Description

These flaked salmon rice bowls feature tender marinated salmon over warm rice with fresh avocado, crisp cucumber, and a flavorful drizzle. A wholesome, colorful meal that is perfect for weeknights or meal prep.

Ingredients

2 salmon fillets (skin on or off)

1 tbsp soy sauce

1 tsp sesame oil

1 tsp honey or maple syrup

1 garlic clove, minced

1/2 tsp grated ginger (optional)

Salt and pepper, to taste

2 cups cooked rice (white, brown, or jasmine)

1/2 avocado, sliced

1/2 cucumber, sliced or julienned

Shredded carrots or edamame (optional)

Green onions and sesame seeds for topping

Sriracha mayo or soy sauce drizzle

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Instructions

In a bowl, combine soy sauce, sesame oil, honey or maple syrup, minced garlic, grated ginger, salt, and pepper. Add the salmon and marinate for 15 to 30 minutes.
Cook the salmon by pan-searing over medium heat, baking at 400°F for 10 to 12 minutes, or air-frying until cooked through and it flakes easily with a fork.
Once cooked, gently flake the salmon into large chunks.
Divide warm rice between two bowls and top with flaked salmon.
Add sliced avocado, cucumber, and optional toppings such as shredded carrots or edamame.
Drizzle with sriracha mayo or soy sauce and finish with green onions and sesame seeds before serving.

Notes

Swap white rice with brown, jasmine, sushi, or cauliflower rice for variation.

Add shredded cabbage, radishes, or chili crisp for extra crunch and heat.

Store salmon, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days.

Reheat rice and salmon gently before assembling with fresh toppings.

Ensure salmon reaches an internal temperature of 145°F for safe consumption.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Pan-Seared, Baked, or Air-Fried
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 720 kcal
Sugar: 6 g
Sodium: 900 mg
Fat: 32 g
Saturated Fat: 6 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 68 g
Fiber: 6 g
Protein: 40 g
Cholesterol: 85 mg