Description
This Salmon Rice Bowl is a quick, healthy, and flavor-packed meal featuring perfectly seared salmon, fluffy rice, fresh vegetables, and a creamy spicy sauce. It’s easy to make, packed with protein, and perfect for meal prep. Whether you need a nutritious lunch or a satisfying dinner, this bowl delivers bold flavors and balanced nutrition in every bite!
Ingredients
Scale
For the Salmon
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon lime juice
For the Rice Bowl
- 2 cups cooked white or brown rice
- 1 cup cucumber, thinly sliced
- ½ cup shredded carrots
- 1 avocado, sliced
- ½ cup edamame, shelled
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
For the Spicy Mayo Sauce
- ½ cup mayonnaise or Greek yogurt
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
Instructions
- Marinate and Cook the Salmon:
- In a bowl, mix soy sauce, sesame oil, honey, ginger, garlic, and lime juice.
- Coat the salmon fillets and marinate for 10-15 minutes.
- Heat a skillet over medium heat and cook the salmon for 3-4 minutes per side until golden brown and flaky.
- Prepare the Rice:
- Cook the rice according to package instructions.
- Stir in a drizzle of sesame oil and a pinch of salt for extra flavor.
- Make the Spicy Mayo Sauce:
- In a small bowl, whisk together mayonnaise, sriracha, lime juice, and honey.
- Adjust spice level by adding more or less sriracha.
- Assemble the Bowls:
- Divide the cooked rice into two bowls.
- Arrange the cooked salmon, cucumber, carrots, edamame, and avocado on top.
- Drizzle with spicy mayo sauce.
- Garnish with green onions and sesame seeds.
- Serve and Enjoy!
- Serve immediately and enjoy this fresh, flavorful, and nutritious meal!
Notes
- For a low-carb version, substitute rice with cauliflower rice.
- Want extra crunch? Add roasted seaweed strips or crispy fried onions.
- Make it gluten-free by using tamari instead of soy sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat the salmon separately to keep it tender and flaky.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian-Inspired