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

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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

Baked Zucchini and beef boats are oldie but goodie recipe. We can stuff zucchini with so many different ingredients, from chickens to veggie versions but we always come back to beef.

My family really loves these, except for the youngest one because he is not keen on zucchini so I don’t even try to offer him to eat it. On the other hand my husband and I love them!

What can you use to stuff these:

• Tuna and create low carb tuna melt.
• Ground chicken instead of beef, or leftover rotisserie chicken but remove skin and chop it in a small pieces.
• Vegetarian version; Combine peppers and mushrooms with seasoning and voila, you got yourself veggie zucchini boats.
• Pizza lovers combo; we love adding salami and olives and creating pizza flavored boats.

You can use any kind of cheese but I love using shredded cheddar or mozzarella, and sometimes mixture of both.

TAP HERE FOR MORE DINNER RECIPE IDEAS

Overall this is really easy and tasty recipe. You can serve it with some sour cream and salad on the side. Maybe you can serve it with some rice or roasted potatoes.

Whatever you serve it with I know you will love it especially if you love ground beef and zucchini.

Now you tell me what would you stuff these zucchinis with? I hope you try this one real soon.

if you decide to make these tasty and rather easy Baked Zucchini and Beef Boats do not forget to tag me on social media.

You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

OTHER BEEF RECIPES YOU MIGHT LIKE:

Greek Style Beef Skewers

Classic Patty Melt Sandwich

Potato and Beef Everything Bagel Croquettes

Beef and Sauce Stuffed Spaghetti Squash Boats

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NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. 

Yield: 4

Baked Zucchini and Beef Boats

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Baked Zucchini and Beef Boats are amazing and tasty, and super easy to make. I love stuffing these boats with all kinds of ingredients but my family favorite is ground beef.

Prep Time 10 minutes

Bake Time 25 minutes

Additional Time 15 minutes

Total Time 10 minutes

Ingredients

• 4 medium Zucchini
• 1 tablespoon olive oil
• 1 lb. ground beef
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1 teaspoon onion, powder
• 1 teaspoon of sea-salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup Cheddar Cheese (optional)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. To prepare zucchini, you should dry them with a paper towel before being placed on a cutting board and cutting each zucchini lengthwise with a sharp knife. Remove the seeds from the zucchini before cutting them into quarters. Scoop out the seeds with a spoon.
3. Place zucchini on a tray and lightly season each half with salt and pepper, and add a drizzle of olive oil. Place it in the oven and bake for 15 minutes or so, or until they are tender, but still hold their shape.
4. Meanwhile, sauté ground beef on a generous drizzle of olive oil with salt, pepper, garlic and onion powder, as well as dried herbs. Always add less salt just to make sure, you can always add a bit more later after the meat is cooked. Remove any extra fat from the meat, then two large eggs to the meat mixture. Allow meat to slightly cool down before adding mixed eggs so they don't turn into scrambled eggs but rather act as a binding ingredient.
5. Carefully remove zucchini from the oven and stuff equal portions of the mixture into the zucchini boats. Top each with shredded cheese.
6. Bake between 25 and 30 minutes, until well heated and the cheese starts to bubble.

Notes

You can use ground chicken or perhaps leftover rotisserie chicken.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 472Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 209mgSodium: 774mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 4gProtein: 40g

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

Hamilton Beach has sponsored this post. All opinions, content, and images are mines.

My family loves homemade chicken nuggets, and when I served these, they never looked back.

Not only are these Homemade Chicken Nuggets easy, but you guys are going to make these over and over again. 

I partnered with The Hamilton Beach 8-Cup Stack & Snap Food Processor to share my recipe and how I used this fantastic and must-have kitchen gadget.

The Hamilton Beach 8-Cup Stack & Snap Food Processor is the most versatile and convenient product that simply does not disappoint.

Not only does this processor slice and shred food with complete and utter ease making homemade treats amenable, but the assembly procedure is also even swifter, making it an essential tool to have in your kitchen.

This food processor contains two blades, an S-blade to chop and purée with proficiency, and a dough blade to knead dough effectively.

Different pulse settings and speeds allow for a surplus of foods to be able to be processed, making this product worth your while.

Additionally, the product includes a built-in seal, with attachments that make it nearly impossible for messes to occur.

As well as a bowl scraper that removes the need for extra unnecessary kitchen utensils, keeping your area clean and tidy, and maintaining your workspace suitably. 

The Hamilton Beach 8-Cup Stack & Snap Food Processor is perfect to use at any time of the day because of its quiet motor that eliminates jarring noises and a stack and snaps foundation that makes it accessible for absolutely anyone to use.

TAP HERE FOR MORE CHICKEN RECIPES

Personally, I have utilized this product in numerous amounts of ways for my blog. Specifically, The Hamilton Beach 8-Cup Stack & Snap Food Processor aided me immensely when creating my homemade chicken nuggets.

To no surprise, the process was so quick and simple. It allowed for nothing but a scrumptious dinner to end up on my family’s plates. The product includes removable assets that are all dishwasher safe which ensures utmost protection and complete sanitization making reusing it a breeze.

So, the different attachments allow for storage to be nothing but practical, with the food processor coming with a case that makes this convenience even more possible.

The Hamilton Beach 8-Cup Stack & Snap Food Processor is completely BPA-free in food zones and is a product that is an absolute must in every household.

Yield: 4

Homemade Chicken Nuggets

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Prep Time 5 minutes

Cook Time 15 minutes

Additional Time to Chill 30 minutes

Total Time 50 minutes

Ingredients

• 1 lb. 10 oz 750g Chicken Breast
• 1 tablespoon Olive Oil + for hands
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon celery powder
• 1/4 teaspoon dried rosemary
• 2-3 tablespoons of pickle juice
• 1 large eggs
• 2 tablespoons all-purpose flour or cornstarch
• 1 1/2 cups breadcrumbs
• 1/4-1/2 cup Oil for frying

Instructions

1. Cut off all the fat of the chicken breast. I used one large chicken breast.
2. Slice chicken in cubes and place in the Hamilton Beach 8-Cup Stack & Snap Food Processor.
3. Add olive oil, salt, black pepper, garlic, onion powder, sweet paprika, celery powder, and pickle juice.
4. A process on low, pulsing for a couple of minutes, then use the scraping tool to scrape sides, then process for a few more minutes until the meat is thoroughly minced.
5. Add one egg and flour or cornstarch. Mix well!
6. Oil your hands well, and take about a tablespoon or so of the chicken mixture and make chicken nuggets. You can make as little or as large as you wish. We like ours at 1 1/2-2 oz.
7. Coat each chicken nugget well with breadcrumbs.
8. After you have finished this step, refrigerate for at least 30 minutes but preferably an hour. It can also be in a well-sealed dish overnight.

Frying:

1. Heat oil temperature until it reaches 325°F.
2. Turn heat to medium and fry 4-5 chicken nuggets at the same time. Do not overcrowd the pan—Cook for about 2 minutes on each side. Chicken is safe to eat when the internal temperature reaches 165°F. I like turning mine a few more times until it gets a beautiful golden color.
3. Take it out on the kitchen paper towels so the access oil can be absorbed.

Enjoy!

Notes

• Never use oils with a low smoke point when you are frying,
  meaning EVOO smoke point of 325°F, coconut oil 350º, and unrefined oils are not
  fitting for frying whatsoever.

• Yes, this could be baked or air-fried.
• You can use any seasoning and herbs you like.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 1605Total Fat: 62gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 421mgSodium: 3927mgCarbohydrates: 137gNet Carbohydrates: 132gFiber: 5gSugar: 6gProtein: 118g

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