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?

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If you love salmon than you will love this tasty and quite easy Salmon Wellington aka salmon fillet wrapped with puff pastry.

I think this is the fanciest dish that I made in a long time, but it is ridiculously simple. Well, I could not believe why was I scared to make it before.

Anyhow, I had so much fish in my freezer and decided to give it a go. The first time when I made it for my family and me, it was so good. The second time even better.

Tap here for more amazing salmon recipes

Now, I must make it every few weeks. It is just such a delicious and satisfying way to prep fish. In addition, my family simply loves it.

My husband actually asks for it all the time so when I want to make a romantic dinner for just two of us, this meal is certainly it.

I imagine that you could use another type of fish. I did not try it, but I do not see the reason why not.

Also, I don’t think chicken or pork would work unless you pre-cook it.

I think the pastry would be too soggy but then again I have not tried it, however, I suspect precooking would help tremendously.

Anyhow, I am not Godan Ramsey, of course, but I believe my Salmon Wellington is kick-ass good. It is flavorful, easy and delicious.

You may serve it with maybe my comforting potato salad, or refreshing Cucumber Radish Salad.

Either way, I really do hope you guys make it and like it as much as we did.

That being said, I will update pictures soon because I didn’t like these as much… but, you guys kept asking for the recipe ever since I posted on Instagram. So, here it is.

If you get inspired by this recipe for Salmon Wellington, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance. Happy Cooking, friends!

Yield: Serves 2-3

Salmon Wellington

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Festive and fancy looking Salmon Wellington is always hit on the table especially if you are salmon lover.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 tablespoons butter
• 2 cloves garlic, chopped
• 5 oz fresh spinach, or defrosted frozen spinach
• 1 teaspoon onion powder
• 1 teaspoon salt, for spinach
• 1 teaspoon pepper, for spinach
• 2 oz heavy whipped cream
• 1/4 block cream cheese
• Handful shredded parmesan cheese, about 1/4-1/2 cup
• 2 tablespoons fresh dill, chopped
• 1 sheet puff pastry, softened to room temperature
• 1 salmon fillet, defrosted if frozen and skin removed
• 1 teaspoon salt, for salmon
• 1 teaspoon pepper, for salmon
• 1 tablespoon lemon juice
• 1 egg, beaten for pastry

Instructions

1. Preheat oven to 400°F (200°C).
2. In a pan over medium heat, melt butter. Add the garlic and cook for a few seconds at medium-high heat then add the spinach, onion powder, salt, and pepper, cooking until spinach is creamy and looks done.
3. Pour in heavy whipped cream, cream cheese, parmesan cheese, and dill, stirring until the mixture is evenly combined. Remove from heat and set aside.
4. Defrost salmon fillet if frozen and remove the skin if your fillet got skin. Season salmon with salt and pepper on both sides and 1 tablespoon of lemon juice. Also, if there are any bones, please remove pin bones from a Salmon fillet. Lay the fillet flat on a work surface and run your fingers down its length. When you locate a bone, take the end of the bone with fish tweezers and steadily on the bone, wiggling it gently until it pulls free. Repeat until bine free.
5. On a cutting board, smooth out the sheet of puff pastry. You may use a rolling pin to stretch it a bit.
   Add a few tablespoons of spinach mixture in the middle of the pastry, lengthwise where the salmon ging to lay.
6. Place the salmon in the middle of the pastry and on top of the creamy spinach bed.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the long sides and then the shorter ends. You may trim any excess pastry from the ends, then fold the ends on top or just tuck in the side under the pastry log.
9. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper or use non-stick baking tin.
10. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Bake about 25 minutes, or until pastry is nicely golden brown.

Notes

You may use other fish if you prefer but the time would depend on the thickness and type of fish. Expermiting is always great!

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Simple Halibut Burger Recipe is a must-try. I believe that this is one of the best burgers I have ever made. It is so juicy, tasty and just enchanting.

My kids had these as a traditional burger in a bun, with pickles, tomato, and condiments.

However, my husband and I loved it in my amazing side dish, Yellow Rice with Peppers and Tomato Sauce.

Goodness! That meal was fitting for a king and a queen. It was so tasty that I wished we had leftovers.

This burger is approachable with accessible ingredients. If you like tuna cakes, then you will love these for sure.

Although, I have to add that the taste is far better than tuna cakes. For instance, there is nothing like using fresh fish like this Alaskan halibut.

I feel a bit spoiled and extremely grateful because I get fresh fish from Alaska every month. Sitka Salmon Shares has been a blessing to me and my family.

We really love fish, but after getting from this monthly subscription, I know what a difference it has made for us.

CLICK HERE TO CHECK MY Easy Fisherman pie recipe

Sometimes, it is total through back to the ’80s when we would vacation for weeks at the Adriatic Sea.

We would eat freshly caught seafood all the time. Nonetheless, over the years you forget how wild salmon taste or cod.

My family loves going on fishing trips and I really appreciate all the catch that my boys would bring o our tend. However, can you even imagine getting a full box, a bounty of delicious fish every month?

We are talking about three species of wild salmon and four species of whitefish, all seasonally home-delivered to your doorstep through our Community Supported Fishery.

Perhaps Wild Alaskan sockeye salmon, pot-caught spot prawns, and more sound better to you.

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.

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.

If you make a Simple Halibut Burger Recipe or any other recipe from my blog, please tag me on Instagram. @sandraseasycooking using hashtags #sandraseasycooking. Thank you so much!

Yield: Serves 4

Simple Halibut Burgers

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Instead of regular beef burgers why don't you make a little switch and make this amazingly delicious and I might add Simple Halibut Burger Recipe. You will not regret it because my halibut burgers are not only simple but extremely tasty as well.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 pound halibut burger meat
• 2 tablespoon olive oil + extra to brush on the skillet
• 1 large organic egg
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1/4 red onion, diced
• 1/2 cup bread crumbs, plus 3 tablespoons extra

Instructions

1. If your halibut burger meat is frozen then defrost first. I like placing mine in the fridge overnight and mix the ingredients in the morning so it could marinate all day in my fridge for the best-tasting burger.
2. Prep and measure everything, then combine all the ingredients in one large bowl.
3. Line a tray, plate or a baking sheet with silicone baking mat, parchment paper or even plastic wrap would work. This will get the burgers off the tray easily.
4. Divide the mixture meat into 4 and roll each portion into a ball. Press the balls down gently with your hands to form 4 patties. Sometimes I make them a bit smaller; you could get 6 smaller patties or 4 thicker once. 4 patties would make a bit over 4 oz burger patty.
5. Coat each patty with the breadcrumbs on both sides then place on the tray/plate. You can use any breadcrumbs on hand; panko, plain, Italian style, etc.
6. Now, cover and refrigerate for at least 1 hour to up to 12 hours. Allowing burgers to marinate in the fridge will help them bind better as well as cook easier, plus the flavor will be that much tastier.
7. Turn your stove to medium-high and heat cast-iron skillet or just a frying pan if you do not have a cast-iron skillet. Make sure to brush the bottom of the pan with oil.
8. Add the patties, in batches, and cook until browned on the bottom, 2 minutes on one side then flip and cook 3 minutes on the other, flip again and let t cook for an additional two to three minutes, adjusting the heat if necessary. The patties will feel firmer in the center when done.
9. They are great the next day as well, just make sure to refrigerate them.
   

Notes

You may use some dill as well for the fresh burgers. Also, green onions work well with this mixture.

You can use extra oil to oil your hands to make burgers easier.

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