This Salmon and Rice Bowl is a colorful mix of tender salmon, fluffy rice, and fresh veggies. It’s light yet filling, perfect for lunch or a cozy dinner!
Nothing beats the taste of grilled salmon with a sprinkle of sesame seeds. I just love piling on the toppings—think avocado and cucumbers for extra crunch. Yum!
Making this bowl is so easy! Just cook the rice, grill the salmon, and throw it all together. It’s a quick meal that feels special without much fuss.
Key Ingredients & Substitutions
Rice: I recommend jasmine or sushi rice for their slightly sticky texture that pairs well with the salmon. If you need a substitute, try brown rice or quinoa for a healthier twist, but keep in mind cooking times may vary.
Salmon: Fresh salmon fillets are best for this dish, but you can use canned salmon or even trout if you’re in a pinch. Just ensure you adjust cooking times accordingly!
Honey/Maple Syrup: For a natural sweetness, honey works beautifully. If vegan or avoiding honey, maple syrup is a great substitute. Agave syrup can also work here!
Veggies: Use any crunchy veggies you love! Bell peppers or snap peas can substitute radishes and cucumbers. This bowl is perfect for using up leftovers.
Spicy Mayo: If you want a kick without sriracha, try mixing the mayo with chipotle sauce or your favorite hot sauce.
How Do I Cook Salmon Perfectly?
Cooking salmon can feel tricky, but it’s simple with a little guidance! The goal is to keep it moist and flavorful without overcooking. Here’s how to do it:
- Start with a preheated skillet at medium heat and add olive oil.
- Season your salmon lightly with salt and pepper, placing it skin-side down in the hot skillet.
- Cook for 4-5 minutes without moving it. Then, flip it gently and pour your marinade over it.
- Cook for an additional 3-4 minutes until the salmon is opaque and flakes easily.
Using a meat thermometer can help—an internal temperature of 145°F (63°C) is perfect!
How to Make a Delicious Salmon and Rice Bowl
Ingredients You’ll Need:
For The Rice:
- 1 cup jasmine or sushi rice
- 1 1/4 cups water
For The Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp olive oil (for cooking)
For The Veggies:
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 4 radishes, thinly sliced
- 1 avocado, sliced
- 2 green onions, sliced
- 1 tbsp sesame seeds, toasted
For The Topping:
- 2 tbsp spicy mayo (mix mayonnaise with sriracha to taste)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend around 10 minutes preparing the ingredients and cooking the rice and salmon, and about 5 minutes assembling the bowls. Perfect for a quick yet satisfying meal!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch. In a pot, combine the rinsed rice and water. Bring it to a boil, then reduce the heat to low. Cover and cook for 15 minutes, or until all the water is absorbed. Once done, remove from heat and let it steam for an extra 5 minutes.
2. Make the Salmon Marinade:
While the rice is cooking, prepare the marinade for the salmon. In a small bowl, mix together the soy sauce, honey (or maple syrup), and sesame oil until well combined.
3. Cook the Salmon:
In a skillet, heat the olive oil over medium heat. Lightly season both sides of the salmon fillets with salt and pepper. Place the salmon skin-side down (if it has skin) in the hot skillet and cook for about 4-5 minutes. Flip the salmon and pour the marinade over it, cooking for another 3-4 minutes or until the salmon is cooked through and has a nice glaze. Remove it from heat.
4. Assemble the Bowls:
Now it’s time to put everything together! Start by dividing the cooked rice equally between two bowls. Place the cooked salmon over the rice, then arrange the shredded carrots, cucumber slices, radish slices, avocado slices, and green onions around the salmon, creating a colorful presentation.
5. Add the Finishing Touches:
Drizzle your spicy mayo over the top of the salmon and veggies, then sprinkle with toasted sesame seeds for an extra crunch.
6. Serve and Enjoy:
Enjoy your delicious salmon and rice bowl while it’s fresh! This meal is colorful, nutritious, and bursting with flavor. Perfect for any time of day!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just make sure to thaw the frozen salmon completely before cooking. You can do this by placing it in the fridge overnight or quickly thawing it under cold running water. Pat dry before seasoning and cooking.
What Can I Substitute for Soy Sauce?
If you need a gluten-free option, try using tamari instead of soy sauce. You can also use coconut aminos as a soy sauce alternative, which offers a sweeter flavor!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm the rice and salmon in the microwave or on the stove—add a splash of water to keep the rice moist!
Can I Add More Vegetables?
Definitely! This bowl is super versatile. Feel free to add any other veggies you enjoy, such as bell peppers, spinach, or even edamame. Just make sure to slice or shred them for easy assembly!
