Description
This Salmon Rice Bowl blends tender glazed salmon with fluffy rice, creamy avocado, crisp cucumbers, and edamame for a balanced, delicious, and nutritious meal. It’s quick to prepare, easy to customize, and perfect for weeknights or meal prep.
Ingredients
Scale
- 1 lb salmon fillets (about 4 fillets)
- 2 cups uncooked rice (yields about 4 cups cooked)
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 large avocado, sliced
- 1 cucumber, sliced or ribboned
- 1 cup shelled edamame
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Optional: sriracha mayo, lime wedges, seaweed snacks
Instructions
- Cook rice according to package instructions and set aside.
- In a small bowl, mix soy sauce, honey, garlic, and ginger to make the glaze.
- Pat salmon fillets dry and season with salt and pepper. Heat skillet over medium heat or preheat oven to 400°F (200°C).
- Cook salmon for 4–6 minutes per side in skillet or bake for 8–10 minutes. In final minute, brush with glaze and cook until caramelized.
- Prepare toppings: slice avocado and cucumber, measure edamame, chop green onions, toast sesame seeds.
- Assemble bowls: divide rice among 4 bowls. Top with salmon and arrange avocado, cucumber, and edamame. Drizzle with remaining glaze or sriracha mayo.
- Garnish with sesame seeds, green onions, and lime wedges. Serve warm.
Notes
- Marinate salmon 15–30 minutes in glaze for deeper flavor.
- Use tamari for a gluten-free version.
- To meal prep, store rice, salmon, and toppings separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop or Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg