Description
Salmon Rice Bowls are a vibrant, nutritious dish that brings together tender marinated salmon, fluffy rice, and an array of fresh vegetables in a delightful bowl. This quick and easy recipe is perfect for busy weeknights or as a satisfying lunch option. With only 30 minutes of preparation time, you can enjoy a customizable meal that caters to your taste preferences. Whether you prefer spicy, sweet, or savory flavors, these bowls offer a harmonious blend that will please the whole family.
Ingredients
Scale
- 1 ½ lbs center-cut salmon filet (skin removed)
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon sriracha
- 2 garlic cloves, grated
- 2 teaspoons grated ginger
- ⅓ cup kewpie mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 4 cups steamed jasmine rice (or rice of choice)
- 2 Persian cucumbers, sliced into half moons
- 1 avocado, sliced
- 1 cup steamed edamame
- Sesame seeds, for garnish
- Nori sheets, for serving
Instructions
- Marinate the salmon by whisking soy sauce, honey, sriracha, garlic, and ginger in a bowl. Cut salmon into cubes and let it marinate for 20-30 minutes.
- Prepare the spicy mayo by mixing all ingredients in a small bowl and refrigerate.
- Preheat the oven to 400°F (200°C). Bake marinated salmon on a parchment-lined baking sheet for 8-10 minutes until cooked through.
- Assemble bowls with steamed rice, baked salmon, veggies, and drizzle with spicy mayo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 9g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg