Healthy Rice Bowl with Salmon
This healthy rice bowl with salmon is perfect for lunch or a quick weeknight dinner. It’s fresh, flavorful, and surprisingly satisfying—packed with protein, omega-3s, and all the good-for-you stuff. Basically, the easiest (and most delicious) way to get more fish into your week.
Servings: 2 bowls
Ingredients
- 12 oz boneless salmon fillet (skin on or off) I like using a fattier salmon cut, like Chinook, King, or Atlantic/Faroe Island.
- 1 cup cooked rice 1/2 cup of uncooked rice will make 1 cup of cooked rice. You could also use the microwaveable 90-second rice packets for convenience.
- 1 cup thinly sliced cucumber Preferably sliced with a mandolin on the thinnest setting
- 1/2 cup shredded carrot
- 2 TBSP rice vinegar, divided
- 3 tsp sesame oil, divided
- 3 TBSP low-sodium soy sauce I recommend Kikkoman
- 2 tsp grated ginger
- 1-2 garlic cloves, minced
- 1 thinly sliced scallion, for garnish
- Sesame seeds, for garnish.
Instructions
- Toss your sliced cucumbers into a small bowl with a tablespoon of rice vinegar, a teaspoon of sesame oil, and a pinch of sesame seeds. Give them a quick stir, then let them sit while you prepare the rest of the meal. Give them a stir here and there to help them pickle evenly.
- In a large bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 teaspoons grated ginger, and 1-2 minced garlic cloves.
- Gently pat the salmon dry with a paper towel, then cut it into 1-inch cubes. Place the salmon into the marinade and toss to coat. Set it aside.
- Make the rice according to the package instructions.
- To cook the salmon in the oven: preheat the oven to 375º F. Place the salmon cubes on a parchment-lined baking sheet, then bake for 8-10 minutes, or until they reach an internal temperature of 140º F (Use a meat thermometer to check).
- To cook the salmon in an air fryer: Transfer the salmon cubes into the air fryer basket, leaving a bit of space between each one. Set the air fryer to 375º F and cook for 7 minutes, or until the largest cube of salmon registers an internal temperature of 140º F.
- Let the cooked salmon sit for a few minutes before transferring it to the rice bowls.
- Scoop some rice into each bowl, pile on the quick-pickled cucumbers and shredded carrots, and top with the salmon. Finish with sliced scallions and your favorite sauce!
Notes
Let the salmon marinate at room temperature so that the salmon itself reaches room temperature. This allows for an even cook.
Nutrition
Serving: 1bowl | Calories: 514kcal | Carbohydrates: 38g | Protein: 41g | Fat: 22g | Fiber: 3g | Sugar: 8g
