What Ingredients are in a Salmon Rice Bowl?
Packed with protein and flavor, this bowl makes the perfect lunch or dinner. Check out the recipe card at the bottom of the post for all of the exact measurements.
Salmon: Fresh salmon is best! 4 ounces of a fresh salmon filet per person. Salt & Pepper: To season the salmon before cooking. Onion Powder: Helps flavor the salmon! Rice: Any rice works! White rice, brown rice, sushi rice, jasmine rice, basmati rice, and even quinoa would work. Avocado: Nothing beats a fresh avocado to complement the Asian flavors of a meal! Carrots: Shredded carrots are perfect for a bowl, and you find them pre-shredded at the grocery store. Cucumbers: I love mini cucumbers in this recipe because they are perfectly bite-sized for a bowl. Edamame: I love the added flavor and texture of edamame! It’s also a healthy addition of fiber and protein. Soy Sauce: Adds some salt and brings all the flavors together. Tamari or coconut aminos also work. Mayonnaise: The base for your sriracha spicy sauce. Sriacha Sauce: The spice to your sauce that gives the whole bowl a delicious kick! Try making it at home with my sriracha sauce recipe! Sesame Seeds: Garnish with sesame seeds if you like!
How To Make a Salmon Rice Bowl
Whether it’s leftover salmon or a quick 6 minutes in the air fryer, this salmon rice bowl can be assembled and ready to serve in minutes. You will love how easy and delicious this meal can be, so keep on reading for my instructions.
Salmon
Tilapia Chicken Shrimp Cauliflower Rice Quinoa Mango Pineapple Cabbage Broccoli Brussel Sprouts
In the Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To Reheat: Reheat the rice and salmon in the microwave for about 60 seconds or until warmed through. Then, assemble the fresh veggies on top, drizzle with sauce, and enjoy!
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