Salmon Bowl Recipe
This salmon bowl is made with glazed salmon, sushi rice, crisp vegetables, and a simple homemade Asian-inspired sauce for an easy, protein-packed meal.
Servings: 4 servings
Ingredients
Sushi Rice
- 1 cup short-grain white rice
- 1 ¼ cups water
- ½ teaspoon salt
- 1 tablespoon rice vinegar
Salmon
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons avocado oil divided
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha plus more for serving
- 2 garlic cloves grated
- 2 teaspoons fresh ginger grated
- 4 (6-ounce ) salmon fillets skin removed and cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
Bowl Toppings
- 2 cups Asian Cucumber Salad
- 1 cup shredded carrots
- 1 cup shelled edamame thawed
- 1 avocado diced
- 2 tablespoons toasted sesame seeds
- 2 green onions sliced
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Add it to a saucepan with the water and salt, and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let steam, covered, for 5 minutes. Add the rice vinegar and gently fold it into the cooked rice. Set aside to cool slightly.
- In a medium bowl, whisk together the soy sauce, honey, 1 tablespoon avocado oil, rice vinegar, sesame oil, sriracha, garlic, and ginger. Set aside.
- Heat a large skillet over medium-high heat and add the remaining avocado oil. Add the salmon cubes in a single layer and season with salt and pepper. Cook for 2–3 minutes per side, gently turning, until just cooked through. Add the marinade to the pan, toss with the salmon, and continue cooking for 1-2 more minutes, until the sauce thickens slightly and coats the salmon.
- Assemble the bowls by dividing the sushi rice between bowls. Arrange the cucumber salad, shredded carrots, edamame, and avocado around the rice. Top with the warm salmon.
- Finish with optional garnishes like sesame seeds, green onions, or a drizzle of sriracha.
Notes
Note: The nutrition label includes bowl toppings, including my Asian cucumber salad recipe.
My Top Tip: Use an instant-read thermometer. When fully cooked through, salmon should register at 125–130ºF.
Storage: Store the cooked salmon in an airtight container in the fridge for up to 3 days. I recommend storing everything separately and assembling a fresh bowl with fresh rice.
Nutrition
Serving: 1bowl | Calories: 679kcal | Carbohydrates: 63g | Protein: 45g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Cholesterol: 94mg | Sodium: 1872mg | Potassium: 1603mg | Fiber: 8g | Sugar: 13g | Vitamin A: 5611IU | Vitamin C: 12mg | Calcium: 151mg | Iron: 5mg
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