Easy Salmon Rice Bowls
Try this easy salmon rice bowl recipe with a savory honey soy marinade, fresh veggies, and simple ingredients for a delicious meal!
Servings: 4 bowls
Calories: 327kcal
Ingredients
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce, plus extra for serving
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 16 ounces skinless salmon filet cut into bite size pieces
- 2 cups cooked white rice
- 1 small cucumber thinly sliced
- 1 medium carrot julienned
- 1 teaspoon sesame seeds for garnish
- 1 green onion, chopped for garnish
Instructions
- In a small bowl, mix miso paste, soy sauce, honey, rice vinegar, and sesame oil.
- Cut the salmon into bite size pieces. Brush the marinade over the salmon and let them sit for 15 minutes.
- Heat a non-stick pan over medium heat. Cook the salmon for about 2-3 minutes per side until golden and cooked through.
- Divide the cooked rice into four bowls. Place an equal amount of salmon pieces on top of the rice in each bowl. Arrange cucumber and carrot around the salmon. Sprinkle sesame seeds and chopped green onions over the top. Serve with extra soy sauce or other sauce/ dressing if desired.
Notes
Do not overcook the salmon to keep it tender and juicy.
- Storage: Keep leftover salmon in an airtight container in the fridge for up to 2 days.
- Reheating: Warm in a skillet over low heat or microwave for 30-40 seconds.
Nutrition
Calories: 327kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 632mg | Potassium: 775mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2684IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg