Looking for a quick, healthy, and delicious meal? This Easy Salmon Rice Bowl is packed with protein, wholesome grains, and vibrant flavors. Perfect for a busy weeknight or a post-workout refuel, it’s a simple dish you can whip up in minutes while keeping nutrition and taste at the forefront.
Ingredients
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)
Step-by-Step 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.
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