Salmon Rice Bowl
This Salmon Rice Bowl is a harmonious blend of tender, flaky salmon and fluffy, perfectly seasoned rice. Ready in just 55 minutes—with minimal hands-on time—this dish is perfect for busy evenings without sacrificing flavor.
Ingredients
For the Salmon
- 1/4 cup soy sauce or Tamari sauce
- 1/4 cup pure honey
- 1 clove garlic minced
- 1 inch piece fresh ginger grated
- 1/4 teaspoon cracked black pepper
- 4 6-ounce boneless salmon fillets
For the Rice Bowl
- 2 cups cooked white or brown rice or more, depending on how much rice you’d like
- 1 cup avocado slices
- 1/2 cup thinly sliced cucumber
- 3 tablespoons mayonnaise
- 3 teaspoons sriracha
- sliced green onion optional for garnish
Instructions
- Combine soy sauce (or tamari sauce), honey, garlic, ginger, and cracked pepper in a medium mixing bowl.
- Add the salmon to the marinade and toss/stir until the salmon is evenly coated. Let the salmon marinate at room temperature for 30 minutes.
- Preheat the oven to 375F degrees. Coat a 9x13 baking dish with oil, or line it with foil; set aside.
- Place the salmon onto the prepared baking sheet. Drizzle any remaining marinade from the bowl over the salmon. Bake for 12-15 minutes, or until the salmon is cooked through.
- To assemble the salmon rice bowl, place ½ cup cooked rice into each of the 4 bowls. You can add more rice, if you like.
- Add the salmon to the top. Arrange the avocado, cucumber, and carrots around the salmon.
- In a small mixing bowl, stir together the mayonnaise and sriracha until combined.
- Drizzle the sauce over the salmon rice bowl. If desired, top with chopped green onion.
- Serve immediately.
Nutrition
Calories: 617kcalCarbohydrates: 48gProtein: 43gFat: 28gSaturated Fat: 5gCholesterol: 107mgSodium: 1340mgFiber: 5gSugar: 19g
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