The Ultimate Salmon Rice Bowl Recipe You Can’t Resist!

Salmon Rice Bowl

Why This Salmon Rice Bowl Is a Must-Try 🌟

If you’re looking for a dish that’s both nutritious and satisfying, the salmon rice bowl is your answer! This recipe combines tender, flaky salmon with perfectly cooked rice and fresh toppings for a meal that’s as Instagram-worthy as it is delicious.

Plus, it’s packed with omega-3s, protein, and fiber—perfect for health-conscious foodies in the U.S.

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Ingredients You’ll Need 🛒

Here’s what you’ll need to whip up this mouthwatering salmon rice bowl :

• 2 cups cooked white or brown rice (or cauliflower rice for a low-carb option)

  
  

• 2 salmon fillets (about 6 oz each)

  
  

• 1 tbsp olive oil (or sesame oil for extra flavor)

  
  

• 1 tbsp soy sauce (low-sodium preferred)

  
  

• 1 tsp honey or maple syrup

  
  

• 1 tsp garlic powder

  
  

• 1 tsp smoked paprika

  
  

• Salt and pepper to taste

  
  

• Toppings: sliced avocado, shredded carrots, cucumber ribbons, pickled ginger, green onions, sesame seeds

  
  

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Salmon Rice Bowl

Step-by-Step Instructions 🥢

1. Prepare the Rice:

   Start by cooking your rice according to package instructions. Set aside.

   
   

2. Marinate the Salmon:

   In a small bowl, mix olive oil, soy sauce, honey, garlic powder, smoked paprika, salt, and pepper. Coat the salmon fillets evenly with the marinade and let them sit for 10 minutes.

   
   

3. Cook the Salmon:

   Heat a non-stick skillet over medium heat. Place the salmon skin-side down and cook for 4-5 minutes per side, or until golden and flaky.

   
   

4. Assemble the Bowl:

   Divide the cooked rice between two bowls. Top with the cooked salmon, sliced avocado, shredded carrots, cucumber ribbons, and pickled ginger.

   
   

5. Garnish and Serve:

   Sprinkle with green onions and sesame seeds. Drizzle with extra soy sauce or sriracha if desired. Enjoy!

   
   

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Frequently Asked Questions (FAQ) ❓

Salmon Rice Bowl

Q1: Can I use frozen salmon for this recipe?

Yes! Just thaw it in the fridge overnight and pat it dry before marinating.

Q2: What can I substitute for rice?

Try quinoa, farro, or cauliflower rice for a low-carb twist.

Q3: How do I store leftovers?

Store the salmon and toppings separately in airtight containers in the fridge for up to 2 days. Reheat the salmon gently before serving.

Q4: Is this recipe gluten-free?

Yes, just use tamari instead of soy sauce to make it fully gluten-free.

Q5: Can I meal prep this dish?

Absolutely! Assemble the bowls without dressing and store them in the fridge for up to 3 days.

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