Print

Salmon Bowl

Print Recipe

A vibrant, nourishing salmon rice bowl featuring marinated, pan-seared salmon, crisp vegetables and a tangy sesame-soy dressing.

Ingredients

Scale
  • 2 (6 oz / 170 g) skinless salmon fillets, cut into 1-inch cubes
  • 2 Tbsp (30 ml) low-sodium soy sauce (or tamari)
  • 1 Tbsp (15 ml) toasted sesame oil
  • 1 Tbsp (15 ml) honey (or maple syrup)
  • 1 tsp (5 ml) rice vinegar
  • 1 tsp freshly grated ginger
  • 1 garlic clove, minced
  • 2 cups (340 g) cooked warm sushi rice
  • 1 cup (150 g) shelled edamame, thawed
  • ½ cucumber, thinly sliced
  • 1 avocado, sliced
  • ½ cup (40 g) shredded carrots
  • 2 Tbsp (15 g) toasted sesame seeds
  • 2 green onions, thinly sliced
  • Optional: sriracha mayo or pickled ginger for serving

Instructions

  1. In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, ginger and garlic.
  2. Toss the cubed salmon with half of the marinade; reserve the remaining half as dressing.
  3. Heat a non-stick skillet over medium-high heat and sear the salmon 1–2 minutes per side until just cooked through. Remove from heat.
  4. Divide the warm rice between two bowls. Arrange edamame, cucumber, avocado and carrots around each bowl.
  5. Spoon the glazed salmon into the center and drizzle with the reserved dressing.
  6. Garnish with sesame seeds and green onion. Serve immediately, adding sriracha mayo if desired.

Notes

  • Swap brown rice or quinoa for extra fiber.
  • Use tamari or coconut aminos for a gluten-free version.
  • Salmon can be air-fried at 200 °C (400 °F) for 6–8 minutes instead of pan-searing.
  • Leftovers keep refrigerated up to 2 days; reheat salmon gently or enjoy chilled.

Nutrition

Keywords: salmon bowl, poke bowl, rice bowl, healthy dinner, fish recipe

Find it online: https://zesticook.com/salmon-bowl/