Description

These Loaded Salmon Rice Bowls are a quick and nutritious meal featuring perfectly pan-seared salmon fillets served over fluffy jasmine or brown rice. Fresh avocado, cucumber, and cherry tomatoes add vibrant color and crisp texture, all brought together with a tangy soy-lemon dressing and a sprinkle of toasted sesame seeds for a satisfying and wholesome bowl.

Ingredients

Scale

Salmon and Rice

2 skinless salmon fillets (about 6 oz each)
1 cup cooked jasmine or brown rice

Vegetables and Toppings

1 ripe avocado, sliced
1 small cucumber, thinly sliced
1 cup cherry tomatoes, halved

Dressing and Garnish

2 tbsp low-sodium soy sauce
1 tbsp freshly squeezed lemon juice
1 tbsp toasted sesame seeds

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Instructions

Cook the rice: Prepare the jasmine or brown rice according to the package instructions until fluffy and tender. Set aside.
Cook the salmon: Season the salmon fillets with salt and pepper. In a nonstick skillet over medium heat, place the salmon fillets skin-side down. Cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork, ensuring it’s cooked through but still moist.
Make the dressing: In a small bowl, whisk together the low-sodium soy sauce and freshly squeezed lemon juice to create a flavorful, tangy dressing.
Assemble the rice bowls: Start by layering the cooked rice evenly into serving bowls. Top the rice with the cooked salmon, breaking it into chunky pieces if desired.
Add fresh vegetables: Arrange the avocado slices, thin cucumber ribbons, and halved cherry tomatoes on top of the salmon and rice to add freshness and texture.
Garnish and serve: Sprinkle the toasted sesame seeds over the bowls, then drizzle the soy-lemon dressing evenly across each bowl. Serve immediately and enjoy your nutritious, flavorful salmon rice bowl.

Notes

Use skinless salmon fillets for ease of cooking and serving; if preferred, skin-on can be used but may require additional cooking time.
Brown rice adds extra fiber and a nuttier flavor but requires longer cooking time compared to jasmine rice.
Feel free to swap in other fresh vegetables such as sliced bell peppers or shredded carrots for added variety.
To toast sesame seeds, heat them in a dry skillet over medium heat until lightly browned and fragrant, about 2 minutes.
This recipe is easily doubled or tripled to serve more people.
Leftover cooked rice and salmon can be kept refrigerated up to 2 days and enjoyed cold or reheated.