Cooking Lucid
Salmon Rice Bowl
Flaky salmon over seasoned rice with spicy mayo and avocado — the viral meal-prep bowl format that took over lunch Reels.
Prep 10 min
Cook 20 min
Total 30 min
Serves 2
Ingredients
Step 1 — Salmon
- 2 salmon fillets (6 oz each)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp garlic powder
- Pinch of kosher salt
Step 2 — Bowls
- 2 cups cooked short-grain rice
- 1 avocado (sliced)
- 1 cucumber (sliced)
- 2 tbsp mayonnaise
- 1 tsp sriracha
- 1 tsp soy sauce
- Nori strips (optional)
- Sesame seeds
- Pickled ginger (optional)
Instructions
- 1
Cook the salmon
Season salmon with soy sauce, sesame oil, rice vinegar, garlic powder, and salt. Pan-sear or bake at 400°F for 12–14 minutes until flaky.
- 2
Assemble bowls
Divide rice between bowls. Top with salmon, avocado, and cucumber. Mix mayo, sriracha, and soy sauce for spicy mayo and drizzle over the top. Finish with nori, sesame seeds, and pickled ginger.
Nutrition per serving: 580 cal · 36g protein · 48g carbs · 28g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
