Super Easy Salmon Rice Bowl Recipe! Healthy Dinner Idea

Ingredients

• 1/2 cup Mayonnaise (regular or light)
• 1 tsp Sesame Oil (toasted, for flavor)
• 1 tbsp Sriracha or Sambal Oelek (adjust heat to taste)
• 1 tsp Granulated Sugar (balances acidity)
• 1 tsp Lemon Juice (freshly squeezed)
• 1 lb Salmon Fillet (skin removed, wild Alaskan or farmed Atlantic)
• 1 tsp Salt (for seasoning salmon and rice)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Paprika (optional for color)
• 1 tbsp Olive Oil (for searing salmon)
• 1 tbsp Unsalted Butter (cut into cubes)
• 1 tbsp Honey (prefer raw)
• 2 tbsp Fresh Parsley (chopped)
• 1 cup Jasmine Rice (rinsed well)
• 1 tbsp Coconut Oil (for sautéing garlic)
• 2 cloves Garlic (minced)
• 1 cup Coconut Milk (full‑fat for richness)
• 1 cup Water
• 1 tsp Sugar (adds subtle sweetness to rice)

Instructions

1. Make Sweet‑Spicy Mayo

   In a mixing bowl combine mayonnaise, sesame oil, sriracha (or sambal), sugar, and lemon juice. Whisk until smooth and set aside in an airtight container.

   Time: PT5M

2. Prepare the Salmon

   Place the salmon fillet skin‑side down. Using a very sharp knife, make a shallow cut just under the flesh, grip the skin and pull it off. Cube the flesh into bite‑size pieces and season with salt, black pepper, and paprika. Let it rest while you cook the rice.

   Time: PT5M

3. Rinse Jasmine Rice

   Place the jasmine rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

4. Cook Coconut Rice

   Heat a saucepan over medium heat. Add coconut oil and minced garlic; sauté for about 1 minute until fragrant. Add water, coconut milk, salt, and sugar; stir and bring to a boil. Add the rinsed rice, stir once, return to a boil, then cover and reduce to a simmer for 15 minutes. Turn off the heat and let the rice steam, still covered, for 10 minutes. Fluff with a fork.

   Time: PT21M

   Temperature: Medium

5. Sear and Glaze Salmon

   Heat a large skillet over medium‑high heat. Add olive oil and swirl to coat. When the oil shimmers, add the seasoned salmon cubes. Sear, turning with tongs, until golden brown on all sides, about 5‑7 minutes. Reduce heat to low, add butter, honey, and chopped parsley; toss until the butter melts and coats the salmon.

   Time: PT8M

   Temperature: Medium‑High

6. Assemble the Bowls

   Divide the coconut rice between two bowls. Top with the honey‑butter salmon cubes and drizzle generously with the sweet‑spicy mayo. Garnish with extra parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

65g

Fat

22g

Fiber

2g