How To Make A Salmon Rice Bowl

This post is about a salmon rice bowl.

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If you're craving something fresh and full of flavor, this Salmon Rice Bowl checks all the boxes. With a mix of vibrant ingredients like mango, avocado, edamame, and cilantro, each bite offers a delicious contrast of textures and tastes. It's an easy, nourishing meal that's as beautiful as it is satisfying. It's perfect for lunch, dinner, or meal prep!

This post is about a salmon rice bowl.

Salmon Rice Bowl How-To:

1. Make the marinade 1st: chop garlic, mix everything, pre salmon by removing skin and cutting it into large cubes (about 1 inch cubes). Marinate for 2 hours minimum up to overnight. 

2. Begin making your bowl by starting with the rice. Add 1 3/4 cups of water to a pot with 1 cup of long grain rice. Bring to a boil. Immediately reduce heat to low and cover with a lid. Let it simmer for 10 minutes. Don't remove the lid. (Glass lids are best, so you can tilt the pot and see how much water is left). Cook for 10-15 minutes, until water is absorbed. Let rest with list on for 10 more minutes, then take lid off and fluff rice with fork.

3. Cook your salmon in the meantime. Add a tablespoon of oil to a medium pan. Heat on medium/high heat, add all salmon bites (not the marinade) & cook for roughly 1.5 minutes each side or until medium rare. Remove from heat. 

4. Assemble bowls: add rice at bottom then add all items above in whatever quantity they prefer. Add soy, chili sauce, green onion, and cilantro to taste.

Recipe FAQs:

Can I use frozen salmon for this bowl recipe?

Yes! Frozen salmon works just fine just make sure it's fully thawed before cooking. For best results, pat it dry to remove excess moisture.

What can I substitute for salmon if I don’t eat fish?

You can replace salmon with grilled tofu, tempeh, chicken, or even roasted chickpeas for a vegetarian option. Just adjust the seasoning or marinade accordingly to suit the new protein.

How do I store leftovers, and how long will they last?

Store leftovers in an airtight container in the fridge. The bowl will stay fresh for up to 2-3 days. Keep components like sauce or dressing separate to prevent sogginess.

Can I make this bowl ahead of time for meal prep?

Absolutely! Cook and portion out the salmon, rice, and veggies into containers. Add sauces just before eating to keep everything fresh. It’s perfect for quick, healthy lunches during the week.

Is this recipe gluten-free?

It can be! Just use tamari or coconut aminos instead of soy sauce, and ensure any sauces or marinades are gluten-free. Also, double-check packaged ingredients for hidden gluten.

This post was about a salmon rice bowl.

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