Ingredients
Scale
- For the Salmon:
- 2 salmon fillets (about 4–6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1 teaspoon honey (optional for a touch of sweetness)
- 1 teaspoon sesame oil (optional for added flavor)
- For the Rice:
- 1 cup cooked jasmine rice (or any rice of your choice)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Pinch of salt
- For Toppings:
- 1/2 cucumber, sliced thin
- 1/2 avocado, sliced
- 1/4 cup shredded carrots
- 1/4 cup edamame (optional)
- 1 tablespoon sesame seeds
- Fresh cilantro, chopped (optional)
- For the Sauce:
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha (optional, for a spicy kick)
Instructions
- Prepare the Rice:
- Start by cooking your rice according to the package instructions. While it’s cooking, mix together the rice vinegar, sugar, and a pinch of salt in a small bowl. Once the rice is done, stir in the vinegar mixture and let it sit to cool slightly. This gives the rice a subtle, tangy flavor that pairs perfectly with the salmon.
- Cook the Salmon:
- Heat the olive oil in a pan over medium-high heat. Season the salmon fillets with salt and pepper, then place them in the hot pan. Cook for about 4-5 minutes on each side, depending on the thickness of your fillets, until the salmon is cooked through and easily flakes with a fork.
- While the salmon cooks, drizzle with soy sauce, honey, and sesame oil, if using, for added flavor. If you like a glaze, cook the salmon for an extra minute or two, letting the sauce reduce slightly.
- Assemble the Bowls:
- Once the rice is ready, divide it evenly into two bowls. Top each with a salmon fillet. Flake the salmon with a fork and arrange it beautifully over the rice.
- Add your toppings: cucumber slices, avocado, shredded carrots, and edamame. Sprinkle sesame seeds on top, and add fresh cilantro for extra color and flavor.
- Make the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and Sriracha (if you want a little heat). Drizzle the sauce generously over the salmon and rice.
- Serve and Enjoy:
- Serve your Easy Salmon Rice Bowl immediately, with an extra squeeze of lime or a sprinkle of chili flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2
- Calories: 450
- Fat: 14g
- Carbohydrates: 15g
- Protein: 32g