Salmon and Rice Bowls Recipe

Looking for a quick, healthy, and satisfying meal? Salmon and Rice Bowls are the perfect solution! Packed with flavor, nutrients, and customizable ingredients, this dish is a favorite for busy weeknights or when you’re craving something wholesome.

This recipe has been a family staple for years.

I first discovered the joy of salmon bowls during a trip to a seaside town.

The simplicity of fresh fish paired with rice and colorful veggies inspired me to create my own version.

Now, it’s a go-to recipe that never fails to impress.

Why You’ll Love This

1. Healthy and Nutritious: Salmon is loaded with omega-3 fatty acids and protein, making it a powerhouse for your health.
2. Quick and Easy: This recipe comes together in under 30 minutes, perfect for busy schedules.
3. Customizable: You can swap out vegetables and sauces to suit your taste preferences.
4. Great for Meal Prep: Prepare ingredients ahead of time for a week of flavorful lunches or dinners.

Ingredients

• 2 salmon fillets (about 6 ounces each)
• 1 cup jasmine or brown rice
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1 cup steamed broccoli florets
• ½ cup shredded carrots
• ½ cup sliced cucumber
• ¼ cup sliced green onions
• Optional toppings: sesame seeds, sliced avocado, sriracha

Step-by-Step Instructions

1. Cook the Rice: Begin by rinsing the rice thoroughly. Cook according to package instructions, typically about 15 minutes for jasmine rice.
2. Prepare the Salmon Marinade: In a small bowl, whisk together soy sauce, honey, and sesame oil. Pour half of the marinade over the salmon fillets and let them sit for 5-10 minutes.
3. Cook the Salmon: Heat olive oil in a skillet over medium heat. Place the marinated salmon fillets skin-side down and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until fully cooked.
4. Steam the Vegetables: While the salmon is cooking, steam broccoli florets until tender-crisp. Shred the carrots and slice the cucumber and green onions.
5. Assemble the Bowls: Divide the cooked rice into two bowls. Top with steamed broccoli, shredded carrots, sliced cucumber, and cooked salmon.
6. Drizzle with Remaining Marinade: Use the leftover marinade as a drizzle over the assembled bowls for extra flavor.
7. Add Optional Toppings: Sprinkle sesame seeds, add sliced avocado, or drizzle with sriracha for a spicy kick.

Tips for Success

1. Use Fresh Salmon: Opt for fresh, high-quality salmon for the best flavor and texture.
2. Don’t Overcook the Salmon: Keep an eye on the cooking time to ensure the salmon stays moist and flaky.
3. Prep Ingredients Ahead: Chop veggies and cook rice in advance to save time.
4. Experiment with Flavors: Add your favorite sauces or spices to make the dish uniquely yours.

Nutrition Facts

Per serving (1 bowl):

• Calories: 450
• Protein: 35g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 4g
• Omega-3s: 1.5g

Common Questions

1. Can I use a different type of fish? Absolutely! Trout or cod are great alternatives if you don’t have salmon.
2. What’s the best rice for this recipe? Jasmine rice is light and fragrant, but brown rice adds extra fiber and nutrients.
3. Can I make this dish gluten-free? Yes! Use tamari instead of soy sauce for a gluten-free option.
4. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture.

This Salmon and Rice Bowl recipe is a guaranteed crowd-pleaser, whether you’re serving family, friends, or just treating yourself.

Enjoy the process of making this vibrant, nourishing dish, and happy cooking!