Rice bowls make for an easy and delicious meal. A Salmon rice bowl is versatile, healthy, and easy to modify. The best part is it can be on the table in under 30 minutes and with very minimal prep.
I am really excited to share this Salmon Rice bowl recipe with you. It is what lunch or dinner dreams are made of. Simple, delicious, easy to prep, and completely customizable! No need to run out to the store to get an ingredient, just work with what you already have on hand. I’ll even share some shortcuts I take when pressed on time (or just lazy 🤫).
What’s great about rice bowls is that they incorporate healthy proteins, plenty of vegetables, seeds, fresh herbs, and an all-around rainbow of colors and nutrients. To dress it up, use a pre-made dressing you like or make your own. I’m partial to my Miso Ginger Dressing, made with white miso paste, fresh ginger, citrus, oil, and honey. The dressing is light, refreshing, citrusy, and a perfect match for the rice bowl, adding flavor but still allowing all the other ingredients to shine.
How to Make a Salmon Rice Bowl
I like the combination of ingredients in this bowl, so I’ll share with you exactly what I use to put it together.
Ingredients
- Salmon – Pan-seared, Baked, or Grilled. When I’m on a time crunch, I like to use the ready-to-eat Hot Smoked Salmon for a quick lunch. For a different protein, try my recipe for Juicy Chicken Breast, or if vegetarian or vegan, swap with a grilled portobello mushroom or roasted and spiced chickpeas.
- Avocado – Nutrient-rich and a great source of healthy fats.
- Rice – Jasmine rice is an excellent choice for this bowl. But any other kind of rice like Basmati or sushi rice works well too. If in a hurry and need something quick, Trader Joe’s has ready-to-eat organic Jasmine rice that you can find in the freezer section.
- Cucumbers – cut them in any shape you like – ribbons, matchsticks, circles, cubes – have fun with it
- Edamame – I keep a bag of shelled edamame in my freezer. To use, place in a heat-safe bowl, pour some hot water over it, close with a lid or plate, and let them stand for 2-3 minutes, drain, and ready to eat.
- Peppers – Red, orange, yellow, green – whatever you like
- Cilantro – or mint, for garnish
- Sesame Seeds – lightly toasted on a pan
How to B.Y.O. ( Build Your Own) Rice Bowl
There is much room for versatility when creating a rice bowl, so I encourage you to experiment with different proteins, dressings, and seasonal ingredients.
Here is the basic Anatomy of a Rice Bowl, so go ahead, tweak it anyway you like:
Base: Rice, quinoa, salad greens, kale
Protein: Chicken, shrimp, eggs, salmon, portobello mushroom, roasted chickpeas
Veggies/Fruits: Snow peas, snap peas, broccoli, bok choy, edamame, bell peppers, cucumber, avocado, mango, carrots (cut up into matchsticks), red cabbage (thinly sliced) – just go for the rainbow!
Dressing: Miso ginger, pesto, green goddess dressing
Garnish: Cilantro, mint, toasted sesame seeds, everything but the bagel spice
Assemble the base, protein, and your choice of veggies and fruits in a bowl, sprinkle with garnishes and dressing. Can be enjoyed cold or warm.
Lastly, if you try this recipe, I would love to hear about it! Be sure to leave a comment and/or give this recipe a rating! And if you snapped some photos, tag and share them with me on Instagram.
Rice Bowl
Ingredients
For the Salmon
- 1 lb salmon fillet, cut into 4 individual 2-inch pieces
- salt + pepper or citrus salt
- 1 tbsp avocado oil
Toppings
- 2 cup jasmine rice, cooked
- 1 cup edamame, cooked
- 2 avocados, sliced or diced
- 1 peppers, sliced
- 1 lg cucumber, sliced
For the Dressing
- 2 tsp white miso paste
- 1/2 tsp fresh ginger, grated
- 1/4 cup orange, lime or lemon , juiced
- 1/4 cup olive oil, extra virgin
- 2 tsp raw honey, mild flavored like Wildflower or Clover
For Garnish
- 1 small bunch cilantro, chopped
- 2 tbsp sesame seeds, toasted
Instructions
For the Salmon
- Season the fish with salt and pepper.
- In a hot skillet, over medium/high heat, add about 1 tbsp of avocado oil, swirl the pan so the oil coats it. Add salmon, skinless side down. Cook without interruption for about 5-7 minutes or until nicely seared and easy to pick up with a fish spatula. Turn to the other side and cook for another 5 min. Make sure not to overcrowd the pan.
For the Dressing
- In a small bowl, wisk all the dressing ingredients together.
To Assemble the Rice Bowl
- Divide rice between 4 bowls (about 1/2 cup). Add fish and all the vegetables/ toppings to each bowl. Sprinkle with cilantro, sesame seeds and dressing. Alternatively, you can serve dressing on the side.
Notes
Tools and Specialty Ingredients
Other recipes to try:
Mika Gopshtein says
This is SOOO good. One of my favorite recipes on your blog!