Description
These Salmon Rice Bowls are a healthy and flavorful meal featuring tender, flaky salmon over a bed of rice with fresh vegetables and a delicious soy-ginger sauce. Perfect for a quick weeknight dinner or meal prep!
Ingredients
Units
Scale
For the Salmon:
- 4 salmon fillets (about 5–6 oz each)
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp red pepper flakes (optional)
For the Rice Bowls:
- 2 cups cooked jasmine or brown rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 avocado, sliced
- 1/2 cup edamame (optional)
- 2 tbsp green onions, chopped
- 1 tbsp sesame seeds
For the Sauce:
- 1/4 cup soy sauce
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tsp sriracha (optional, for spice)
Instructions
Step 1: Marinate & Cook the Salmon
- In a bowl, whisk together olive oil, soy sauce, honey, sesame oil, garlic, ginger, salt, black pepper, and red pepper flakes.
- Coat salmon fillets in the marinade and let sit for 10-15 minutes.
- Heat a skillet over medium-high heat and cook salmon for 3-4 minutes per side, until golden and cooked through.
Step 2: Prepare the Sauce
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and sriracha.
Step 3: Assemble the Bowls
- Divide cooked rice into bowls.
- Top with salmon, shredded carrots, cucumber slices, avocado, and edamame.
- Drizzle with soy-ginger sauce, then garnish with green onions and sesame seeds.
Step 4: Serve & Enjoy
- Serve warm and enjoy your homemade salmon rice bowls!
Notes
- Make It Spicier: Add extra sriracha or chili flakes to the sauce.
- Rice Swap: Use quinoa, cauliflower rice, or sushi rice instead.
- Storage: Store in the fridge for up to 3 days. Reheat the salmon separately to keep it fresh.
- Meal Prep Friendly: Prepare all components ahead and assemble when ready to eat.