Introduction
salmon avocado rice bowl is a vibrant, protein-packed meal that balances rich salmon with creamy avocado, fluffy rice, and crisp veggies under a zesty dressing. The smoky char from the grill meets buttery avocado for a satisfying contrast in every bite, while fresh cucumber and carrot keep things light and crunchy. It’s special because it feels indulgent yet wholesome—ideal for lunch, dinner, or post-workout fuel. Quick tip: brush the salmon skin with a touch of oil and start skin-side down for easy release and crisp edges.
Ingredients
For the Salmon
- 2 salmon fillets (6 oz / 170 g each), skin-on
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) honey or maple syrup
- 1 garlic clove, minced
- 1/2 tsp (2.5 g) black pepper
- 1/4 tsp (1 g) salt
- 1 tsp (5 ml) lemon juice
For the Bowl
- 2 cups (400 g) cooked jasmine or brown rice
- 1 avocado, sliced
- 1/2 cup (75 g) cucumber, diced
- 1/2 cup (75 g) carrots, shredded
- 1/4 cup (25 g) edamame or steamed peas
- 2 tbsp (8 g) green onions, chopped
- 1 tsp (5 ml) sesame oil (optional)
- 1 tbsp (15 ml) soy sauce or tamari for drizzle
For Garnish
- 1 tsp (5 g) sesame seeds
- 1 tbsp (8 g) fresh cilantro or parsley, chopped
- Lemon wedges
Step-by-Step Instructions
- Marinate: Whisk olive oil, soy sauce, honey, garlic, lemon juice, salt, and pepper. Brush salmon generously; rest 10–15 minutes.
- Grill salmon: Heat grill or grill pan to medium-high (≈400°F / 200°C); oil grates. Cook skin-side down 4–5 minutes, flip and cook 4–5 minutes more until it flakes.
- Cook rice: Prepare jasmine or brown rice; fluff and drizzle optional sesame oil for aroma.
- Build bowls: Divide rice among bowls, then arrange avocado, cucumber, carrots, edamame, and green onions around the sides.
- Top & season: Add salmon (flake into chunks if you like). Drizzle a little soy sauce or tamari for umami.
- Finish: Sprinkle sesame seeds and herbs; add lemon wedges. Serve immediately while warm.