Description
This easy salmon rice bowl recipe features flaky, seasoned salmon, fluffy rice, and fresh toppings, all drizzled with bold sauces. Healthy, customizable, and ready in 30 minutes!
Ingredients
For the bowl:
- 2 salmon fillets (about 6 oz each)
- 2 cups cooked white or brown rice
- 1 avocado, sliced
- ½ cucumber, sliced
- 1 carrot, shredded
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 1 sheet seaweed (nori), sliced into strips
- Fresh cilantro, optional
Spicy Mayo (optional):
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- ½ teaspoon rice vinegar
Soy-Ginger Sauce (optional):
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon honey
Instructions
Cook the rice: Rinse thoroughly, cook according to package directions, and let steam until fluffy.
Prepare and cook the salmon:
Pat the salmon dry, season with salt, pepper, garlic powder, and a drizzle of oil or soy sauce.Oven: Bake at 400°F (200°C) for 12–15 minutes.
Pan: Sear 3–4 minutes per side.
Air Fryer: Cook at 400°F for 10–12 minutes.
Make the sauces:
Whisk together ingredients for spicy mayo or soy-ginger sauce in a small bowl.Assemble the bowls:
Add a scoop of rice to each bowl. Top with salmon (whole or flaked), avocado, cucumber, carrots, green onion, sesame seeds, and nori strips.Drizzle & garnish:
Add your sauce of choice. Sprinkle with cilantro and extra sesame seeds if desired.Serve immediately and enjoy!
Notes
- Don’t overcook the salmon—internal temp should reach 135–140°F for juicy, flaky texture.
- For perfect rice, rinse thoroughly to remove excess starch.
- Prep toppings ahead and store separately for easy assembly.
- Add a fried or soft-boiled egg for more richness and protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes