Healthy Salmon Rice Bowl Recipe
Rated 4.8 stars by 25 users
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 and a great source of vitamin-C. Pineapple is a great substitute in a pinch. Avocado is full fats that support 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.
1 portion Sizzlefish Salmon
Salt and Pepper
3/4 cup cooked white rice
1/2 cup shelled thawed edamame
1/4 a medium avocado, sliced
1/4 cup pickled red onion
1/3 cup chopped mango
2 tbsp cilantro
1 tsp sesame seeds
1/4 cup less sodium soy sauce
2 tbsp honey
1 tbsp toasted sesame oil
1 tbsp lime juice
1/2 tsp cornstarch
Blot salmon dry with paper towel and season with salt and pepper.
Lightly grease a medium pan with cooking oil and heat over medium heat for 2 minutes. Sear salmon on all 4 sides for 2 minutes each.
While salmon cooks, stir together ingredients for sauce.
Reduce heat to low and pour sauce over salmon. Simmer for 1-2 minutes, until sauce has thickened.
Add rice to a bowl and arrange toppings. Top with salmon and drizzle with sauce from pan. Finish with sesame seeds. Enjoy warm.
More great toppings to add to your rice bowl include: Stir fried broccoli, Shredded cabbage, Bell peppers, Cucumber, and a Fried Egg.
- Serving Size
- 1 cup cooked
- per serving
- 53 grams
- 16 grams
- 35 grams
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