Description
These salmon rice bowls are a vibrant, balanced meal packed with tender salmon, fluffy rice, and fresh toppings — all tied together with a savory drizzle. Quick to make and bursting with flavor!
Ingredients
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2 salmon fillets (about 6 oz each)
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1 tablespoon olive oil
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1 tablespoon soy sauce
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1 teaspoon garlic powder
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Salt & pepper to taste
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2 cups cooked jasmine or brown rice
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½ avocado, sliced
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½ cucumber, thinly sliced
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1 small carrot, shredded
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1 tablespoon sesame seeds
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Optional: sriracha mayo, pickled ginger, or green onions for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Rub salmon with olive oil, soy sauce, garlic powder, salt, and pepper.
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Bake for 12–15 minutes, or until salmon flakes easily.
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In bowls, layer rice, sliced avocado, cucumber, and carrot.
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Top with baked salmon, sesame seeds, and optional garnishes. Serve warm!
Notes
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Air-fry or pan-sear the salmon for a crispier texture.
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Add a drizzle of sriracha mayo or teriyaki sauce for a flavor boost.
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Swap in quinoa or cauliflower rice for a lighter twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Carbohydrates: 35 g
- Fiber: 4g
- Protein: 34g