If you’re looking for a quick, healthy, and satisfying meal, this Salmon Rice Bowl is your answer. Perfectly cooked salmon paired with fluffy rice, fresh vegetables, and a savory sauce makes for a balanced dish that’s bursting with flavor. Whether you’re meal-prepping or serving a fresh family dinner, this bowl delivers a perfect blend of nutrients and taste in every bite.
Ingredients
For the Salmon:
- 4 salmon fillets (about 5 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon garlic powder
- 1 teaspoon ginger (grated or ground)
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Rice Bowl:
- 2 cups cooked white or brown rice
- 1 cup steamed broccoli florets
- 1 cup shredded carrots
- ½ cup sliced cucumbers
- ½ cup edamame (shelled)
- 2 green onions (thinly sliced)
- 1 tablespoon sesame seeds
Sauce:
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (optional for spice)
- 1 teaspoon honey
- 1 garlic clove (minced)
Preparation
1. Marinate the Salmon:
In a small bowl, whisk together soy sauce, honey, garlic powder, ginger, salt, and black pepper. Brush this mixture over the salmon fillets and let them marinate for 10 minutes.
2. Cook the Salmon:
Heat olive oil in a non-stick skillet over medium heat. Place the salmon fillets skin-side down and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until the salmon is flaky and cooked through. Remove from heat and set aside.
3. Prepare the Sauce:
In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, sriracha (if using), honey, and minced garlic. Set aside for drizzling.
4. Assemble the Bowls:
Divide the cooked rice into four bowls. Arrange the steamed broccoli, shredded carrots, cucumbers, and edamame around the rice. Place a salmon fillet on top of each bowl.
5. Garnish and Serve:
Drizzle the sauce over the bowls and sprinkle with green onions and sesame seeds. Serve immediately.
Variations
- Switch the Protein: Try using tofu, shrimp, or chicken instead of salmon for different protein options.
- Grain Alternatives: Substitute quinoa, cauliflower rice, or farro for a different texture and flavor.
- Add Avocado: Sliced avocado adds creaminess and healthy fats to your bowl.
- Spicy Twist: Increase the sriracha or add chili flakes for extra heat.
Cooking Note
For optimal salmon results, avoid overcooking. The salmon should flake easily with a fork but remain moist. Use a thermometer if needed; an internal temperature of 145°F (63°C) indicates it’s done.
Serving Suggestions
Pair this Salmon Rice Bowl with a side of miso soup or a light Asian-inspired cucumber salad. A cold glass of iced green tea or sparkling water complements the meal well.
Tips
- Make It Ahead: Prep the vegetables and sauce in advance to save time on busy nights.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or enjoy cold as a refreshing salad bowl.
- Sauce Adjustment: Adjust sweetness or saltiness by adding more honey or soy sauce to suit your taste.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (per serving)
- Calories: 520
- Protein: 38g
- Carbs: 45g
- Fat: 18g
- Sodium: 820mg
FAQs
Can I use canned salmon for this recipe?
Yes, canned salmon works well, especially for a quick, budget-friendly option. Just skip the cooking step and proceed with assembly.
Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.
Can I meal prep this bowl?
Absolutely! Cook the salmon and rice ahead of time, and store them separately from the vegetables. Assemble when ready to eat, adding the sauce fresh.
Conclusion
This Salmon Rice Bowl is a powerhouse of nutrition and flavor, perfect for a quick dinner or healthy meal prep. With customizable toppings and a delicious sauce, it’s sure to become a favorite in your recipe rotation. Try it today for a wholesome, satisfying meal!