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A colorful salmon rice bowl topped with fresh vegetables and sesame seeds.

Salmon Rice Bowls

Quick, healthy, and delicious Salmon Rice Bowls featuring flaky salmon, creamy avocado, and crisp cucumbers.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice Follow package instructions for cooking.
  • 1 pound salmon fillets Season before cooking.
  • 2 tablespoons soy sauce Adjust based on taste.
  • 1 tablespoon sesame oil For cooking the salmon.
  • 1 cup cucumber, sliced For garnish.
  • 1 piece avocado, sliced For garnish.
  • 1/4 cup green onions, chopped For garnish.
  • 1 tablespoon sesame seeds Optional, can be toasted for extra flavor.
  • Salt and pepper, to taste For seasoning the salmon.

Method
 

Preparation
  1. Cook the rice according to package instructions and set aside.
  2. Season the salmon fillets with salt, pepper, and soy sauce.
Cooking
  1. Heat sesame oil in a skillet over medium heat and cook the salmon for about 4-5 minutes on each side or until cooked through.
  2. Flake the salmon into bite-sized pieces.
Assembly
  1. In bowls, add a portion of cooked rice.
  2. Flake the cooked salmon on top.
  3. Add cucumber slices and avocado on the side.
  4. Garnish with green onions and sesame seeds.
  5. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days or in the freezer for up to one month. Reheat in the microwave before serving. For a soy-free option, use tamari sauce instead of soy sauce, and consider quinoa as a substitute for rice.