Unlike Poke Bowls, a popular dish in Hawaiian cuisine, these Easy Salmon Rice Bowls are just a bit different.

This one consists of a base of rice and is topped with bite-sized cooked pieces of salmon, along with an array of vegetables, fruits, sauces, and seasonings.

TAP HERE FOR MORE RECIPES WITH SALMON & SEAFOOD 

The toppings can vary depending on personal preference, of course, but common ingredients include avocado, peppers, tomatoes, cucumber, and pineapple. I made mine just a bit different and it is an explosion of flavor.

I don’t think I ever made a rice bowl more delicious.

The salmon was marinated in a soy sauce-based mixture, which adds flavor and helps to tenderize the fish. In addition to spy sauce, I added garlic, chili pepper, onion powder, and black pepper, as well as a healthy squeeze of lemon juice.

I love poke bowl, but being far from the sea/ocean, and freshly caught source of fish I feel the safest to cook my salmon. 

Salmon rice bowls are not only delicious but also a healthy meal option, as they are packed with protein, omega-3 fatty acids, and various vitamins and minerals. 

That being said, try to get wild-caught. It is a bit more expensive but there is a huge difference in the taste and nutrition.

Anyway, these bowls are also easy to customize, making them a versatile option for any meal of the day.

Overall, salmon rice bowls are a flavorful and nutritious meal idea that can be enjoyed by anyone who loves seafood and high-quality ingredients.

Seafood recipes you might like:

Salmon and Vegetables Sheet Pan Dinner

Classic Beer Battered Fried Fish

Easy Shrimp and Grits

If you decide to make these Easy Salmon Rice Bowls please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

Yield: 4 SERVINGS

Salmon Rice Bowl

Print

Easy and Simple meal idea. It is fulfilling and satisfying too.

Ingredients

• 1 lb wild-caught salmon
• 2 tablespoon olive oil

Salmon Marinade:

• 1/4 cup lite soy sauce
• 3 garlic cloves, minced
• 1 teaspoon onion powder
• 1/4 teaspoon chili pepper
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 tablespoon olive oil

Salad:

• 1/2 medium size onion, chopped
• 10 cheery tomatoes, quartered; or 2 tomatoes, diced
• 1/2 English cucumber, diced
• 1 green bell pepper, diced
• 1 tablespoon lemon juice
• 1/4 teaspoon sea salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons parsley, finely chipped

White Rice:

• 2 cups cooked rice
• 1 tablespoon olive oil
• 1/2 teaspoon lemon juice
• 1/4 cup parsley, finely chopped
• 1 tablespoon toasted sesame seeds

Additional Toppings:

• 1 avocado, sliced
• 1 can of organic black beans
• 1 can of organic yellow corn
• Toasted Sesame Seeds
• Drizzle of olive oil (optional)

Instructions

Salmon Prep:

1. Cut salmon into bite-size pieces. I like keeping the skin on but if you dislike it, just remove the skin before cutting into it.
2. Mix marinate together then pour over the salmon.
3. Coat salmon well and cover, and then refrigerate for 30 minutes.
4. Meanwhile, make a salad and rice.
   

How to make the rice:

1. Wash white rice 2 to 3 times, then soak it in cold water for 15 minutes.
2. Remove the water, then add a good pinch of salt to the rice, then cover it with cold water; Water should be approximately 3/4 inch (1.9 cm) above the rice.
3. Let the water boil at a high temp, then turn the temperature down to simmer for 13 to 15 minutes, covered; this will also depend on the size and freshness of your rice.
4. When rice is cooked, uncover and mix it. Add any other seasoning.
5. In this case, I added oil, chopped parsley, and a bit of lemon juice but you can also use lime instead if you have it.

Salad:

1. Combine everything together.
2. Add to a glass container, preferably with a fitted lid, and keep refrigerated until ready to use.

How to cook salmon in the pan:

1. Warm a large skillet with oil over medium-low heat. Place the salmon, skin-side up in the pan.
2. Cook until golden brown on 1 side, about 4 minutes.
3. Turn the fish over, and cook until it feels firm to the touch and the skin is crisp if desired, about approx 3 more minutes.
4. Take it out of the skillet and set it aside.

Rice Bowl Assembly:

1. Add 1/2 cup of rice to the bowl.
2. Then top each bowl with 1/4 of avocado, black beans, corn, salad mixture, and salmon.

Notes

You can do this with chicken as well. The time of cooking will be different.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 791Total Fat: 44gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 71mgSodium: 1110mgCarbohydrates: 64gNet Carbohydrates: 50gFiber: 14gSugar: 14gProtein: 39g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Salmon and Vegetables Sheet Pan Dinner is the best. Not only that you can mix and match vegetables, but it is all year round kind of meal. Don’t you agree?

One of our favorite fish is salmon. We just love salmon made any way possible; smoked, grilled, poached, baked. It is amazing in baked dishes or sandwiches.

What is your favorite fish?

On the other hand, sheet pan dinner is just phenomenal. You can add chicken, sausage, beef, pork or any other fish. Also, it is fantastic to clean your fridge day when you do not have so much food, but it has to be used.

CHECK OUT MORE FISH RECIPES

I have made this dish many times and the best way to not overcook fish was to actually wrap it in foil. If you hate relationship with Alum foil then just use parchment paper.

I cooked it at the same temperature and pulled salmon 10 minutes earlier so it ended up cooking in the foil before serving. It was absolutely divine!

Yes, you can absolutely bake fish on top of your veggies but I found this way tastier.

The whole point of my blog is to inspire you to get back to cooking your own meals, so you can use whatever protein or vegetables you wish to use or whatever is in season.

However, ever since Sitka Salmon Shares announced on their website that we are going to have Salmon in the next shipment I could not wait. I love all their fish.

If you ever tasted then you must agree with me, but since salmon is family favorite we were eagerly anticipating our subscription box to come.

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your fantastic doorstep but read more about Sitka Salmon Shares below.

SITKA SALMON SHARES IS:

Wild: Wild-caught from the pristine waters of Southeast Alaska.

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

I hope you try my Salmon and Vegetables Sheet Pan Dinner. If you make this one or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!

Yield: 4 Servings

Salmon and Vegetables Sheet Pan Dinner

Print

Easy, Delicious and a perfect family dinner.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 1- 1 1/2 pound Salmon Fillet, defrosted (Wild Alaskan)
• Kosher Salt a good pinch or two, rub on the salmon
• 1-2 teaspoon ground black Pepper
• Lemon slices from 1 lemon
• 1 teasoon dried Oregano
• 5 tablespooms of Garlic-Herb Butter (if available)

Vegetables

• 1 pound New Potatoes, I used red
• 1/2 pound Green Beans
• 1/2 pound Baby Carrots
• 1 pound Broccoli, I used frozen florets 
• Olive Oil
• Salt and Black Pepper, to taste
• 4-5 Garlic cloves
• 1 teaspoon dried Parsley
• 1 teaspoon dried Oregano

Instructions

1. Preheat over to 375F

SALMON:

1. Defrost salmon, and take it out of the pack. Take a large heavy-duty aluminum foil or parchment paper and then, season salmon with salt, pepper, herbs. Rub on both sides well, then place the sliced lemon on each slice of salmon and a tablespoon of butter. Wrap nicely and prep vegetables.
2. Place Salmon to bake at the same time you will bake vegetables.
3. Make sure to take it out after 25 minutes. That way salmon will not overcook. It will continue cooking in the foil until it is ready to be served. So do not open it until you are ready to eat or until vegetables are ready.

SHEET PAN VEGETABLES:

1. Wash Potatoes and either cut them in half or the quarters.
2. Season each vegetable with salt, pepper, and herbs, then place each vegetable next to each other but do not overcrowd the sheet pan. Make sure it is somewhat in one layer.
3. Drizzle with olive oil and bake for 40 minutes in 375F preheated oven.
4. If the potatoes need a bit more time to cook, then remove all the other vegetables and allow potatoes to cook additional 2-3 minutes under the broiler (medium temp).

Notes

You may use any vegetables that you have or are in season; Cauliflower, asparagus, peppers, cherry tomatoes, etc. Possibilities are endless

You may cook vegetables in the air fryer, but potatoes might take a bit more time to crisp up.

If you do not have garlic and herbs butter available, then just add a pinch more salt, add more dried parsley and a teaspoon or two of garlic powder, that's it!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest