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Healthy High Protein Salmon Rice Bowls - Fresh, Filling, and Easy

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12–16 oz salmon fillet (skin on or off), cut into 2–3 portions
  • 2 cups cooked rice (white jasmine, basmati, or brown rice)
  • 1 cup shelled edamame (thawed if frozen)
  • 1 medium cucumber, diced
  • 1 large carrot, shredded or ribboned
  • 2 green onions, thinly sliced
  • 1 avocado, sliced (optional)
  • 1 tablespoon sesame seeds (mixed or toasted)
  • Lime or lemon wedges, for serving
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha or chili-garlic sauce (optional)
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger (or 1/4 teaspoon ground)
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek yogurt (2% or nonfat)
  • 1 tablespoon mayonnaise or olive oil (optional for richness)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon rice vinegar or lime juice
  • 1 teaspoon sriracha (adjust to taste)
  • 1 teaspoon honey

Method
 

  1. Cook the rice: Prepare your rice according to package directions. Fluff and keep warm. Leftover rice works great—reheat with a splash of water to soften.
  2. Mix the marinade: In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, sriracha, garlic, ginger, and pepper.
  3. Marinate the salmon: Pat salmon dry and place in a shallow dish. Pour the marinade over and let sit 10–15 minutes while you prep the veggies.
  4. Prep the toppings: Dice cucumber, shred carrot, slice green onions, and thaw edamame. Slice the avocado last so it stays fresh.
  5. Make the yogurt sauce: Stir together Greek yogurt, mayo or oil (if using), soy sauce, vinegar or lime, sriracha, and honey until smooth. Adjust salt and heat to taste.
  6. Cook the salmon (choose your method): Pan-sear: Heat a nonstick skillet over medium-high with a little oil. Place salmon skin-side down if it has skin. Cook 3–4 minutes, flip, and cook another 2–3 minutes until just opaque and flaky.