Delicious Salmon Rice Bowl
This amazing salmon rice bowl is going to become your new favorite weeknight dinner! Anyone who loves fresh, healthy flavors will absolutely love this dish. Plus, you’ll have a complete, satisfying meal ready in just 25 minutes.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 25 minutes, Serves: 2 people.
Nutrition Profile: Nut-Free, Dairy-Free, Gluten-Free
Nutrition Facts (per serving): 481 Calories, 25g Fat, 47g Carbs, 18g Protein
Ingredients You’ll Need
Salmon: You’ll need 4 ounces of salmon, and wild-caught is best if you can find it. The wild salmon has such a rich, clean flavor that makes this bowl extra special!
Avocado oil: Just 1 teaspoon to help the salmon get perfectly golden. You can use olive oil if that’s what you have on hand.
Kosher salt: You’ll use ⅛ teaspoon for the salmon and another ⅛ teaspoon for the sauce. It really brings out all the flavors.
Instant brown rice: 1 cup of instant brown rice makes this so quick and easy. I love how it adds nutty flavor and keeps you full.
Water: 1 cup of water to cook that rice perfectly.
Mayonnaise: 2 tablespoons creates the creamy base for our spicy sauce. Use your favorite brand!
Sriracha: 1 ½ teaspoons gives just the right amount of heat. Add more if you love it spicy!
Tamari: 1 ½ teaspoons of 50%-less-sodium tamari adds that perfect umami flavor. Regular soy sauce works too if that’s what you have.
Mirin: 1 teaspoon of this sweet rice wine adds such a nice depth. You can find it in the Asian section of most grocery stores.
Fresh ginger: ½ teaspoon freshly grated makes such a difference! The fresh stuff is so much more flavorful than powder.
Crushed red pepper: ¼ teaspoon adds a nice little kick. Skip it if you don’t like heat.
Ripe avocado: Half of a perfectly ripe avocado, chopped up. It adds such creamy richness to every bite.
Cucumber: ½ cup chopped cucumber gives the most refreshing crunch. I love how it balances all the rich flavors.
Spicy kimchi: ¼ cup adds amazing tangy, fermented flavor. You can find this in the refrigerated section near the pickles.
Nori sheets: 12 sheets of roasted seaweed for wrapping and scooping. These make eating the bowl so much fun!
How to Make Salmon Rice Bowl
Step 1: Preheat your oven to 400°F and line a small baking sheet with foil. Place the salmon on the pan and drizzle with avocado oil. Sprinkle with salt and bake for 8 to 10 minutes until it flakes easily with a fork.
Step 2: While the salmon bakes, combine rice and water in a small saucepan. Cook according to the package directions – usually about 10 minutes. Mix the mayonnaise and Sriracha in a small bowl and set aside.
Step 3: In another small bowl, whisk together tamari, mirin, grated ginger, crushed red pepper, and salt. This sauce is going to be amazing!
Step 4: Divide the cooked rice between 2 bowls. Top with the baked salmon, chopped avocado, cucumber, and kimchi. Drizzle both sauces over everything.
Step 5: Serve with the nori sheets on the side. You can mix everything together or use the nori to scoop up bites – both ways are delicious!
Easy and Quick Salmon Rice Bowl Version
Want to make this even faster? You can totally use pre-cooked salmon from the deli counter! Just flake it up and add it cold to your bowl. You can also use microwaveable brown rice packets – they’re ready in 90 seconds. This shortcut version takes only 10 minutes to put together!
Serving Ideas
This bowl is a complete meal all by itself, which I absolutely love! If you want to add something extra, some crusty rolls are perfect for scooping up all that delicious sauce at the bottom. A simple side salad with sesame dressing would be lovely too.
Storage
Store all the components separately in the fridge for up to 3 days. Keep the rice, salmon, sauces, and fresh toppings in different containers. When you’re ready to eat, you can reheat the assembled bowl in the microwave for about 2 minutes.
Substitutions
No wild salmon? Farm-raised works perfectly fine! Can’t find tamari? Regular soy sauce is a great swap. Don’t have mirin? Try a teaspoon of rice vinegar with a pinch of sugar. You can use any cooked fish you like – even canned salmon works in a pinch!
Pro Tips
Perfect salmon every time: Don’t overcook it! The salmon should flake easily but still be moist inside.
Ginger hack: Use a spoon to scrape the skin off fresh ginger – it’s so much easier than a peeler!
Nori serving: You can crush the nori and sprinkle it on top if you prefer, or use it to make little wraps with the rice and toppings.
Make it your own: Add edamame, shredded carrots, or radish slices for extra crunch and color!
FAQs
What should I know about shopping for wild salmon vs. farm-raised?
Sure! Wild-caught salmon is usually from the Pacific and has a deeper color and leaner texture. It costs more but has amazing flavor. Farmed Atlantic salmon is easier to find, has more fat, and costs less. Both work great in this recipe! If you buy farmed, look for salmon raised in land-based systems – they’re better for the environment.
What should I do with the nori?
You bet there are lots of fun ways to use it! Place a sheet on top of your bowl and use chopsticks to scoop up the nori with rice and salmon. You can also make little wraps by spooning the rice mixture onto the nori. Or just crush it up and sprinkle it on top for a salty, ocean-y garnish!
Can I meal prep these bowls?
Absolutely! Keep everything separate in containers and they’ll stay fresh for 3 days. The rice, salmon, and sauces can all be prepped ahead. Just add the fresh avocado and cucumber when you’re ready to eat so they stay crisp and fresh.
What if I don’t like spicy food?
No worries at all! Just skip the Sriracha and crushed red pepper. You can use regular mayo instead of making the spicy mayo. The tamari sauce will still give you tons of flavor without any heat!
I’d love to hear how your salmon rice bowl turns out! Did you try any fun variations or add your own special touches? Let me know in the comments – I always love hearing about your cooking adventures!
