Salmon Rice Bowl

Short Description

The Salmon Rice Bowl is a delightful fusion of tender, marinated salmon served atop a bed of fluffy rice, accompanied by crisp vegetables and drizzled with a spicy, creamy sauce. This dish combines the richness of salmon with the freshness of assorted toppings, creating a balanced and satisfying meal that’s both nutritious and flavorful.

Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights, this recipe comes together in about 30 minutes.
• Healthy and Nutritious: Packed with omega-3 fatty acids from salmon and a variety of vitamins from fresh vegetables.
• Customizable: Easily adaptable to suit dietary preferences or to use up what’s on hand.
• Meal Prep Friendly: Components can be prepared in advance for convenient assembly later.
• Flavorful: A harmonious blend of savory, spicy, and tangy elements that excite the palate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Salmon fillets
• Soy sauce
• Honey
• Garlic
• Rice vinegar
• Sriracha
• Sushi rice or short-grain rice
• Water
• Sugar
• Salt
• Persian cucumbers
• Sesame oil
• Ginger
• Mayonnaise
• Edamame
• Avocado
• Sesame seeds
• Scallions

Directions

1. Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine with water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and rice is tender. Remove from heat and let it sit covered for 10 minutes. Season with rice vinegar, sugar, and salt, mixing gently.
2. Marinate the Salmon: In a bowl, mix soy sauce, honey, minced garlic, rice vinegar, and sriracha. Cut salmon into bite-sized cubes and add to the marinade. Let it sit for at least 15 minutes.
3. Cook the Salmon: Heat a non-stick skillet over medium-high heat. Add the marinated salmon pieces and cook for 2-3 minutes on each side until cooked through and slightly caramelized. Remove from heat.
4. Prepare the Cucumber Salad: Slice Persian cucumbers thinly. In a bowl, combine rice vinegar, sesame oil, grated ginger, and a pinch of salt. Add the cucumbers and toss to coat. Let it marinate for 10 minutes.
5. Make the Spicy Mayo: In a small bowl, mix mayonnaise with sriracha to taste.
6. Assemble the Bowls: Divide the seasoned rice among serving bowls. Top with cooked salmon, marinated cucumbers, edamame, sliced avocado, and a drizzle of spicy mayo. Garnish with sesame seeds and chopped scallions.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Grain Alternatives: Substitute sushi rice with brown rice, quinoa, or cauliflower rice for a different texture or to suit dietary needs.
• Protein Options: Replace salmon with grilled chicken, tofu, or shrimp.
• Vegetable Add-ins: Incorporate shredded carrots, pickled radishes, or steamed broccoli.
• Sauce Variations: Try teriyaki sauce, ponzu, or a ginger-sesame dressing instead of spicy mayo.

Storage/Reheating

• Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat rice and salmon in the microwave until warmed through. Assemble the bowl with fresh toppings after reheating.

FAQs

What type of salmon is best for this recipe?

Fresh, skinless salmon fillets are ideal. However, frozen salmon can also be used; ensure it’s fully thawed before marinating.

Can I use a different type of rice?

Yes, while sushi rice is traditional, you can use jasmine, basmati, brown rice, or even cauliflower rice as alternatives.

Is there a substitute for sriracha in the spicy mayo?

Absolutely. You can use any chili sauce or hot sauce you prefer, or even a pinch of cayenne pepper for heat.

Can I make this dish ahead of time?

Yes, you can prepare the rice, marinate and cook the salmon, and chop the vegetables in advance. Assemble the bowls just before serving to maintain freshness.

How can I make this dish vegetarian?

Replace the salmon with tofu or tempeh. Marinate and cook them similarly to the salmon for flavor.

Is this recipe gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce alternative.

Can I bake the salmon instead of pan-frying?

Yes, bake the marinated salmon at 400°F (200°C) for about 12-15 minutes or until cooked through.

What other toppings can I add?

Feel free to add pickled ginger, nori strips, shredded carrots, or radish slices for extra flavor and texture.

How spicy is the spicy mayo?

The spiciness can be adjusted to your preference by varying the amount of sriracha in the mayo.

Can I serve this dish cold?

Yes, this bowl can be enjoyed cold, making it a great option for packed lunches or picnics.

Conclusion

The Salmon Rice Bowl is a versatile and flavorful dish that brings together the richness of salmon, the comfort of rice, and the freshness of vegetables, all tied together with a spicy, creamy sauce. Whether you’re looking for a quick weeknight dinner or a meal prep option, this recipe offers both convenience and taste. Enjoy customizing it to your liking and savor the harmonious blend of flavors in every bite.

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