This Irresistible Salmon Rice Bowl is a delightful and nutritious meal that brings together the rich flavors of salmon with fresh, crisp ingredients. The combination of seasoned salmon, creamy avocado, and brown rice topped with a savory soy-sesame drizzle is the perfect way to enjoy a balanced meal that is both filling and satisfying.
Ingredients
2 salmon fillets
1 cup cooked brown rice
1 tablespoon olive oil
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1/2 avocado, sliced
1/2 cucumber, thinly sliced
1/4 cup edamame (shelled)
1 tablespoon sesame seeds
1 tablespoon fresh cilantro, chopped
1 tablespoon pickled ginger (optional)
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
First, I heat the olive oil in a pan over medium-high heat. Then, I season the salmon fillets with salt and pepper to taste.
I place the salmon fillets in the pan and cook them for about 4-5 minutes per side, or until they are cooked through and golden brown on the outside.
While the salmon is cooking, I prepare the rice by placing the cooked brown rice into a serving bowl.
In a separate small bowl, I mix the soy sauce and sesame oil together to make a flavorful sauce.
Once the salmon is done, I flake it into bite-sized pieces.
I then assemble the rice bowl by layering the rice, avocado slices, cucumber, edamame, and flaked salmon.
I drizzle the soy-sesame sauce over the top and garnish the bowl with sesame seeds, fresh cilantro, and pickled ginger if desired.
Finally, I serve the bowl immediately and enjoy!
Servings and Timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Rice alternatives: If you’re not a fan of brown rice, you can swap it for white rice, quinoa, or even cauliflower rice for a low-carb option.
Protein options: If salmon isn’t your choice, try using grilled chicken, tofu, or shrimp for a different protein base.
Vegetables: For extra crunch, I sometimes add shredded carrots, bell peppers, or radishes to the bowl.
Spicy kick: I love adding a little sriracha or chili flakes to the soy-sesame sauce for some heat.
Storage/Reheating
I like to store any leftovers in an airtight container in the fridge for up to two days. To reheat, I recommend warming the salmon and rice separately in the microwave or on the stovetop to preserve their textures. For a fresh taste, I add the avocado and cucumber just before serving, as these ingredients are best enjoyed fresh.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the rice and salmon in advance and store them separately in the fridge. When you’re ready to serve, just assemble the bowl and add the fresh ingredients.
Can I use frozen salmon fillets?
Definitely! Just make sure to thaw them properly before cooking. Frozen salmon works just as well in this recipe.
Is this recipe gluten-free?
Yes, as long as you use tamari instead of soy sauce, this recipe is naturally gluten-free.
Can I use a different type of rice?
Absolutely! While I use brown rice for a healthier option, white rice, jasmine rice, or even quinoa would work great in this recipe.
How do I make this recipe vegan?
To make this dish vegan, swap the salmon for a plant-based protein like crispy tofu, and use tamari for the soy sauce to keep it gluten-free.
Conclusion
This Irresistible Salmon Rice Bowl is a perfect example of how simple ingredients can come together to create a delicious and nutritious meal. I love how versatile it is and how it can be customized to suit different tastes. Whether I’m enjoying it fresh out of the kitchen or prepping it for later, this dish never fails to satisfy. It’s a healthy, flavorful choice that makes eating well feel easy and exciting!
📖 Recipe:
Print
Irresistible Salmon Rice Bowl
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Low Calorie
Description
A delicious and nutritious salmon rice bowl with seasoned salmon, creamy avocado, crunchy cucumber, and brown rice, topped with a savory soy-sesame drizzle.
Ingredients
2 salmon fillets
1 cup cooked brown rice
1 tablespoon olive oil
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1/2 avocado, sliced
1/2 cucumber, thinly sliced
1/4 cup edamame (shelled)
1 tablespoon sesame seeds
1 tablespoon fresh cilantro, chopped
1 tablespoon pickled ginger (optional)
Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium-high heat.
- Season the salmon fillets with salt and pepper to taste.
- Place the salmon fillets in the pan and cook for 4-5 minutes per side, until golden brown and cooked through.
- While the salmon cooks, place the cooked brown rice in a serving bowl.
- Mix soy sauce and sesame oil together in a small bowl to create the sauce.
- Flake the cooked salmon into bite-sized pieces.
- Assemble the bowl by layering rice, avocado slices, cucumber, edamame, and flaked salmon.
- Drizzle the soy-sesame sauce over the top and garnish with sesame seeds, cilantro, and pickled ginger if desired.
- Serve immediately and enjoy!
Notes
For a low-carb option, swap brown rice for cauliflower rice.
If salmon isn’t preferred, use grilled chicken, tofu, or shrimp.
Add shredded carrots, bell peppers, or radishes for extra crunch.
Add sriracha or chili flakes to the soy-sesame sauce for some heat.
Store leftovers in an airtight container for up to two days, and reheat separately to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
