Looking for a healthy and satisfying meal that’s packed with flavor and nutrients? These Salmon Rice Bowls are the perfect solution! Made with flaky salmon, seasoned rice, and a variety of colorful veggies, this dish is not only delicious but also quick and easy to prepare. Whether you’re following a balanced diet or simply craving a tasty and filling meal, these bowls will hit the spot.
Perfect for lunch, dinner, or meal prep, these Salmon Rice Bowls are customizable to suit your taste and dietary preferences. Ready in under 30 minutes, this meal is ideal for busy days when you need something quick, nutritious, and delicious.
Why You’ll Love This Recipe
✔️ Healthy & Nutritious – Packed with omega-3s, protein, and veggies.
✔️ Quick & Easy – Ready in just 30 minutes!
✔️ Customizable – Add your favorite veggies or toppings.
✔️ Flavorful – A perfect balance of savory, tangy, and fresh flavors.
✔️ Meal Prep Friendly – Great for lunches or dinner throughout the week.
Ingredients (Serves 2)
- 2 salmon fillets (about 150-200g each)
- 1 cup (185g) cooked white or brown rice
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1 avocado, sliced
- ½ cucumber, thinly sliced
- 1 small carrot, julienned or grated
- 2 tablespoon sesame seeds (optional)
- 1-2 tablespoon sriracha sauce (optional, for a kick)
- Fresh cilantro (optional, for garnish)
- Lemon wedges (optional, for serving)
- Salt and pepper to taste
How to Make Salmon Rice Bowls
Step 1: Cook the Salmon
- Heat the olive oil in a pan over medium heat.
- Season the salmon fillets with salt and pepper on both sides.
- Place the fillets in the pan and cook for about 4-5 minutes per side or until the salmon is fully cooked and easily flakes with a fork.
- Remove from heat, drizzle with soy sauce, honey, and lemon juice, and set aside to rest for a couple of minutes.
Step 2: Prepare the Rice
- While the salmon is cooking, cook your choice of white rice or brown rice according to the package instructions.
- Once cooked, fluff the rice with a fork and set aside.
Step 3: Assemble the Bowls
- In each serving bowl, place a scoop of rice as the base.
- Gently flake the cooked salmon fillet into bite-sized pieces and place on top of the rice.
- Add sliced avocado, cucumber, and carrot on the side.
- Sprinkle with sesame seeds and drizzle with sriracha if you like some heat.
Step 4: Serve
- Garnish with fresh cilantro and a wedge of lemon for a bright, fresh touch.
- Serve immediately and enjoy!
Nutritional Information (Per Serving, Approximate)
- Calories: ~500 kcal
- Protein: 35g
- Carbs: 40g
- Fat: 25g
- Fiber: 5g
(Values may vary based on ingredients used.)
Tips & Variations
✅ Vegetarian Option – Replace salmon with tofu or tempeh for a plant-based version.
✅ Grill the Salmon – For extra flavor, grill the salmon fillets instead of pan-searing them.
✅ Add More Veggies – Include edamame, bell peppers, or shredded cabbage for extra crunch and color.
✅ Customize the Rice – Use quinoa, cauliflower rice, or brown rice for a different base.
✅ Toppings – Top with pickled ginger, nori sheets, or a drizzle of teriyaki sauce for more flavor.
Storage Instructions
- Refrigerate: Store leftover Salmon Rice Bowls in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat the rice and salmon in the microwave or on the stove until warm. Add fresh toppings after reheating.
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