Salmon Rice Bowl Recipe

Name: Salmon Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 bowls
Cuisine: Japanese-inspired
Ingredients: 2 (6 oz) salmon fillets, skin on; 1 tbsp olive oil; Salt and pepper to taste; 2 cups cooked sushi rice (short-grain); 1 avocado, sliced; 1 cucumber, thinly sliced; 1 carrot, julienned; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp honey; 1 tsp toasted sesame seeds; 2 green onions, sliced

Japanese-inspired · Main course · 35 min total

Salmon Rice Bowl recipe videos

A vibrant and nutritious bowl featuring flaky salmon, fresh vegetables, and a tangy soy-sesame dressing over steamed rice. Perfect for a quick weeknight dinner.

15
min prep

20
min cook

2
servings

650
kcal/serving

Ingredients

2 (6 oz) salmon fillets, skin on
1 tbsp olive oil
Salt and pepper to taste
2 cups cooked sushi rice (short-grain)
1 avocado, sliced
1 cucumber, thinly sliced
1 carrot, julienned
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp honey
1 tsp toasted sesame seeds
2 green onions, sliced

Instructions

Season salmon fillets with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes for medium doneness. Remove from heat and let rest.
While salmon cooks, prepare the dressing: whisk together soy sauce, sesame oil, rice vinegar, and honey in a small bowl.
Divide cooked rice between two bowls. Top with sliced avocado, cucumber, and carrot.
Flake the salmon into large pieces and place over the vegetables. Drizzle with the dressing, sprinkle with sesame seeds and green onions. Serve immediately.

Tips

For extra heat, add a drizzle of sriracha or chili oil.
Substitute quinoa or brown rice for a healthier twist.

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