Salmon rice bowl
This salmon rice bowl is a perfect addition to any weekly menu, offering a wonderful mixture of Asian-inspired flavours. The base is made with wholegrain rice and topped with tender salmon cooked in a creamy chilli, soy, and ginger sauce. Around it sits a colourful selection of vegetables, bringing crunch and freshness to the bowl.
Ingredients
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400 g
Salmon fillet
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150 g
Soya beans
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275 g
Wholegrain rice
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200 g
Carrots
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200 g
Chioggia beetroots
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1
Lime, finely grated zest and juice
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1 tbsp
Butter
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200 g
Creme fraiche
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2 tbsp
Sweet chilli sauce
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1 tsp
Fresh ginger, finely grated
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½
Garlic clove, finely grated
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1 tbsp
Soy sauce
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100 g
Pea shoots
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1
Lime, cut into wedges
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
If you want tender salmon with slightly crisp edges, you need to remove moisture and cook it in a hot pan. Pat the salmon cubes dry before cooking, then fry them in butter and rapeseed oil without crowding the pan. Let each side brown properly before turning, then lower the heat when adding the crème fraiche, chilli sauce, ginger, garlic, and soy sauce. A short simmer keeps the outside crisp while the sauce coats the salmon.
To give the salmon even more flavour, let it sit in a marinade for about 10 minutes before it goes into the pan. Use the same ingredients as for the sauce, mixing crème fraiche, chilli sauce, ginger, garlic, and soy sauce in a bowl. Once ready, cook the salmon as instructed and stir in the remaining ingredients.
Give the wholegrain rice a quick rinse under cold water before cooking to wash away excess starch. Cook it as directed on the packet, then take it off the heat and let it sit with the lid on for a few minutes. A gentle fluff with a fork before serving keeps the grains separate.
FAQ: Questions about salmon and rice bowl
Here are answers to a few common questions about this salmon and rice bowl. Read on if you want to find out more.
What type of rice should I use for a salmon and rice bowl?
Wholegrain rice is a great choice for a salmon and rice bowl, as it holds its shape well. Brown rice works particularly well here and is the most common type of wholegrain rice. If you prefer another option, basmati rice gives a lighter feel, while jasmine rice results in a softer texture. For a sushi-style bowl, sushi rice seasoned with rice vinegar and sugar is also a good option, though it will give the bowl a sweeter taste and a stickier texture.
Can I prepare this salmon and rice bowl in advance?
Absolutely, you can prepare several components of this salmon and rice bowl ahead of time to make things easier later. The rice and root vegetables keep well in the fridge for up to 2 days when stored in separate airtight containers. The salmon is best cooked shortly before serving to keep its texture, but the sauce ingredients can be measured and prepared in advance, so everything comes together quickly when you are ready to cook.
How to store leftover salmon and rice bowl?
To store your salmon and rice bowl, let it cool first and then place it in the fridge, either in a sealed container or under a lid. It stays fresh for up to 2 days. To keep everything at its best, store the rice, salmon, and vegetables in separate containers to help maintain their taste and texture.
Nutritional values per serving
Energy:
750 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 5.9 g |
| Protein | 18.1 % | 33.4 g |
| Fat | 42.6 % | 36.2 g |
| Carbohydrates | 39.3 % | 72.5 g |
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Enjoy our Asian-inspired salmon and rice bowl
This salmon and rice bowl is a must-try if you love Asian-inspired flavours. At the centre of the bowl sits the salmon, prepared with care so it remains succulent and soft, while also offering a great base for the sauce.
The combination of crème fraiche and sweet chilli builds a creamy, tangy, and sweet glaze that sticks to every piece. The addition of ginger and garlic introduces a fresh, aromatic warmth, while soy sauce provides intense saltiness that complements the fattiness of the salmon. Because the sauce is so silky smooth, it coats the fish effortlessly, keeping the salmon tender while packing it with flavour.
Fresh and crunchy toppings on a base of wholegrain rice
Wholegrain rice has a mild, nutty flavour, making it a great base for our fresh and crunchy toppings. The rice is paired with a colourful mix of vegetables, arranged carefully so each one stands out clearly.
The stunning pink-ringed chioggia beetroot and bright orange carrots are tossed with lime zest and juice, giving them a fresh, tart flavour that highlights their sweetness. To finish off, we add green soybeans, which offer a pleasant bite, while pea shoots provide a crisp, lightly sweet finish.
Ideal for any occasion
Some days call for a quick lunch, others for an easy dinner, and occasionally for a table full of guests, and this easy salmon and rice bowl works for all of them. It is just as good for meal prep as it is served straight away. Since it is delicious both hot and cold and is so easy to scale up, it transitions perfectly from a simple packed lunch to a relaxed dinner party.
No matter the time of day, we have plenty of recipes to match. Start the morning with our egg white omelette or gluten-free protein pancakes, perfect for a relaxed weekend brunch or a quick snack during the day. When lunch or dinner rolls around, our tuna pasta and chicken salad are excellent options.
The perfect canvas for your experiments
Our salmon and rice bowl recipe is the ideal base for your own variations, starting with the salmon itself. Instead of fresh fillets, use cold-smoked salmon or hot-smoked salmon for a deeper smoky flavour.
From there, extra toppings slide in easily. Cucumber and radishes introduce a cool, crisp crunch, avocado softens the bowl with its buttery creaminess, and mango's sweetness contrasts nicely against the savoury elements. As the final layer, scatter spring onions for freshness and sesame seeds for crunch across the top.
To give it a Korean-inspired twist, mix a little gochujang into the sauce for heat and top with some tangy kimchi. Additionally, add some roasted seaweed and lightly pickled vegetables such as danmuji, which all fit perfectly with the flavours of the bowl.
