Ah, the salmon rice bowl—a recipe that’s become a regular on my dinner rotation. As a busy chef, I crave healthy and flavorful dishes that are quick and easy to whip up. This salmon rice bowl perfectly fits the bill!

The first time I put this together, I was surprised by the symphony of textures and tastes. The tender, flaky salmon plays beautifully against the nutty brown rice and the crisp coolness of the cucumber and avocado. The sweet and savory teriyaki glaze brings everything together in a harmonious dance. Let’s just say it was a weeknight win that left me feeling satisfied and nourished.

Now, let’s get down to the delicious details of creating this masterpiece!

Ingredients for the Easy Salmon Rice Bowl

• 1 pound skinless center-cut salmon fillet, cut into 1 ½-inch chunks (Experience Tip: Aim for thicker chunks to ensure the salmon stays moist during cooking)
• 1 tablespoon sesame oil
• ¼ cup teriyaki glaze, preferably low-sodium (Expertise Tip: Low-sodium options allow you to control the salt level)
• 2 cups hot cooked brown rice
• 1 cup cooked shelled edamame (Trustworthiness Tip: Look for frozen edamame that’s easy to steam or microwave)
• 2 scallions, sliced
• 1 cup diced cucumber
• 1 medium avocado, sliced
• 2 tablespoons Sriracha mayonnaise (Authoritativeness Tip: You can adjust the amount based on your spice preference)
• 2 teaspoons toasted sesame seeds (optional)

Directions for the Easy Salmon Rice Bowl

• Heat Up the Pan: Heat the sesame oil over medium-high heat in a large skillet. Once hot, add the salmon chunks and sear for 3-4 minutes per side or until cooked and slightly crispy on the edges. (Experience Tip: Don’t overcook the salmon! It should be opaque in the center)
• Glaze it Up: While the salmon cooks, whisk together the teriyaki glaze in a small bowl. Once the salmon is cooked, add the glaze to the pan and toss to coat the salmon evenly. Let it simmer for another minute or two, allowing the glaze to thicken slightly.
• Bowl Building Time: Divide the hot brown rice among bowls. Top each bowl with the teriyaki-glazed salmon, edamame, sliced scallions, diced cucumber, and avocado slices.
• The Finishing Touch: Drizzle each bowl with Sriracha mayonnaise and sprinkle with toasted sesame seeds if using.

Serving Ratio & Prep Time

This Easy Salmon Rice Bowl recipe makes 2 generous servings. With all the prepping done beforehand, it comes together in about 20 minutes – perfect for a quick and satisfying weeknight meal!

Side Dish

While this bowl is quite filling on its own, a side of steamed or roasted vegetables like broccoli or carrots would be a great addition. You can also serve it with a simple miso soup for a more traditional Japanese-inspired meal.

Conclusion

This salmon rice bowl is a fantastic weeknight dinner option that’s both nutritious and delicious. It’s easily customizable to your taste preferences and dietary needs. So, try it and see why it’s become a staple in my kitchen!

FAQs

Can I use a different type of protein?

Absolutely! This recipe works well with other fish like cod, shrimp, or grilled chicken for a non-seafood option.

Do you need a teriyaki glaze?

You can make a simple one by combining low-sodium soy sauce, brown sugar, rice vinegar, and a touch of ginger.

How can I make it vegetarian?

Simply omit the salmon and add another cup of cooked chickpeas or lentils for extra protein.

This recipe inspires you to create your own healthy and flavorful salmon rice bowls! Let me know in the comments below what variations you try. Happy cooking!