Description
This salmon rice bowl recipe is an easy, healthy, and customizable meal packed with omega-3s, protein, and flavor. Perfect for weeknight dinners or meal prep.
Ingredients
6 oz salmon fillet (skin on or off)
1 cup cooked white rice (or brown/sushi rice)
½ avocado, sliced
½ cucumber, julienned
½ cup edamame (steamed)
2 tbsp spicy mayo (Kewpie + sriracha)
1 tsp sesame seeds
1 sheet roasted seaweed (cut into strips)
Optional: pickled onions, furikake, lime wedge
Instructions
Cook the rice according to package directions and set aside.
Season the salmon with salt, pepper, garlic powder, and a drizzle of olive oil.
Pan-sear or bake salmon until cooked through (about 4-5 mins per side in pan or 12 mins at 400°F in oven).
Slice veggies while the salmon cooks.
Assemble the bowl: Start with a base of rice, top with salmon, avocado, cucumber, edamame, and extras.
Drizzle with spicy mayo, sprinkle with sesame seeds, and garnish with seaweed.
Serve immediately, or store for up to 3 days for meal prep.
Notes
Use tamari for a gluten-free version.
Swap white rice with quinoa or cauliflower rice for a low-carb option.
Make your spicy mayo milder by adjusting sriracha quantity.
Great for lunchboxes, bento meals, or post-workout dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared / Baked
- Cuisine: Fusion (Japanese-American)
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 490 kcal
- Sugar: 3g
- Sodium: 610 mg
- Fat: 22g
- Saturated Fat: 4 g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 55 mg