Do you feel like you’ve been in a cooking rut these days? You’re not alone. I’m currently very grateful for the change in season to re-inspiring what happens in the kitchen. I have found it to be my most effortless way to get out of the slumps I can quickly fall into. You know the ones where you’re making the same five meals each week. If you’re still feeling blah with the season change, I have you covered for one meal anyways: salmon rice bowls.

While you can make salmon rice bowls, I’ve also provided you with an alternative. My husband doesn’t eat salmon, so you have a chicken rice bowl option. If you’re a vegetarian or vegan, I’ll toss that in there with the caveat that the actual tofu cooking is up to you, we all know I fail miserably on that front.

For these salmon rice bowls, I initially went for the soy sauce but decided to switch it up and go for the ponzu given the brightness and acidity it adds to a dish. That’s where my version of spring comes in – lemon flavours from ponzu. You know by my home updates for spring post what my love for lemons is like right now.

Salmon rice bowls, here we go!

Salmon Rice bowls pictured from a birds eye view with salmon, rice, broccoli, avocado, and shredded carrots.

Salmon Rice Bowls

Serves 4 

Ingredients

+ 2 cups sushi rice

Ponzu Glaze
+ 2 Tbsp sesame oil
+ 2 cloves garlic. minced
+ 1 tsp freshly grated ginger
+ 2 Tbsp rice vinegar
+ 3/4 cup ponzu
+ 1 tsp corn starch

Salmon, Chicken, or Tofu
+ ~ 600 g of salmon (if using)
+ ~ 8 chicken thighs (if using)
+ 1 block of tofu (if using)
+ 1 tsp sesame oil
+ 1 tsp avocado oil
+ garlic salt
+ pepper

Veggies:
+ 2 cups chopped broccoli
+ 2 cloves garlic, minced
+ 2 carrots, shredded
+ 2 cups cabbage, shredded
+ 1 tsp soy sauce
+ 2 ripe avocados

Salmon Rice bowls pictured from a birds eye view with salmon, rice, broccoli, avocado, and shredded carrots. There is a chicken option pictured next to the salmon bowl.
Instructions

Rice
1. Cook your sushi rice per package instructions

Ponzu Glaze
1. Heat sesame oil over low/medium heat in a medium-sized pan.
2. Add grated ginger and garlic and cook for 3 minutes.
3. Add rice vinegar, ponzu, and whisk in your corn starch. Bring to a boil and let thicken (approx. 5 minutes) to a glaze texture.
4. Set aside

Salmon, Chicken, Or Tofu
1.Pre-heat oven to 400F.
2. Salmon: line a baking sheet with tin foil, add your salmon, oil, coat with garlic salt and ground pepper. Bake in the oven for 20 minutes.
Chicken: in an oven-proof dish, heat sesame oil and avocado oil over medium heat. Add your chicken and coat each side in ground pepper and garlic salt. Sear both sides of your chicken until it turns white. Add an oven-proof lid and bake in the oven for 20 minutes.
Tofu: coat in oil, add garlic salt and ground pepper and bake in the oven for 20 minutes (I’m guessing here – if you know tofu, make it your way!)
3. Set aside.

Veggies:
1. In the same dish you cooked your ponzu glaze, cook your minced garlic over low/medium heat (2 minutes). Add your broccoli, cover the bottom of the pan with water, and cover to steam for 5 minutes.
2. Add soy sauce to your shredded cabbage and carrots and set aside
3. Cut your avocado

Salmon Rice Bowl Assembly
1. Place your rice on the bottom.
2. Add your protein of choice
3. Add your veggies around it
4. Top with your ponzu glaze

It may seem like a lot, but it’s actually quite a quick and healthy dinner. Happy eating!

Comments

  • Erin

    These look SO TASTY!!! They’re making me even more sad to be on vegan week right now… As soon as vegan week’s over, these are definitely going on the grocery list.

    • Samantha

      I hope you were able to indulge and that vegan week was manageable!

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