Classic Quick Salmon Rice Bowl
A quick and easy salmon rice bowl featuring flakey salmon, fresh vegetables, and a delicious sriracha mayo dressing. Perfect for a healthy and satisfying meal.
Equipment
- Oven
- Skillet
- Serving bowls
Ingredients
Main Ingredients
- 4-6 oz salmon fillet per person
- 1 cup cooked rice white, brown, or quinoa
- 0.5 cup edamame cooked
- 0.25 cup shredded carrots
- 0.25 cup sliced cucumber
- 0.25 ripe avocado sliced
Sauce & Garnish
- 2 tbsp sriracha mayo
- 1 tbsp soy sauce
- 1 tsp sesame seeds
- 1 tbsp chopped green onions
For Cooking
- Salt and pepper to taste
- 1 tsp olive oil for cooking salmon
Instructions
Cooking the Salmon
- Preheat your oven to 400°F (200°C) or heat a skillet with olive oil over medium-high heat. Season the salmon fillets generously with salt and pepper.
- Cook the salmon until it's flaky and cooked through; this takes 12-15 minutes in the oven or 4-5 minutes per side in a pan.
Prepare Other Components
- Ensure your rice is warm and ready, reheating it if necessary.
- Wash and chop the carrots, cucumber, and avocado; cook the edamame if it's not already prepared.
Assemble the Bowl
- Divide the warm rice among your serving bowls and flake the cooked salmon over it.
- Artfully arrange the edamame, shredded carrots, sliced cucumber, and avocado around the salmon.
- Drizzle sriracha mayo and soy sauce over the assembled bowl.
- Garnish with sesame seeds and chopped green onions; serve immediately and enjoy your meal!
Notes
This recipe is highly customizable! Feel free to add other vegetables like bell peppers or corn. Adjust the amount of sriracha mayo to your spice preference.