Salmon Avocado Brown Rice Bowl

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 2–3

Ingredients:

1 cup uncooked brown rice (about 3 cups cooked)

Water or broth, for cooking rice

2 salmon fillets (about 140 g / 5 oz each), skin-on

½ teaspoon salt

¼ teaspoon black pepper

1 large ripe avocado, sliced

1 cup shelled edamame

1 small cucumber, sliced

1 medium carrot, shredded or julienned

2 green onions, sliced

1 tablespoon sesame seeds

Soy-Sesame Dressing / Glaze:

3 tablespoons low-sodium soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon toasted sesame oil

1 tablespoon fresh lime juice

1 teaspoon grated fresh ginger

1 small clove garlic, minced

Instructions:

Cook brown rice in water or broth according to package directions, then fluff and keep warm.

Whisk soy sauce, rice vinegar, honey, sesame oil, lime juice, ginger, and garlic to make the dressing.

Season salmon with salt and pepper, place on a tray, and brush with half the dressing.

Bake at 200°C / 400°F for 10–12 minutes or until just cooked through, then flake into large chunks.

Cook edamame, then prep cucumber, carrot, green onions, and slice the avocado.

Divide rice into bowls and top with salmon, avocado, edamame, cucumber, and carrot. Drizzle with remaining dressing and sprinkle with green onions and sesame seeds.

Nutrition (Calories)Approximate: 600–700 calories per generous serving, rich in protein, healthy fats, and fiber. Ideal as a balanced lunch or dinner, especially for those seeking a filling but nourishing bowl meal.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 3

Course: Appetizer

Cuisine: American

Calories: 702

Notes

Pro Tip:
Use leftover cooked salmon and rice to make this an even quicker weeknight meal; just warm them gently before assembling to keep the bowl cozy and satisfying.