Easy And Healthy Salmon Rice Bowl You Need To Try

Ingredients

• 1 cup White Rice (uncooked; can substitute quinoa or brown rice)
• 2 tablespoons Rice Vinegar (for seasoning the rice)
• 1 teaspoon Brown Sugar (adds subtle sweetness)
• 0.5 teaspoon Salt (adjust to taste)
• 2 pieces Salmon Fillets (about 6 oz each, skin removed if desired, cut into 1‑inch cubes)
• 1 tablespoon Vegetable Oil (for skillet; can use canola or grapeseed oil)
• 2 teaspoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Honey (adds sweetness; can substitute maple syrup)
• 2 tablespoons Sesame Oil (toasted sesame oil for flavor)
• 0.5 teaspoon Fresh Ginger (grated)
• 0.5 teaspoon Garlic (minced)
• 1 tablespoon Sriracha (optional for heat; omit if you prefer milder)
• 1 whole Avocado (use half per bowl, keep skin on until serving)
• 0.5 whole English Cucumber (sliced thin)
• 1 cup Edamame (shelled) (thawed if frozen)
• 2 stalks Green Onion (sliced thin)
• 1 teaspoon Toasted Sesame Seeds (optional garnish)
• 1 teaspoon Everything Bagel Seasoning (optional garnish)

Instructions

1. Cook Rice

   Rinse 1 cup white rice until water runs clear, add to the rice cooker with the appropriate amount of water (about 1 ¼ cups) and start the cooker. Let it finish cooking while you prepare the other components.

   Time: PT15M

2. Season Rice

   In a small bowl whisk together 2 Tbsp rice vinegar, 1 tsp brown sugar and ½ tsp salt until fully dissolved. Transfer the hot cooked rice to a large bowl and drizzle the vinegar mixture over it, then fluff with a fork.

   Time: PT2M

3. Prep Vegetables

   Slice half of an English cucumber into thin half‑moons, halve an avocado and slice the flesh, slice 2 green onion stalks thinly, and thaw 1 cup edamame if frozen.

   Time: PT5M

4. Cube Salmon

   Pat the salmon fillets dry, remove the skin if you prefer, and cut each fillet into 1‑inch cubes.

   Time: PT3M

5. Sear Salmon

   Heat a skillet over medium heat, add 1 Tbsp oil, then spread the salmon cubes in a single layer, spacing them to avoid crowding. Sprinkle with a pinch of salt and cook about 3 minutes per side until browned but not fully cooked through.

   Time: PT6M

   Temperature: Medium

6. Prepare Teriyaki Sauce

   In another small bowl combine 2 tsp soy sauce, 1 Tbsp honey, 2 Tbsp sesame oil, ½ tsp grated ginger, ½ tsp minced garlic and 1 Tbsp sriracha (optional). Stir until smooth.

   Time: PT2M

7. Toss Salmon in Sauce

   When the salmon is browned, pour the teriyaki sauce over the cubes, toss quickly to coat, and cook an additional 1‑2 minutes until the sauce thickens and glazes the salmon.

   Time: PT2M

   Temperature: Medium

8. Assemble Bowls

   Divide the seasoned rice between two serving bowls. Top each with equal portions of the glazed salmon, avocado, cucumber, edamame and green onion. Sprinkle with toasted sesame seeds or everything bagel seasoning if desired.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

6 g