Salmon Rice Bowls

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, making it perfect for busy days.
• Healthy and Balanced: Packed with protein, healthy fats, and a variety of vegetables.
• Customizable: Add your favorite veggies or swap the rice for quinoa or cauliflower rice.
• Delicious Flavor: A perfect balance of sweet, savory, and spicy flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon:

• 1 ½ lbs salmon fillet (skin removed)
• ¼ cup soy sauce (or tamari for gluten-free)
• 2 tbsp honey
• 1 tbsp sriracha or chili garlic paste
• 2 garlic cloves, grated
• 2 tsp grated ginger

For the Spicy Mayo:

• ⅓ cup kewpie mayonnaise (or regular mayonnaise)
• 1 tbsp sriracha
• 1 tsp grated ginger
• 1 tsp toasted sesame oil
• 1 tbsp soy sauce

For the Bowls:

• 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

Directions

1. Marinate the Salmon: Combine soy sauce, honey, sriracha, garlic, and ginger in a bowl. Cut the salmon into 1½-inch cubes and toss in the marinade. Marinate for 20-30 minutes (up to 8 hours).
2. Make the Spicy Mayo: Mix all spicy mayo ingredients in a small bowl. Refrigerate until ready to use.
3. Cook the Salmon: Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet and bake for 8-10 minutes. Broil for 1-2 minutes for a charred finish.
4. Assemble the Bowls: Divide steamed rice among four bowls. Top with salmon, cucumbers, avocado, edamame, sesame seeds, and drizzle with spicy mayo. Serve with nori sheets.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Swap the Protein: Use chicken, shrimp, or tofu instead of salmon.
• Vary the Base: Try brown rice, quinoa, or cauliflower rice.
• Add More Veggies: Include shredded cabbage, radishes, or bell peppers for extra crunch.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop, adding a little water if necessary.

FAQs

Can I use frozen salmon?

Yes, just make sure to thaw the salmon thoroughly before marinating and cooking.

Can I make this ahead of time?

Yes, marinate the salmon and prepare the spicy mayo ahead of time. Assemble the bowls just before serving.

Can I use regular mayonnaise instead of kewpie mayo?

Yes, regular mayonnaise works, but kewpie mayo adds a richer flavor.

Conclusion

Salmon Rice Bowls are a quick, healthy, and customizable meal that’s full of flavor and perfect for any occasion. With its balance of fresh veggies, tender salmon, and spicy mayo, it’s sure to become a favorite in your recipe rotation. Try it today for a satisfying and nutritious meal