) If you prefer a slightly sweet flavor, add a drizzle of honey to the salmon towards the end of cooking.
- Lime wedges, for serving
Instructions
- Cook the Salmon:Heat a pan over medium-high heat and add 1 tablespoon of olive oil.Season the salmon fillets with salt, pepper, and any desired spices.Once the pan is hot, place the salmon fillets skin-side down (if applicable) and cook for 3-4 minutes on each side until golden brown and cooked through.Optional: Drizzle a bit of honey over the salmon in the last 1 minute of cooking for added sweetness.
- Prepare the Rice:While the salmon is cooking, prepare your rice according to package instructions.If using leftover rice, simply heat it up in the microwave or on the stovetop with a splash of water to loosen it up.
- Prepare the Veggies:Slice the avocado, cucumber, and carrots while the salmon cooks.
- Assemble the Bowl:In two bowls, start by adding a portion of rice to each.Top with the cooked salmon fillet, sliced avocado, cucumber, and carrots.Drizzle with soy sauce or tamari and sprinkle sesame seeds on top.
- erve and Enjoy:Garnish with lime wedges and serve immediately. Enjoy your delicious, fresh salmon rice bowl!
Notes
- Storage: This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days. Keep the salmon and rice separate to prevent the rice from getting soggy.
- Variations: Feel free to customize the veggies and toppings. Add pickled ginger, radishes, or even a soft-boiled egg for an extra touch!
- Gluten-Free Option: Use tamari or coconut aminos for a gluten-free version of this dish.
