This Salmon and Rice Bowl is a tasty meal that’s quick to prepare! With juicy salmon and fluffy rice, it’s a lovely combination that feels wholesome.
Sometimes, I like to add fresh veggies or avocado on top for a pop of color and flavor. It’s like giving your bowl a little makeover! 🌈
Making this dish is so easy. Just cook the rice and salmon, mix everything together, and you’re all set for a yummy dinner.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are ideal for this dish. If fresh isn’t an option, you can use frozen salmon—just ensure it’s fully thawed before cooking. For a budget-friendly option, tilapia or trout can also work well.
Rice: Sushi or jasmine rice provides a nice stickiness that holds the bowl together. However, if you prefer brown rice for health benefits, feel free to substitute! Quinoa is another great option if you’re looking for something gluten-free.
Greens: Spinach and kale are nutritious additions. If you have other greens on hand like bok choy or Swiss chard, they will work beautifully too! Frozen greens can be a quick replacement if you’re short on time.
Eggs: Frying the eggs sunny side up adds richness to the bowl. If you want to go lighter, try poached eggs, or skip the egg entirely for a vegan option. Instead, consider adding avocado for creaminess.
How Do I Cook the Salmon Perfectly?
Cooking salmon can be tricky, but I’m here to help! Searing followed by baking is a great method to achieve a crispy outside and tender inside. Here’s how to do it:
- Start by preheating your oven to 400°F (200°C) and season salmon with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and place the salmon skin-side down. Cook it for 3-4 minutes until golden.
- Flip the salmon and cook for another 2 minutes before transferring the skillet to the oven.
- Bake for 5-7 minutes until the salmon flakes easily with a fork. Keep an eye on it to avoid overcooking!
Following these tips will have you serving up perfect salmon every time!
Salmon And Rice Bowl
Ingredients You’ll Need:
- 2 salmon fillets (about 4-6 oz each)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 cups cooked white rice (preferably sushi or jasmine rice)
- 1 cup steamed or sautéed greens (such as spinach or kale)
- 1/2 cup edamame, shelled and cooked
- 1/2 cup cucumber, thinly sliced
- 1/2 cup shredded carrots
- 2 eggs
- 1 tbsp toasted sesame seeds (white and black mixed)
- 2 tbsp soy sauce or teriyaki sauce, plus more for drizzling
- Optional: sesame oil for drizzling
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping and cooking the salmon and eggs, while the rice and vegetables can be prepared in parallel. In no time, you’ll have a delicious and healthy meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Salmon
Start by preheating your oven to 400°F (200°C). Lightly season your salmon fillets with a pinch of salt and pepper on both sides, ensuring they are well coated.
2. Sear the Salmon
Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down (if they have skin). Sear for about 3-4 minutes, allowing the skin to get crispy. Then, carefully flip the fillets over and cook for an additional 2 minutes.
Now transfer the skillet to the preheated oven and let the salmon bake for about 5-7 minutes, or until it flakes easily with a fork. If you prefer, you can also cook the salmon fully on the stovetop if you like it a little less crispy.
3. Prepare the Rice and Greens
While the salmon is cooking, prepare your rice according to the package instructions if you haven’t already. For the greens, you can either steam or sauté them in a separate pan until they are tender and vibrant.
4. Fry the Eggs
In a small non-stick pan, fry your eggs sunny-side-up or to your liking. Season them with a bit of salt and pepper for extra flavor.
5. Assemble Your Bowls
Once everything is cooked, it’s time to assemble your bowls! Start by dividing the cooked rice into two bowls. On top of the rice, arrange the steamed greens, cooked edamame, cucumber slices, shredded carrots, and the perfectly cooked salmon fillet.
6. Add the Finishing Touches
Place a fried egg on top of each bowl. Drizzle soy sauce or teriyaki sauce generously over the salmon and rice. Finally, sprinkle the toasted sesame seeds for a tasty crunch.
7. Optional Flavor Boost
If desired, you can add a few drops of sesame oil for an enhanced nutty flavor.
8. Serve and Enjoy!
Enjoy your beautiful Salmon and Rice Bowl right away! Grab some chopsticks, and serve extra soy sauce on the side for dipping. This meal is not only delicious but also packed with nutrients and flavor!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just be sure to thaw it completely before cooking. The best way to thaw salmon is by leaving it in the fridge overnight or putting it in a sealed bag and submerging it in cold water for about 30 minutes. Pat it dry before cooking for the best results.
How Can I Make This Recipe Vegan?
To make a vegan version, simply substitute the salmon with tofu or tempeh, which can be marinated and pan-fried for flavor. Replace the eggs with avocado or skip them entirely and enhance the bowl with extra veggies!
Can I Prep This Dish Ahead of Time?
Yes, you can prepare most components ahead of time! Cook the rice and prepare the veggies a day in advance. Keep them stored separately in the fridge, and then assemble the bowl just before serving for the freshest taste.
What are Some Good Side Dishes to Serve with This Bowl?
This Salmon and Rice Bowl is quite filling on its own, but you can pair it with a simple salad, miso soup, or even pickled vegetables to add another layer of flavor to your meal!