This Salmon Bowl is umami, a little spicy and sweet. Very filling, high in protein, and high-calorie.
Salmon, rice, veggies, and an irresistible spicy drizzle that will keep everyone coming back for more!
This protein-packed, high-calorie dish is perfect for those wanting to gain muscle without sacrificing their waistline.
Packed with so many different nutrients, this immune-boosting and super colorful dish will become a regular on your dinner table.
Fluffy rice, flaky salmon, finger-licking sauce, crunchy veggies, and a spicy kick that rounds out everything beautifully.
Table of Contents
Ingredients and Substitutes
Salmon and Rice
1/8 cup soy sauce –You can also use tamari or coconut aminos as a gluten-free substitute.
2 tsp honey – I love Asian sauces with honey, but if that’s too much sugar, you can use a sugar-free sweetener instead.
2 tsp water
1/2 tsp garlic powder –If you want to, minced garlic can be used, too.
1/2 tsp ginger powder –You can also use grated fresh ginger if you want to. But ginger powder is great.
1/2 tsp cornstarch –Arrowroot or even flour can also be used.
1 tbsp olive oil – Extra virgin olive oil is best.
2 salmon fillets – Make sure to use fresh, wild-caught salmon fillets for the dish to be tasty and healthy.
1 cup basmati rice – Nothing beats basmati rice here, but any kind will also work.
1.5 cups water
Salt
Cardamon – Use to flavor up the rice, so I strongly suggest you don’t omit them.
Vegetables and Sauce
1 carrot – Crunchy shredded carrots are best.
1 avocado – Ripe, cubed avocado to add some mushier texture and healthy fats.
1/2 red onion – It is best to use red onions for this bowl.
4 pickles – I cannot stress this enough. Pickles give that tangy and acidic touch that makes perfect sense with the rest of the ingredients.
2 tbsp Greek yogurt – Make sure to use full-fat yogurt for a rich and creamy sauce.
1 tbsp sriracha sauce – This recipe uses sriracha, but you can use another hot sauce or condiment.
Sesame seeds – As a garnish
Dill (optional) – Again, you can use dill for garnishing and for a fresh, herbal touch.
How to Make Salmon Bowl
Step 1. Grab a small bowl and mix all of the sauce ingredients – honey, soy sauce, water, cornstarch, ginger, and garlic powder.
Step 2. Add the olive oil to a frying pan and place over medium heat. Add the salmon, and pour the sauce over. Cook the fillets for about 3-4 minutes per side.
Step 3. Was the rice well, and add it to the pot. Add the water, cardamom, and salt, and place over medium heat. Cook the rice for 10 to 13 minutes, or as suggested on the package.
Step 4. Let the rice rest for a few minutes before fluffing it with a fork and adding it to your bowls.
Step 5. Add the chopped and shredded veggies to your rice bowls.
Step 6. Grab a small bowl and add the yogurt/sriracha sauce ingredients there.
Step 7. Make sure to whisk with a fork until the sauce is well combined.
Step 8. Place the cooked salmon fillets with rice and veggies on top of the bowl. Then, drizzle the spicy yogurt sauce over.
Other Vegetables You Can Use
As you can see, this recipe uses vegetables that are very different in taste and texture. And there is a good reason for that. You need to have a balance of flavors that will complement each other.
But that doesn’t mean that you are limited to these veggies.
Of course, sweetness, soft texture, a pungent kick, acidity, and overall harmony make this bowl even tastier.
But you can get all that with other great substitutes, too. Peppers, celery, capers, olives, cucumbers, and cherry tomatoes will be amazing add-ins here.
Storage Tips
Storing this bowl couldn’t be simpler, especially if you’re making it ahead of time. Just add it to an air-tight container and place it in the fridge.
The salmon and rice bowl will be good to enjoy for up to 2-3 days.
Watch How to Make
More Scrumptious Salmon Recipes
Salmon Sheet Pan Dinner with Veggies
Salmon Bowl
Ingredients
Salmon
- 1/8 cup soy sauce
- 2 tsp honey
- 2 tsp water
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp cornstarch
- 1 tbsp olive oil
- 2 salmon fillets
Rice
- 1 cup basmati rice
- 1.5 cups water
- Salt to taste
- Cardamon
Vegetables
- 1 carrot grated
- 1 medium avocado diced
- ½ red onion diced
- 4 small pickles sliced
Garnish
- 2 tbsp Greek yogurt
- 1 tbsp sriracha sauce
- sesame seeds
- dill chopped (optional)
Equipment
Instructions
Salmon
- In a small bowl mix soy sauce, honey, water, garlic powder, ginger powder and cornstarch.
- Heat up frying pan to medium high heat, add olive oil and salmon fillets. Pour in the sauce. Cook for 3-4 minutes on each side and take it off the stove.
Rice
- Wash the rice. Add rice, water, salt and cardamon to a saucepan. Bring to simmer and lower the heat. Cook for 10-13 minutes and let it rest.
Assemble the bowls
- Divide the rice into 2 bowls and vegetables on top. Place salmon fillets on top of each bowl, cover with leftover sauce form the pan and pour over the mixture of Greek yoghurt with sriracha sauce and sprinkle some sesame seeds.