Recipes|Featured Main
Easy Salmon Rice Bowls
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT35M15 Minutes
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Yield:4 Servings
Ingredients
- 1 cup jasmine rice (white or brown)
- 1-1 ½ pounds salmon (baked, grilled, or poached)
- 1 avocado, sliced or diced
- Quick-Pickled Cucumbers:
- 1 English cucumber or 4 Persian cucumbers, thinly sliced
- ⅓ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- Spicy Mayo:
- ⅓ cup mayonnaise
- 1–2 tablespoons sriracha, to taste
- 236.59ml jasmine rice (white or brown)
- 1-1 ½ pounds salmon (baked, grilled, or poached)
- 1 avocado, sliced or diced
- Quick-Pickled Cucumbers:
- 1 English cucumber or 4 Persian cucumbers, thinly sliced
- 78.86ml rice vinegar
- 12.78g sugar
- 2.13g kosher salt
- Spicy Mayo:
- 78.86ml mayonnaise
- 1–2 tablespoons sriracha, to taste
Skip the takeout and build your own salmon rice bowls at home. Fresh, flavorful, and endlessly customizable, it's a meal you'll want on repeat.
Preparation
STEP 1
Cook rice according to package directions.
STEP 2
While the rice cooks, prepare the quick-pickled cucumbers. In a medium bowl, toss cucumber slices with rice vinegar, sugar, and salt. Let stand at room temperature for at least 15 minutes, stirring occasionally, until lightly pickled.
STEP 3
Prepare salmon using your preferred method.
STEP 4
In a small bowl, stir together mayonnaise and sriracha until smooth. Set aside.
STEP 5
Divide rice among serving bowls. Top with salmon flaked into large bite-sized pieces, avocado, and pickled cucumbers. Drizzle with spicy mayo and serve immediately.
Options
Optional Toppings: Sliced green onions, toasted sesame seeds, furikake, shredded carrots, edamame, sliced radishes, micro greens, seaweed salad, roasted sweet potatoes, and a drizzle of soy sauce or tamari.