Description
Indulge in the vibrant flavors of Salmon Rice Bowls, a delightful dish that combines marinated salmon, fluffy rice, and fresh vegetables for a nutritious meal. This recipe is quick to prepare, taking only 30 minutes from start to finish, making it an ideal choice for busy weeknights or an impressive lunch option. The customizable nature of these bowls allows you to tailor them to your taste preferences—swap in your favorite veggies or grains for a personal touch. Bursting with flavor and eye-catching presentation, these bowls are sure to become a family favorite.
Ingredients
Scale
- 1 ½ lbs center-cut salmon filet
- ¼ cup soy sauce (or tamari)
- 2 tablespoons honey
- 1 tablespoon sriracha
- 2 garlic cloves, grated
- 2 teaspoons grated ginger
- ⅓ cup kewpie mayonnaise (or regular mayonnaise)
- 1 teaspoon toasted sesame oil
- 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. Cube the salmon and toss it in the marinade for 20-30 minutes.
- For the spicy mayo, mix all ingredients in a small bowl and refrigerate.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the marinated salmon cubes on it. Bake for 8-10 minutes and broil for an additional 1-2 minutes until lightly charred.
- Assemble the bowls by dividing steamed rice among four servings. Top with salmon cubes and fresh vegetables. Drizzle with spicy mayo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg