This Salmon and Rice Bowl is a tasty and healthy meal. It features fluffy rice topped with juicy, grilled salmon and colorful veggies for a fun, vibrant plate!
I love how easy it is to whip up! Just cook the rice, grill the salmon, and toss in your favorite veggies. Perfect for lunch or dinner when you’re feeling hungry! 🍣
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is sticky, which helps keep the bowl together. If you can’t find it, long-grain rice like jasmine works, but the texture will be different. I prefer sushi rice for that authentic feel!
Salmon: Fresh salmon is ideal, but you can use canned salmon if you’re in a pinch. Just be sure to check for bones. I love grilling salmon for its flavor, but baking works well too.
Edamame: If you don’t have edamame, try green peas or even chickpeas for protein. They add a nice pop of color and texture! I’m a fan of the edamame for the crunch it adds.
Pickled Red Onion: Quick-pickled onions are easy to make, but if you’re short on time, you can grab some from the store. They add a zesty touch that brightens the bowl!
How Do I Cook Sushi Rice Perfectly?
Cooking sushi rice can be tricky for beginners, but it’s not too hard! Follow these simple steps for fluffy rice:
- Start by rinsing the rice until the water runs clear. This removes excess starch for a better texture.
- Use a pot with a tight-fitting lid. Combine the rinsed rice with 1 1/4 cups of water before boiling.
- Bring it to a rapid boil, then reduce the heat immediately to low and cover.
- Let it cook for 15 minutes without lifting the lid! Turn off the heat and let it sit covered for another 10 minutes. This helps to absorb leftover moisture.
- Fluff the rice with a fork for a perfect texture.
Salmon And Rice Bowl
Ingredients You’ll Need:
For The Rice:
- 1 cup sushi rice (or short-grain rice)
- 1 1/4 cups water
For The Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
For The Bowl:
- 1/2 cup edamame, shelled and cooked
- 1/2 cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup pickled red onion (or quick-pickled onion)
- 3 oz smoked salmon slices
- 1 tbsp sesame seeds, toasted
- Optional garnish: sliced avocado, seaweed flakes
How Much Time Will You Need?
This delicious Salmon and Rice Bowl takes about 30 minutes from start to finish! You’ll spend around 15 minutes preparing the rice and salmon, plus a few more minutes arranging the beautiful toppings. Perfect for a quick and healthy meal!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps to wash away extra starch. Next, combine the rinsed rice with 1 1/4 cups of water in a pot. Bring it to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes. When the time is up, remove it from the heat and let it sit, covered, for another 10 minutes. Finally, fluff the rice gently with a fork.
2. Make the Glaze for the Salmon:
In a small bowl, mix together the soy sauce, honey (or maple syrup), and sesame oil to create a delicious glaze. This will add wonderful flavor to your salmon!
3. Cook the Salmon:
Heat a nonstick or grill pan over medium heat. While it’s heating, pat the salmon fillets dry with a paper towel and brush them with half of the glaze you just made. Cook the salmon for about 4 minutes on each side, or until it’s cooked through and has a nice caramelized look. In the last minute of cooking, brush the remaining glaze over the salmon.
4. Assemble The Bowls:
Once the salmon is cooked and the rice is ready, it’s time to assemble your bowls! Divide the fluffy rice evenly among two bowls.
5. Add The Toppings:
Place the cooked salmon slices right on top of the rice. Then, add the edamame, cucumber slices, smoked salmon, pickled red onion, and green onions around the edges of the bowl. You can arrange them however you like; the more colorful, the better!
6. Garnish and Serve:
Finally, sprinkle everything with toasted sesame seeds for that extra crunch and nutty flavor. If you like, add a few slices of avocado or a sprinkle of seaweed flakes on top for an even tastier dish.
Now, you’re ready to dive in! Serve your beautiful Salmon and Rice Bowl immediately and enjoy every bite!
Can I Use Frozen Salmon for This Recipe?
Absolutely! Just make sure to thaw it completely before cooking. The best way to thaw frozen salmon is to place it in the refrigerator overnight or put it in a sealed bag and submerge it in cold water for quick thawing.
What Can I Substitute for Sushi Rice?
If you can’t find sushi rice, short-grain or jasmine rice can work as alternatives. Be aware that the texture will be slightly different; sushi rice is stickier, which helps hold the bowl together beautifully.
How Do I Store Leftover Bowls?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It’s best to keep the salmon and rice separate to maintain freshness. Reheat the rice gently on the stove or in the microwave before adding your toppings back on!
Can I Add Other Vegetables or Toppings?
Definitely! Feel free to customize your bowl with any veggies you love, such as shredded carrots, radishes, or bell peppers. You can also add avocado or nuts for extra texture and flavor!
