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

Ingredient Substitutions

• Instead of White Rice: Quinoa, Brown Rice
• Instead of Rice Vinegar: Apple Cider Vinegar
• Instead of Brown Sugar: White Sugar, Honey
• Instead of Salmon Fillets: Cod, Tilapia
• Instead of Vegetable Oil: Canola Oil, Grapeseed Oil
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Honey: Maple Syrup
• Instead of Sesame Oil: Peanut Oil
• Instead of Fresh Ginger: Ground Ginger (less aromatic)
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Sriracha: Chili garlic sauce
• Instead of Avocado: Mango slices
• Instead of English Cucumber: English cucumber, Japanese cucumber
• Instead of Edamame (shelled): Green peas
• Instead of Green Onion: Chives

Equipment Needed

• Rice Cooker
• Small Bowl
• Skillet
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Spatula or Tongs
• Serving Bowls

Critical Steps — Do Not Skip

• Cook Rice – ensure rice is fluffy and not over‑cooked
• Sear Salmon – avoid overcrowding the pan and flip gently to keep cubes intact
• Toss Salmon in Sauce – glaze quickly to prevent salmon from becoming dry

Chef Tips from the Video

• Use high‑quality, wild‑caught salmon for richer flavor.
• Toast the sesame seeds briefly in a dry pan to enhance nuttiness before sprinkling.
• Add a squeeze of fresh lime juice over the assembled bowl for brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 2 days.

Freezer: Raw salmon can be frozen for up to 1 month; cooked salmon and rice freeze well for 2‑3 months.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a few hours ahead and refrigerate; reheat briefly before assembling.
• Teriyaki sauce can be prepared up to 24 hours in advance and kept refrigerated.
• Raw salmon cubes can be kept chilled for up to 30 minutes before cooking.

Frequently Asked Questions