Salmon Rice Bowl Recipe

Why We Love This Salmon Rice Bowl Recipe!

This vibrant bowl covers all the bases with protein, fiber, healthy fats, and antioxidants to boot! Served with a 5-ingredient sauce, it’s perfect for lunch or dinner. Salmon is the star of this tropical Asian inspired rice bowl, getting pan-seared until golden brown before simmering in a sauce made from soy sauce, lime juice, nutty sesame oil, honey, and a little bit of cornstarch to thicken.

What Kind of Salmon Should I Use?

Our Sizzlefish wild Alaska king salmon, also known as chinook salmon, has the highest levels of omega-3 fatty acids compared to other Alaskan species. Omega-3 fatty acids help support the cardiovascular system by reducing inflammation. It is sold in 4- and 6-ounce portions. Our Atlantic salmon can also be used in this recipe.

What Ingredients Will I Need?

Toppings for this rice bowl contain an array of macronutrients and antioxidants to help support healthy digestion, muscle growth, and the immune system. 

Mango adds tropical, juicy flavor and fiber that supports a healthy digestive system. Mangoes are a great source of vitamin C. Pineapple is a great substitute in a pinch.

Avocado is full fats that supports heart and brain function as well as fiber. They are also rich in potassium. 

Edamame is a plant-based protein that contains all 9 essential amino acids. This soybean is full of folate and magnesium. 

Cilantro is great for detoxifying the body from heavy metals and protects from oxidative stress. Thai basil can also be used in place of or in addition to cilantro. 

Red onions are high in quercetin, an antioxidant that helps protect the body against disease. Pickling the red onions gives them a tangy flavor that adds complexity to the bowl. 

We used white rice for this recipe, but brown rice, cauliflower rice, or even quinoa can be used.