Description

There’s something incredibly comforting about a well-balanced rice bowl. The combination of tender, flaky salmon, perfectly seasoned rice, and fresh toppings creates a dish that feels both nourishing and indulgent. This salmon rice bowl is not just a meal; it’s an experience—one that brings together the rich umami flavors of salmon with the fresh crunch of vegetables and a flavorful sauce that ties everything together.

This dish is perfect for busy weeknights when you want something wholesome yet quick to prepare. It also works beautifully as a meal-prep option, allowing you to enjoy a delicious and nutritious lunch throughout the week. Whether you’re a seafood lover or just looking for a new go-to dinner, this salmon rice bowl is sure to become a staple in your home.

Ingredients

Scale

For the Salmon:

2 salmon fillets
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon garlic powder
½ teaspoon black pepper

For the Rice:

2 cups cooked jasmine rice
1 teaspoon sesame oil
½ teaspoon salt

For the Toppings:

½ cucumber, thinly sliced
1 small carrot, shredded
½ avocado, sliced
2 green onions, chopped
1 tablespoon sesame seeds
1 sheet nori, cut into strips

For the Sauce:

2 tablespoons mayonnaise
1 teaspoon sriracha (adjust to taste)
1 teaspoon lemon juice

Instructions

Step 1: Prepare the Salmon

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, mix together the soy sauce, sesame oil, honey, garlic powder, and black pepper. Place the salmon fillets on the baking sheet and brush them generously with the marinade. Let the salmon sit for about 5 minutes to absorb the flavors.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If you prefer crispy edges, broil for an additional 2 minutes. Once done, remove from the oven and let it rest while you prepare the rest of the bowl.

Step 2: Prepare the Rice

While the salmon is baking, cook the jasmine rice according to package instructions if you haven’t already. Once cooked, fluff it with a fork and mix in sesame oil and salt for added flavor.

Step 3: Make the Sauce

In a small bowl, whisk together mayonnaise, sriracha, and lemon juice until smooth. Adjust the spice level according to your preference.

Step 4: Assemble the Bowls

Divide the warm rice between two bowls. Using a fork, flake the baked salmon into bite-sized pieces and place it on top of the rice. Arrange sliced cucumbers, shredded carrots, avocado, and green onions around the salmon. Sprinkle with sesame seeds and add strips of nori for extra texture and flavor.

Step 5: Drizzle and Serve

Drizzle the spicy mayo sauce over the top, or serve it on the side for dipping. Grab a spoon (or chopsticks) and enjoy every bite of your delicious salmon rice bowl!

Notes

This recipe is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
If meal prepping, store the sauce separately and drizzle it on just before eating to keep everything fresh.
You can air-fry the salmon at 375°F for about 10-12 minutes for a crispier texture.