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Top view photo of Salmon Rice Bowl, in a bowl and ready to serve. There is a kitchen towel next to the bowl.

Salmon Rice Bowl

Becky
This Salmon Rice Bowl is the perfect light and fresh meal that everyone in the family is sure to love. It's full of beautiful Asian flavors and has just the right amount of crunch from the fresh cucumbers and carrots.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 55 minutes
Course Main Dishes
Cuisine American
Servings 4 servings
Calories 617 kcal

Ingredients
  

For the Salmon

  • ¼ cup soy sauce or Tamari sauce
  • ¼ cup pure honey
  • 1 clove garlic minced
  • 1- inch piece fresh ginger grated
  • ¼ 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
  • ½ 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.

Notes

  • You can use any cut of salmon you like.
  • You can switch out the toppings, and add additional toppings of choice.
  • Use tamari sauce or coconut aminos to keep this gluten free.
  • Store the salmon, rice, and toppings separately in airtight containers for up to 3 days and assemble the salmon rice bowl when you are ready to enjoy it.
  • You can also meal prep, and make 2-3 salmon bowls ahead of time. Just be sure to enjoy them within 3 days of cooking.

Nutrition

Serving: 1Calories: 617kcalCarbohydrates: 48gProtein: 43gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 21gCholesterol: 107mgSodium: 1340mgFiber: 5gSugar: 19g
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