This Salmon and Rice Bowl is a tasty combo of flaky salmon, warm rice, and fresh veggies. It’s colorful and packed with flavors, making it a hit for dinner!
It’s super easy to throw together! I love adding a splash of soy sauce on top for extra yum. Plus, it’s perfect for busy nights when you want something healthy and quick!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this dish because they’re flaky and flavorful. If you can’t find salmon, consider using trout or even shrimp as a tasty alternative!
Rice: Jasmine rice gives a nice fragrance, but sushi rice works too! If you’re avoiding white rice, try brown rice or quinoa for a healthier option.
Edamame: These add great texture and protein. If you can’t find edamame, chickpeas or cooked green peas are good substitutes.
Cucumber and Avocado: These veggies add a refreshing crunch. If you’re not a fan of cucumber, shredded carrots can work wonderfully. For avocado, you could try sliced mango for a fruity twist.
How Can I Make Sure the Salmon is Perfectly Cooked?
Cooking salmon can be tricky, so here are a few tips to get it just right:
- Start with a medium-high heat for a good sear. Don’t flip the salmon too soon; wait until it naturally releases from the pan.
- Use a fork to check for flakiness: when it flakes apart easily, it’s done.
- If you prefer, you can bake the salmon at 375°F (190°C) for about 12-15 minutes. This method is great for even cooking without constant attention.
- Always brush with marinade at the end for a burst of flavor!
Salmon And Rice Bowl
Ingredients You’ll Need:
For the Bowl:
- 2 salmon fillets (about 6 oz each)
- 1 cup jasmine or sushi rice
- 1 1/4 cups water (for cooking rice)
- 1/2 cup edamame, shelled and cooked
- 1/2 cucumber, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup shredded purple cabbage
- 1/4 cup cherry tomatoes, halved
- 1/4 cup pickled ginger
- 1 tbsp sesame seeds (white and black mixed if possible)
- 1 tbsp chopped green onions
- Fresh dill for garnish (optional)
For the Salmon Marinade and Glaze:
- 2 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tbsp rice vinegar (optional)
How Much Time Will You Need?
This delightful Salmon and Rice Bowl takes about 30 minutes total. You’ll spend around 10 minutes prepping the ingredients, 15 minutes cooking the rice and salmon, and an additional 5 minutes to assemble everything. It’s a quick and healthy meal option!
Step-by-Step Instructions:
1. Cook 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, and bring it to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for about 15 minutes, or until the rice is tender and the water is absorbed. After cooking, remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork!
2. Marinade the Salmon:
While the rice is cooking, you can prepare the marinade for the salmon. In a small bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar (if using). This mixture will give the salmon a deliciously sweet and savory flavor!
3. Cook the Salmon:
Place the salmon fillets in a shallow dish or a ziplock bag and pour half of the marinade over them. Let them marinate for about 15-20 minutes to soak up all those tasty flavors. Heat a non-stick skillet over medium-high heat, and when it’s hot, add the salmon fillets skin side down (if they have skin). Cook for about 3-4 minutes on each side until the salmon is cooked through and nicely browned. Brush with the remaining marinade during the last minute of cooking for a little extra flavor!
4. Assemble Your Bowl:
Get your bowls ready! Start by placing a portion of cooked rice into each bowl as the base. Then, arrange your cooked salmon fillets right on top of the rice.
5. Add the Fresh Veggies:
Now, it’s time for the fun part! Add the edamame, sliced cucumber, avocado, shredded cabbage, cherry tomatoes, and pickled ginger in sections around the salmon on top of the rice. Make it colorful and pretty!
6. Final Touches:
To finish off your beautiful bowls, sprinkle sesame seeds and chopped green onions on top. If you like, you can add fresh dill as a garnish for some extra freshness.
7. Serve and Enjoy!
Your Salmon and Rice Bowl is ready to be enjoyed! Serve immediately, and feel free to drizzle some extra soy sauce or sesame oil over the top for an added flavor kick!
This bowl features flaky, flavorful salmon paired with a fresh mix of vegetables and fluffy rice — perfect for a satisfying and healthy meal!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just make sure to fully thaw the salmon before marinating. You can thaw it overnight in the fridge or place it in a sealed plastic bag and submerge it in cold water for quick thawing.
What Can I Substitute for Rice?
If you’re looking for a healthier option, brown rice or quinoa work great as substitutes. You can also use cauliflower rice for a low-carb alternative. Just adjust the cooking times accordingly!
How Can I Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. To reheat, you can warm it gently in the microwave or on the stove. Add a splash of water to the rice to prevent it from drying out.
Can I Make This Bowl Vegetarian?
Definitely! You can replace the salmon with marinated and grilled tofu or tempeh. Additionally, consider adding more veggies or chickpeas for protein to keep it filling and nutritious.
