This Salmon and Rice Bowl is a tasty and healthy meal! It features tender salmon on a bed of fluffy rice, topped with colorful veggies. It’s colorful, filling, and oh-so-appealing!
I love how quick and easy it is to make. Just grill the salmon, fluff the rice, and pile on your favorite toppings. Perfect for lunch or dinner when you’re feeling fancy but also a bit lazy! 😄
Key Ingredients & Substitutions
Salmon: I love using fresh salmon for this dish because it cooks beautifully. If you can’t find salmon, try trout or even chicken breast as alternatives. Canned salmon can work in a pinch but will change the texture.
Rice: Sushi rice is my go-to because it’s sticky and holds together well. However, any short-grain rice, like Arborio, or even brown rice can be a healthier option. Just adjust cooking times as necessary.
Avocado: Fresh avocado adds great creaminess! If you’re out of avocados, try creamy tahini, or even a dollop of Greek yogurt for a different twist. Just remember, it won’t have the same flavor, but it’s still yummy!
Veggies: I like the crunch of cucumber and the color of purple cabbage in this bowl. Feel free to switch them out for other vegetables like bell peppers, carrots, or even steamed broccoli. Just use what you love!
How Do I Cook My Salmon Perfectly?
Cooking salmon can be tricky, but it’s all about timing and temperature. Here’s how I do it to get a beautiful, flaky texture:
- Start with the skin side down when placing the salmon in the skillet. This helps with retaining moisture.
- Cook for 4-5 minutes on medium-high heat until the skin crisps up.
- Carefully flip the salmon and brush with the glaze. Cook for another 3-4 minutes. Don’t overcook!
Remember, salmon is done when it flakes easily with a fork but still looks a little translucent in the middle!
How to Make a Delicious Salmon And Rice Bowl
Ingredients You’ll Need:
For The Bowl:
- 2 salmon fillets (about 6 oz each)
- 1 cup sushi rice or short-grain white rice
- 2 cups water (for cooking rice)
- 1 avocado, sliced
- 1/2 cup thinly sliced green onions
- 1/2 cup pickled ginger
- 1/2 cup thinly sliced cucumber
- 1/2 cup shredded purple cabbage
For The Glaze:
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tbsp olive oil (for cooking salmon)
- 1 tbsp black and white sesame seeds
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take you about 30 minutes total! You’ll need around 10 minutes for preparation—washing and chopping veggies, seasoning the salmon—and about 20 minutes for cooking the rice and salmon. Quick and so worth it!
Step-by-Step Instructions:
1. Prepare the Rice:
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch. Then, combine the rice with 2 cups of water in a pot or a rice cooker. Cook according to package instructions, or if you’re using a pot, bring it to a boil, then cover and let it simmer for about 15 minutes until the water is absorbed. Fluff the rice with a fork and keep it warm.
2. Make the Glaze:
While your rice is cooking, grab a small bowl and whisk together the soy sauce, honey (or maple syrup), and sesame oil. This sweet-savory glaze will add wonderful flavors to your salmon!
3. Cook the Salmon:
Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, place the salmon skin side down (if it has skin) in the skillet. Cook for about 4-5 minutes until the skin is crisp. Carefully flip the salmon over, brush it with the glaze, and cook for another 3-4 minutes until it’s fully cooked through and beautifully glazed. Remove the salmon from heat.
4. Prepare the Toppings:
While the salmon is cooking, prepare your toppings! Slice the avocado, thinly chop the green onions, thinly slice the cucumber, and shred the purple cabbage. Have the pickled ginger ready; you’ll want it for an extra zing!
5. Assemble the Bowl:
Now it’s time to create your beautiful salmon and rice bowl! Divide the warm rice between two bowls. Place the cooked salmon fillets right on top of the rice.
6. Add the Toppings:
Arrange the avocado slices, green onions, pickled ginger, cucumber slices, and shredded purple cabbage around the salmon. This colorful display makes your bowl look extra appetizing!
7. Finish with a Drizzle:
Drizzle any remaining soy glaze over the top of the salmon and veggies, then sprinkle generously with black and white sesame seeds for added crunch.
8. Serve and Enjoy:
Enjoy your healthy, vibrant salmon and rice bowl immediately! It’s not only delicious but also filled with colors and nutrients.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely before cooking! The best way to thaw it is in the fridge overnight or by placing it in a sealed bag and submerging it in cold water for about 30 minutes.
What Can I Substitute for Sushi Rice?
If you don’t have sushi rice, you can use short-grain white rice or even brown rice for a healthier option. Just note that cooking times may vary slightly—be sure to follow the package instructions for best results!
Can I Make This Salmon And Rice Bowl Ahead of Time?
Yes! You can cook the rice and salmon ahead of time and store them separately in the fridge for up to 2 days. When you’re ready to eat, just reheat the rice and salmon gently in the microwave or on the stovetop.
How Should I Store Leftovers?
To store leftovers, place them in an airtight container and keep them in the refrigerator for up to 3 days. When reheating, make sure to do it gently to retain the salmon’s tenderness and avoid drying it out.
