Best 3 Healthy Tasty Salmon Rice Bowl Recipes

HEALTHY TASTY SALMON RICE BOWL

Healthy Tasty Salmon Rice Bowl image

I love salmons and an advocate of healthy eating and quick cooking. In one bowl, I can uptake many nutrients at once and change the way kale can be served.

Provided by Foodie

Categories Main Dish Recipes Bowls

Time 32m

Yield 1

Number Of Ingredients 9

Ingredients

½ pound salmon, cut into chunks
½ cup thinly sliced kale, or to taste
2 green onions, chopped
1 (1/2 inch) piece fresh ginger, thinly sliced, or to taste
1 tablespoon water, or more if needed
salt and ground black pepper to taste
1 cup cooked rice, or to taste
1 sheet seaweed, torn into small pieces
½ teaspoon toasted sesame oil, or to taste

Steps:

Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.

Nutrition Facts : Calories 620.8 calories, Carbohydrate 50.7 g, Cholesterol 111.5 mg, Fat 25 g, Fiber 2.1 g, Protein 45.2 g, SaturatedFat 4.9 g, Sodium 285.9 mg, Sugar 0.8 g

SALMON POKE BOWL RECIPE BY TASTY

Salmon Poke Bowl Recipe by Tasty image

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Provided by Joey Firoben

Categories Dinner

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 cup sushi rice
1 cup water, plus more for rinsing
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
8 oz wild-caught, sushi-grade salmon fillet
2 tablespoons soy sauce
2 tablespoons lemon juice
½ avocado, thinly sliced
½ cucumber, halved lengthwise and thinly sliced
2 tablespoons pickled ginger
1 green onion, thinly sliced
5 small sheets nori
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds

Steps:

Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
Enjoy!

SALMON-SHIITAKE RICE BOWLS

Salmon-Shiitake Rice Bowls image

Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 45m

Number Of Ingredients 10

Ingredients

2 tablespoons white or yellow miso paste
4 teaspoons honey
2 tablespoons unseasoned rice vinegar
4 skinless salmon fillets (each 6 ounces), preferably wild Alaskan
1/2 English cucumber, thinly sliced
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
7 ounces shiitake mushrooms, stemmed and chopped (3 cups)
1 cup jasmine rice, rinsed
1 cup frozen peas

Steps:

Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.