Salmon Rice Bowls
hese salmon rice bowls combine flaky teriyaki-glazed salmon, fluffy rice, crisp veggies, and a bold sauce. A quick, easy, and nutritious meal perfect for busy weeknights or meal prep.
Ingredients
- Base Ingredients:
- 2 cups jasmine rice or substitute with brown rice, quinoa, or cauliflower rice
- 4 salmon fillets skinless, about 6 oz each
- 1 tbsp sesame seeds for garnish
- Vegetables & Add-Ins:
- 1 cucumber thinly sliced
- 1 avocado sliced
- 2 cups Asian cabbage slaw
- 2 green onions chopped
- Teriyaki-Style Salmon Glaze:
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp mirin
- 1 tbsp honey
- 1 tsp minced garlic
- 1 tsp grated ginger
- Spicy Mayo Drizzle:
- ½ cup mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice optional
- Other:
- 1 tbsp olive oil for cooking
- ½ tsp black pepper
Instructions
- Cook the Rice:
- Rinse the rice under cold water until clear.
- Cook according to package instructions. Fluff and keep warm.
- Prepare the Slaw & Veggies:
- In a bowl, mix cabbage with rice vinegar, sesame oil, and a pinch of salt.
- Slice cucumber, avocado, and chop green onions.
- Make the Teriyaki Glaze:
- In a bowl, whisk soy sauce, sesame oil, mirin, honey, garlic, and ginger.
- Marinate salmon fillets for 10-15 minutes.
- Cook the Salmon:
- Heat olive oil in a pan over medium-high heat.
- Sear salmon for 2-3 minutes per side until golden brown.
- Pour teriyaki glaze over salmon and cook for another minute.
- Assemble the Bowls:
- Divide cooked rice into bowls.
- Add salmon, slaw, cucumber, and avocado.
- Sprinkle sesame seeds and drizzle spicy mayo.
- Serve & Enjoy:
- Garnish with extra green onions or nori strips if desired.
Notes
- For a low-carb option, swap jasmine rice for cauliflower rice.
- For extra crunch, add shredded carrots or toasted nuts.
- Alternative protein options: Try shrimp, chicken, or tofu.
- Meal Prep: Store ingredients separately and assemble when ready.