Salmon Rice Bowl

Active Time:15 minsTotal Time:25 minsServings:2Jump to Nutrition Facts

Active Time:15 minsTotal Time:25 minsServings:2

Active Time:15 mins

Active Time:

15 mins

Total Time:25 mins

Total Time:

25 mins

Servings:2

Servings:

2

Jump to Nutrition Facts

Jump to recipeThisSalmon Rice Bowlis an easy way to get a tasty nutritious meal on the table in a snap. Omega-3-rich salmon is simply seasoned and baked then sits atop a fiber-filled bowl of brown rice. Creamy avocado, crisp cucumber and probiotic-filled kimchi join the party. The whole shebang gets a flavorful drizzle of creamy sauce that has warm umami undertones from tamari, mirin and ginger plus spicy notes from Siracha and crushed red pepper. Keep reading for our expert tips, including which rice to use to cut down on kitchen time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We use instant brown rice for added fiber, plus it’s quick and easy to prepare. Quick-cooking or instant brown rice is typically ready in 5 to 10 minutes. Be sure to cook according to the instructions on the package.Looking for a low-carb option to rice? Try swapping cauliflower rice for brown rice.There are many variations of kimchi. It’s easy to make your own kimchi withnapa cabbage,cucumbersormustard greens, but it’s also widely available at many grocery stores. Feel free to use your favorite store-bought kimchi of any variety.Nutrition NotesSalmonprovides protein, omega-3s, vitamin B12, iodine, potassium and selenium. Sockeye salmon has vitamin D, too. The antioxidant astaxanthin gives salmon its deep orange color. Regularly eating salmon may reduce inflammation and support heart and brain health.Brown riceadds fiber and complex carbohydrates to this dish. If you’re not sold on the chewier texture and nuttier flavor of brown rice and prefer white rice, that’s okay. You’ll still get many of the same nutrients, just in smaller quantities. You could also use a different whole grain in this bowl—likequinoaor farro.Avocadobrings more fiber and healthy fats to this rice bowl. Regularly eating avocados may help reduce inflammation, protect your heart and brain and support a healthy weight. The fiber in avocados feed your beneficial gut bacteria, helping them to thrive.The probiotics inkimchinosh on the fiber in the brown rice, avocado and cabbage (that the kimchi is made from), which helps them create a healthy microbiome. Cabbage is loaded with antioxidants to help reduce inflammation and disease.Brie Goldman

Jump to recipe

ThisSalmon Rice Bowlis an easy way to get a tasty nutritious meal on the table in a snap. Omega-3-rich salmon is simply seasoned and baked then sits atop a fiber-filled bowl of brown rice. Creamy avocado, crisp cucumber and probiotic-filled kimchi join the party. The whole shebang gets a flavorful drizzle of creamy sauce that has warm umami undertones from tamari, mirin and ginger plus spicy notes from Siracha and crushed red pepper. Keep reading for our expert tips, including which rice to use to cut down on kitchen time.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We use instant brown rice for added fiber, plus it’s quick and easy to prepare. Quick-cooking or instant brown rice is typically ready in 5 to 10 minutes. Be sure to cook according to the instructions on the package.Looking for a low-carb option to rice? Try swapping cauliflower rice for brown rice.There are many variations of kimchi. It’s easy to make your own kimchi withnapa cabbage,cucumbersormustard greens, but it’s also widely available at many grocery stores. Feel free to use your favorite store-bought kimchi of any variety.Nutrition NotesSalmonprovides protein, omega-3s, vitamin B12, iodine, potassium and selenium. Sockeye salmon has vitamin D, too. The antioxidant astaxanthin gives salmon its deep orange color. Regularly eating salmon may reduce inflammation and support heart and brain health.Brown riceadds fiber and complex carbohydrates to this dish. If you’re not sold on the chewier texture and nuttier flavor of brown rice and prefer white rice, that’s okay. You’ll still get many of the same nutrients, just in smaller quantities. You could also use a different whole grain in this bowl—likequinoaor farro.Avocadobrings more fiber and healthy fats to this rice bowl. Regularly eating avocados may help reduce inflammation, protect your heart and brain and support a healthy weight. The fiber in avocados feed your beneficial gut bacteria, helping them to thrive.The probiotics inkimchinosh on the fiber in the brown rice, avocado and cabbage (that the kimchi is made from), which helps them create a healthy microbiome. Cabbage is loaded with antioxidants to help reduce inflammation and disease.Brie Goldman

ThisSalmon Rice Bowlis an easy way to get a tasty nutritious meal on the table in a snap. Omega-3-rich salmon is simply seasoned and baked then sits atop a fiber-filled bowl of brown rice. Creamy avocado, crisp cucumber and probiotic-filled kimchi join the party. The whole shebang gets a flavorful drizzle of creamy sauce that has warm umami undertones from tamari, mirin and ginger plus spicy notes from Siracha and crushed red pepper. Keep reading for our expert tips, including which rice to use to cut down on kitchen time.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

Brie Goldman

Cook Mode(Keep screen awake)Ingredients4ouncessalmon, preferably wild1teaspoonavocado oil⅛teaspoonkosher salt1cupinstant brown rice1cupwater2tablespoonsmayonnaise1 ½teaspoonsSriracha1 ½teaspoons50%-less-sodium tamari1teaspoonmirin½teaspoonfreshly grated ginger¼teaspooncrushed red pepper⅛teaspoonkosher salt½ripe avocado, chopped½cupchopped cucumber¼cupspicy kimchi12(4 inch) sheets nori (roasted seaweed)

Cook Mode(Keep screen awake)

Ingredients

4ouncessalmon, preferably wild

1teaspoonavocado oil

⅛teaspoonkosher salt

1cupinstant brown rice

1cupwater

2tablespoonsmayonnaise

1 ½teaspoonsSriracha

1 ½teaspoons50%-less-sodium tamari

1teaspoonmirin

½teaspoonfreshly grated ginger

¼teaspooncrushed red pepper

½ripe avocado, chopped

½cupchopped cucumber

¼cupspicy kimchi

12(4 inch) sheets nori (roasted seaweed)

DirectionsPreheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until the salmon flakes easily with a fork, 8 to 10 minutes.Brie GoldmanMeanwhile, combine rice and water in a small saucepan; cook according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.Brie GoldmanDivide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.Brie GoldmanEquipmentSmall rimmed baking sheetFrequently Asked QuestionsWhen shopping for salmon, the options can vary based on the specific species and where it came from. Wild-caught salmon is typically from the Pacific and is deeper in color, leaner and more expensive. Different species are fished depending on the time of year, and common varieties include king and sockeye. Farmed Atlantic salmon is widely available, higher in fat and less expensive. When buying farmed salmon, look for salmon raised in land- or tank-based systems, which are better for the environment than most traditional open-net farms.Canned wild salmonis also a great option and is ready to eat.Keep the rice, fish, tamari mixture and mayonnaise mixture separate in airtight containers until you’re ready to assemble. If properly stored, the ingredients should be good for about 3 days. You can reheat the assembled bowls in the microwave for about 2 minutes.Serve the nori (roasted seaweed) alongside the salmon rice bowl. Place a sheet of nori on top of the salmon rice. With a pair of chopsticks, scoop up the nori with salmon rice and eat! You can also spoon some of the salmon rice onto the nori and make small wraps. If you prefer, the nori can be crushed and sprinkled on top of the salmon rice bowl for garnish.You don’t need to add side dishes for this recipe—the entire meal is in one bowl. However, you could serve it with rolls to capture the flavorful sauce at the bottom of the bowl. If you want to make your own, try our healthier version of the classicParker House RollsorSlow-Cooker Honey Whole-Wheat Rolls.EatingWell.com, April 2022

Directions

Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until the salmon flakes easily with a fork, 8 to 10 minutes.Brie GoldmanMeanwhile, combine rice and water in a small saucepan; cook according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.Brie GoldmanDivide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.Brie GoldmanEquipmentSmall rimmed baking sheetFrequently Asked QuestionsWhen shopping for salmon, the options can vary based on the specific species and where it came from. Wild-caught salmon is typically from the Pacific and is deeper in color, leaner and more expensive. Different species are fished depending on the time of year, and common varieties include king and sockeye. Farmed Atlantic salmon is widely available, higher in fat and less expensive. When buying farmed salmon, look for salmon raised in land- or tank-based systems, which are better for the environment than most traditional open-net farms.Canned wild salmonis also a great option and is ready to eat.Keep the rice, fish, tamari mixture and mayonnaise mixture separate in airtight containers until you’re ready to assemble. If properly stored, the ingredients should be good for about 3 days. You can reheat the assembled bowls in the microwave for about 2 minutes.Serve the nori (roasted seaweed) alongside the salmon rice bowl. Place a sheet of nori on top of the salmon rice. With a pair of chopsticks, scoop up the nori with salmon rice and eat! You can also spoon some of the salmon rice onto the nori and make small wraps. If you prefer, the nori can be crushed and sprinkled on top of the salmon rice bowl for garnish.You don’t need to add side dishes for this recipe—the entire meal is in one bowl. However, you could serve it with rolls to capture the flavorful sauce at the bottom of the bowl. If you want to make your own, try our healthier version of the classicParker House RollsorSlow-Cooker Honey Whole-Wheat Rolls.

Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until the salmon flakes easily with a fork, 8 to 10 minutes.

Meanwhile, combine rice and water in a small saucepan; cook according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.

Divide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.

EquipmentSmall rimmed baking sheet

Equipment

Small rimmed baking sheet

Frequently Asked QuestionsWhen shopping for salmon, the options can vary based on the specific species and where it came from. Wild-caught salmon is typically from the Pacific and is deeper in color, leaner and more expensive. Different species are fished depending on the time of year, and common varieties include king and sockeye. Farmed Atlantic salmon is widely available, higher in fat and less expensive. When buying farmed salmon, look for salmon raised in land- or tank-based systems, which are better for the environment than most traditional open-net farms.Canned wild salmonis also a great option and is ready to eat.Keep the rice, fish, tamari mixture and mayonnaise mixture separate in airtight containers until you’re ready to assemble. If properly stored, the ingredients should be good for about 3 days. You can reheat the assembled bowls in the microwave for about 2 minutes.Serve the nori (roasted seaweed) alongside the salmon rice bowl. Place a sheet of nori on top of the salmon rice. With a pair of chopsticks, scoop up the nori with salmon rice and eat! You can also spoon some of the salmon rice onto the nori and make small wraps. If you prefer, the nori can be crushed and sprinkled on top of the salmon rice bowl for garnish.You don’t need to add side dishes for this recipe—the entire meal is in one bowl. However, you could serve it with rolls to capture the flavorful sauce at the bottom of the bowl. If you want to make your own, try our healthier version of the classicParker House RollsorSlow-Cooker Honey Whole-Wheat Rolls.

Frequently Asked Questions

When shopping for salmon, the options can vary based on the specific species and where it came from. Wild-caught salmon is typically from the Pacific and is deeper in color, leaner and more expensive. Different species are fished depending on the time of year, and common varieties include king and sockeye. Farmed Atlantic salmon is widely available, higher in fat and less expensive. When buying farmed salmon, look for salmon raised in land- or tank-based systems, which are better for the environment than most traditional open-net farms.Canned wild salmonis also a great option and is ready to eat.

Keep the rice, fish, tamari mixture and mayonnaise mixture separate in airtight containers until you’re ready to assemble. If properly stored, the ingredients should be good for about 3 days. You can reheat the assembled bowls in the microwave for about 2 minutes.

Serve the nori (roasted seaweed) alongside the salmon rice bowl. Place a sheet of nori on top of the salmon rice. With a pair of chopsticks, scoop up the nori with salmon rice and eat! You can also spoon some of the salmon rice onto the nori and make small wraps. If you prefer, the nori can be crushed and sprinkled on top of the salmon rice bowl for garnish.

You don’t need to add side dishes for this recipe—the entire meal is in one bowl. However, you could serve it with rolls to capture the flavorful sauce at the bottom of the bowl. If you want to make your own, try our healthier version of the classicParker House RollsorSlow-Cooker Honey Whole-Wheat Rolls.

EatingWell.com, April 2022

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Nutrition Facts(per serving)481Calories25gFat47gCarbs18gProtein

Nutrition Facts(per serving)

• Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.,

Jan Valdez,

andLinda Frahm

Linda Frahm