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Salmon Rice Bowl : Salmon Rice Bowl You ll Love Easy Dinner

Salmon Rice Bowl

A comforting, easy-to-make salmon rice bowl that brings families together with its vibrant flavors and adaptable components. Perfect for weeknights, this dish is packed with nutrients and can be customized to suit all tastes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon and Bowl
  • 2 (6 ounce) filets salmon skin on or skinless
  • 1 tablespoon olive oil or avocado oil
  • 1 cup uncooked jasmine or short grain white rice (or brown rice for a salmon brown rice bowl)
  • 1 large avocado, sliced
  • 1 medium cucumber, thinly sliced or cut into matchsticks
  • 1 cup shelled edamame, steamed
  • 2 carrots, shredded or peeled into ribbons
  • salt and black pepper to taste
For the Honey Ginger Glaze
  • ¼ cup low sodium soy sauce (or tamari for a gluten free option)
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • ½ teaspoon sesame oil
Optional Toppings
  • toasted sesame seeds
  • thinly sliced scallions
  • nori (seaweed) strips
  • pickled ginger
  • sriracha or a creamy spicy mayo

Equipment

  • Non-stick or Cast Iron Skillet
  • small saucepan,
  • Fork
  • paper towels.

Method
 

  1. Start the rice: Rinse your rice under cold water until the water runs clear. This little step is my secret to perfectly fluffy, distinct grains. Cook the rice according to package directions.
  2. Prepare the salmon: Gently pat the salmon filets completely dry with a paper towel. Season both sides generously with salt and pepper.
  3. Sear the salmon to perfection: Heat the olive oil in a nonstick or cast iron skillet over medium high heat. Carefully place the salmon filets in the pan, skin side down if you’re using skin on. Cook for about 4 to 6 minutes, resisting the urge to move it. Flip the salmon and cook for another 2 to 4 minutes, or until it’s cooked to your liking. Transfer the cooked salmon to a plate and let it rest.
  4. Whisk the glaze: In the same pan you cooked the salmon, reduce the heat to low. Add the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Whisk it all together, scraping up any wonderful browned bits from the bottom of the pan. Let the sauce simmer gently for 1 to 2 minutes, just until it thickens slightly. Turn off the heat and stir in the sesame oil.
  5. Assemble your masterpiece: Fluff the cooked rice with a fork and divide it among two bowls. Gently flake the rested salmon into large, lovely pieces and arrange it over the rice. Surround the salmon with your prepared vegetables: the creamy avocado, the crisp cucumber, the vibrant edamame, and the sweet carrots. Drizzle that incredible honey ginger glaze all over everything. Garnish with your favorite toppings like sesame seeds and scallions.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 28gFat: 14gSaturated Fat: 2gCholesterol: 70mgSodium: 620mgPotassium: 680mgFiber: 5gSugar: 7gVitamin A: 180IUVitamin C: 10mgCalcium: 30mgIron: 2.5mg

Notes

This is a framework for a feeling. It’s the meal I turn to when I need to reset, to nourish my family with something unequivocally good for body and soul. One of my greatest joys is creating a meal that everyone at the table can love.
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