Salmon Rice Bowls

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I make these salmon rice bowls at least once a month for dinner in my house. My kids love them and it’s a great way to use up vegetables in your refrigerator like I did in this picture. I let my kids choose the toppings they want on it, and we eat it with a spicy mayonnaise, siracha, and seaweed. It’s so good and one of my favorite ways to make and eat salmon. For these bowls we used baked salmon, cooked spinach, shredded carrots, blanched broccoli, fresh mini cucumber slices, and pickled onions. I so want to eat it right now as I type up this post!

Why you will love this recipe-

• It is a delicious way to eat salmon and use up all your leftover vegetables in the refrigerator.
• Kids will love eating a healthy salmon dinner when they get to choose the toppings
• It’s a flavorful and nutritious weeknight dinner that doesn’t take very long to make

Ingredients you will need-

• 1 fillet of salmon cut into 2 in. cubes
• olive oil
• seasonings- salt, pepper, paprika, onion powder, garlic powder, lemon pepper, a little sugar, and Cajun seasoning
• cooked Jasmine rice
• 3 medium carrots, shredded
• 1/2 bag fresh spinach, blanched and seasoned. (1 t. sesame oil, 1 t. soy sauce, sesame seeds, 1/2 t. garlic powder)
• 4 mini cucumbers, thinly sliced
• 1 head of broccoli, cut into bite size pieces and blanched in boiling water for 3 minutes
• pickled red onions recipe right here. (I usually always have these in my fridge to top a variety of dishes, but you can also buy them at the store.)
• spicy yum yum sauce, recipe here
• siracha
• seaweed

How to make-

Step 1. First you want to make your salmon. I cut mine into 2 inch cubes and I leave the skin on. (My kids and I love crispy salmon skin!). I drizzle on some olive oil and the I season it with salt, lemon pepper, onion powder, garlic powder, a little Cajun seasoning, and paprika. Bake in oven at 400 degrees for about 15-20 minutes flipping pieces halfway through cooking.

Step 2. Next you want to cook your Jasmine rice by following the directions on the package.

Step 3. While the salmon and rice are cooking, I make the spicy yum yum sauce. I mix 1 1/2 cups of mayonnaise with 1 1/2 Tablespoons of melted butter, 1 1/2 teaspoons of paprika 1 1/2 teaspoons of onion powder, 1 teaspoon of garlic powder, 1 teaspoon cayenne pepper, 1 Tablespoon ketchup, 2 tablespoons of siracha, 1/4 cup water, and 1 teaspoon of white vinegar.

Step 4. Prepare all your veggies by slicing the cucumber into thin slices and grating your carrots. Then get a medium size pot and boil some water. When it starts boiling add in your spinach and cook for 2 minutes. Take out of the water with a slotted spoon. Then add in your broccoli and cook for 3 minutes and drain. For my spinach, I squeeze all of the water out, add it to a bowl, add a 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1/2 teaspoon of garlic powder, and sesame seeds.

Step 5. Lastly you can start preparing your salmon rice bowls. I put rice down first then I add the toppings, salmon, a little bit of the spinach, grated carrots, sliced cucumber, broccoli, and pickled onions. Then I drizzle on the sauce and it’s ready to eat! We like to drizzle more siracha on top and eat bites with seaweed. Yum!

Tips-

• To make this meal even easier you can make the spicy yum yum sauce earlier in the day or the day before and store it in the refrigerator until ready to use. The sauce just gets better and more flavorful as it sits.
• Use parchment paper when cooking your salmon for easier clean up.
• It tastes great when you mix all the ingredients up and eat with seaweed and more siracha.

Storage-

• Store the sauce in an airtight container in the refrigerator up to 5 days. (It can be used for other things like dipping vegetables, fries, or it’s great on chicken!)
• Store salmon and rice in an airtight container for up to 2 days
• Consume the veggies as soon as possible