Description
Enjoy a quick and flavorful meal with this Easy Leftover Salmon Rice Bowl recipe. Perfect for a healthy lunch or dinner, this Asian-inspired dish is packed with protein and nutrients. Customize with your favorite toppings and enjoy!
Ingredients
Scale
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
For the Bowl:
- 1 cup cooked salmon (flaked)
- 2 cups cooked rice (white or brown)
- 1/2 avocado (sliced)
- 1/2 cup shredded carrots
- 1/2 cup cucumber (sliced)
- 1 tablespoon sesame seeds
- 1 green onion (sliced)
- lime wedges for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha.
- Warm Rice and Salmon: Heat the cooked rice and salmon until warmed through.
- Assemble the Bowls: Divide rice into two bowls, top with salmon, avocado, carrots, cucumber, and green onion.
- Drizzle and Serve: Drizzle with prepared sauce, sprinkle with sesame seeds, and serve with lime wedges.
Notes
- This bowl is versatile – try adding steamed edamame, pickled ginger, or a fried egg for extra flavor.
- Substitute cauliflower rice for a low-carb option.
- Leftover grilled, baked, or poached salmon all work well in this dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop, No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg