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    Home » Dinner » Easy Salmon Rice Bowl (Build Your Own)

    Published: Mar 2, 2021 · Modified: Apr 7, 2021 by Alla · 1 Comment

    Easy Salmon Rice Bowl (Build Your Own)

    Jump to Recipe

    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.

    rice bowl with salmon and avocado

    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 🤫). 

    Table Of Contents
    1. How to Make a Salmon Rice Bowl
    2. Ingredients
    3. How to B.Y.O. ( Build Your Own) Rice Bowl
    4. Rice Bowl

    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. 

    Salmon rice bowl with ingredient tags

    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.

    close up of salmon rice bowl

    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.

    bowl of rice, salmon and veggies

    Rice Bowl

    Simple to make, full of nutrients, and utterly delicious! This rice bowl can be modified to your liking or any dietary need.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 4

    Ingredients

    For the Salmon

    • 1 lb salmon fillet, cut into 4 individual 2-inch pieces
    • salt + pepper or citrus salt
    • 1 tablespoon 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 teaspoon white miso paste
    • ½ teaspoon fresh ginger, grated
    • ¼ cup orange, lime or lemon , juiced
    • ¼ cup olive oil, extra virgin
    • 2 teaspoon raw honey, mild flavored like Wildflower or Clover

    For Garnish

    • 1 small bunch cilantro, chopped
    • 2 tablespoon 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 tablespoon 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 ½ 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

    Toasting Sesame Seeds - in a small pan, over medium/low heat, add sesame seeds to the pan.  Cook for about 5 to 7 minutes or until nicely toasted,  swirling the seeds around so they don't burn. 
    Frozen Edamame - place in a heat-safe bowl, cover with boiling water. Let stand for 3 minutes. Drain. 
    No-Cook Option -  use hot smoked salmon that is ready-to-eat. In addition, use rice that is already cooked like Trader Joe's Organic Jasmine Rice, which can be found in the freezer section. 
    Dressing - extra dressing can be stored in the fridge for about 1-2 weeks.  Use on salads, or rice or fish. 

    Tools and Specialty Ingredients

    Fish Spatula
    Cast iron skillet
    ceramic grey bowl
    Bowls
    Did you make this recipe?I'd love to see your creation! Snap a photo, tag @mintykitchen on Instagram and use hashtag #mintykitchen

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    Carrot Ginger Soup (Vegan, Dairy-Free, Paleo)

    « Lamb Shoulder Chops
    Kale Caesar Salad with Chickpea Croutons »

    Reader Interactions

    Comments

    1. Mika Gopshtein says

      March 02, 2021 at 6:48 pm

      This is SOOO good. One of my favorite recipes on your blog!

      Reply

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    Hi! I’m Alla, the creator, photographer, and chief tester behind Minty Kitchen. I’m passionate about wholesome and healthy food and helping those with dietary restrictions and food allergies. My ultimate goal is to help you Eat Good to Feel Good. I know firsthand how challenging it is to live with food sensitivities and allergies. As a result, I design recipes that align with dietary needs and food allergies, share cooking tips and products I discovered that have helped me on my journey.

    More about me →

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