The Ultimate Salmon Rice Bowls: Better Than Takeout

It is 6pm. You are tired. Dinner needs to happen fast.

Forget the expensive delivery apps tonight. These Salmon Rice Bowls are your new best friend for a healthy reset.

You get crispy skin and juicy salmon. You get creamy avocado and fresh crunch. It is the ultimate meal that leaves you feeling energized and satisfied.

Why You’ll Love This Recipe

This recipe is a total winner for busy weeknights. It hits that sweet spot between restaurant-quality flavor and home-cooked comfort.

You only need 35 minutes from start to finish. It is packed with high-quality protein and healthy fats. Your body will thank you for this one.

Easy Cooking Steps

Making this is simpler than it looks. You just simmer the rice while you sear the fish. The glaze comes together in seconds with a quick whisk.

Even if you are a beginner, you can do this. The non-stick skillet does all the hard work for you.

Ingredients You’ll Need

These mostly use pantry staples you probably already have at home.

• 2 (6 oz) skin-on salmon fillets
• 1 cup jasmine rice
• 1.5 cups water
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon fresh grated ginger
• 0.5 medium avocado, sliced
• 0.5 English cucumber, sliced
• 2 tablespoons mayonnaise
• 1 teaspoon sriracha sauce
• 1 tablespoon sliced green onions
• 1 teaspoon toasted sesame seeds

Step-by-Step Directions

1. Rinse jasmine rice under cold water until clear; combine with 1.5 cups water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes.
2. Whisk together soy sauce, honey, and grated ginger in a small bowl to create the glaze.
3. Pat salmon fillets dry with paper towels and season with salt and pepper.
4. Heat olive oil in a non-stick skillet over medium-high heat.
5. Place salmon skin-side down in the skillet and sear for 4 to 5 minutes until skin is crispy; flip and cook for 3 minutes more.
6. Brush the soy-ginger glaze onto the salmon during the final minute of searing.
7. Mix mayonnaise and sriracha in a small ramekin until smooth.
8. Fluff the cooked rice with a fork and divide into two serving bowls.
9. Place one salmon fillet into each bowl alongside sliced cucumber and avocado.
10. Garnish with green onions and sesame seeds, then drizzle with the spicy mayo and any remaining glaze from the skillet.

Best Ways to Enjoy It

Serve these bowls warm for the best experience. The hot salmon against the cool cucumber is a total vibe.

Pair this with a cold sparkling water. It is perfect for a cozy night in or a quick lunch.

Keep It Fresh

Store leftovers in airtight containers. Keep the salmon and rice separate from the veggies. It will stay fresh for up to two days in the fridge.

Reheat the salmon gently in a pan. This keeps the skin nice and crispy. Add the avocado and cucumber just before serving again.

Tips for Best Results

• Always pat the salmon dry for the crispiest skin.
• Rinse your rice to prevent it from getting gummy.
• Use a very hot pan before adding the fish.
• Don’t move the salmon until it releases naturally.
• Grate fresh ginger for the most punchy flavor.
• Adjust the sriracha level to your heat preference.
• Double the glaze if you love extra sauce.

Ways to Switch It Up

• Swap jasmine rice for brown rice or quinoa.
• Add a handful of edamame for extra protein.
• Try a squeeze of lime for extra brightness.
• Use shrimp instead of salmon for a change.

FAQs

Can I use frozen salmon?

Yes, just thaw it completely before you start cooking.

Is this recipe gluten-free?

Swap the soy sauce for tamari to make it gluten-free.

What if I don’t have a non-stick skillet?

Use a well-seasoned cast iron pan for great results.

You deserve a meal that makes you feel amazing. Go make these Salmon Rice Bowls right now!

— Jasmine

Salmon Rice Bowls

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Calories: 650

Ingredients Method

Ingredients

  

• 2 (6 oz) skin-on salmon fillets
• 1 cup jasmine rice
• 1.5 cups wate r
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 tablespoon hone y
• 1 teaspoon fresh grated ginger
• 0.5 medium avocado , sliced
• 0.5 English cucumber , sliced
• 2 tablespoons mayonnais e
• 1 teaspoon sriracha sauce
• 1 tablespoon sliced green onions
• 1 teaspoon toasted sesame seeds

Method

 

1. Rinse jasmine rice under cold water until clear; combine with 1.5 cups water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes.
2. Whisk together soy sauce, honey, and grated ginger in a small bowl to create the glaze.
3. Pat salmon fillets dry with paper towels and season with salt and pepper.
4. Heat olive oil in a non-stick skillet over medium-high heat.
5. Place salmon skin-side down in the skillet and sear for 4 to 5 minutes until skin is crispy; flip and cook for 3 minutes more.
6. Brush the soy-ginger glaze onto the salmon during the final minute of searing.
7. Mix mayonnaise and sriracha in a small ramekin until smooth.
8. Fluff the cooked rice with a fork and divide into two serving bowls.
9. Place one salmon fillet into each bowl alongside sliced cucumber and avocado.
10. Garnish with green onions and sesame seeds, then drizzle with the spicy mayo and any remaining glaze from the skillet.