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Salmon Rice Bowl

A healthy and satisfying salmon rice bowl filled with flaky salmon, fluffy rice, and fresh vegetables, customizable to your taste.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian, Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup white rice (jasmine, basmati, or brown) Rinsed under cold water until the water runs clear.
  • 2 fillets salmon Fresh and wild-caught for better flavor.
  • 1 cup mixed fresh vegetables (cucumbers, bell peppers, carrots) Chopped for color and crunch.
Seasonings
  • 2 tablespoons soy sauce Adds umami flavor.
  • 1 teaspoon sesame oil Provides a nutty aroma.
  • 1 tablespoon lime juice For brightness and acidity.
Optional Add-Ins
  • 1/2 fruit avocado Sliced, for creaminess.
  • 2 sheets seaweed For a touch of authenticity.
  • to taste spicy mayo or sriracha For added heat.

Method
 

Preparation
  1. Rinse 1 cup of rice under cold water until the water runs clear. Cook according to package instructions.
  2. Preheat your oven to 400°F (200°C).
Cooking
  1. Place the salmon fillets on a lined baking sheet, season with salt and pepper, and drizzle with olive oil.
  2. Bake for 12 to 15 minutes or until cooked through and flaky.
Assembly
  1. While the salmon bakes, wash and chop your vegetables.
  2. In a small bowl, combine soy sauce, sesame oil, and lime juice. Adjust to taste.
  3. Fluff the cooked rice and divide it among bowls.
  4. Top each bowl with a salmon fillet, a heap of chopped veggies, and drizzle with the sauce.
  5. Add sliced avocado, sesame seeds, or seaweed as desired.
  6. Serve immediately and enjoy warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze cooked salmon and rice separately for up to 2 months.