15-Minute Salmon Rice Bowl

This easy and delicious salmon rice bowl makes for a fantastic 15-minute dinner! Full of spring flavors like spinach, peas, and green onions mixed into a hearty rice blend, topped with tender salmon.

For a spicy bowl, drizzle some Japanese Kewpie mayonnaise and sriracha for a flavorful, nutrition-packed dinner, in just 15 minutes or less!

For more delicious 15-minute dinner ideas try my 15-Minute Chicken Dijon or my 15-Minute Feed Me Fast Chicken recipes.

The Ingredients:

• Filet of Salmon You’ll need at least 8 ounces of salmon for 2 people.
• Salt, Pepper, Dried Basil Season the top of the salmon with salt and pepper to taste and a little dried basil is nice too.
• Coconut Oil I like to use coconut oil for its high smoke point. This will allow you to get the pan really nice and hot which will create a nice sear.
• Microwavable Rice There are so many great options for microwavable rice now! Check the frozen food section of your grocery store. I like Trader Joe’s Rice Medley, or the Ancient Grain Rice from Grain Trust.
• Toasted Sesame Oil Be sure to buy the toasted sesame oil, that’s the one with all the flavor. Regular sesame oil doesn’t have much flavor.
• Low-Sodium Soy Sauce I like to use the low-sodium because you can use a bit more of it, for flavor, without the salty aftertaste.
• Baby Spinach It cooks up so quickly, and there’s no chopping or cutting involved, just throw it right into the stir-fried rice blend.
• Frozen Peas Same thing, no chopping or slicing, just toss them in!
• Green Onions (Scallions) slice them thinly and on the diagonal for a pretty touch.
• Kewpie Mayonnaise This is an optional garnish on top of the fish. Makes for a nice creamy sauce with the rice.
• Sriracha Hot Sauce Turn your salmon bowl into a spicy salmon bowl with a little heat of the sriracha. Blends up with the mayo for a sriracha-mayo-type flavoring!

Step#1: Microwave the Rice

• Check the packaging on the rice for instructions, but most will take about 3-minutes in the microwave.
• This dinner will time-out better if the rice is microwaved before the fish is placed in the oven.

Step#2: Sear the Salmon

• You’ll first sear the salmon to create a crispy crust. It’s best to do this in a non-stick pan, that is oven safe. Meaning no plastic handles.
• Use a high-smoke point oil like coconut oil, avocado oil, or vegetable oil. This will allow you the ability to get the pan really hot without smoking up your kitchen!
• Sear the salmon, flesh side down, until it starts to turn opaque at least 1/4 ” up the filet, and then flip it.
• Then place the fish in the oven to cook all the way through. This is the best way to cook salmon. Sear first, then bake in the oven. It will create a crispy exterior and a perfectly done interior. It’s the same technique I use on my Pan Seared Salmon and Vegetable recipe.
• If it’s one large filet, you’ll serve across 2 people it could take about 6-8 minutes. Two smaller filets will take 4-6 minutes.

Step#3: Create the Stir Fry Rice

• Now that the rice is fully cooked, all you have to do is stir-fry it with some vegetables.
• I first re-heat the rice by cooking it in some toasted sesame oil. Be sure to use the toasted sesame oil (as opposed to just plain sesame oil). The toasted oil has all the flavor. Regular sesame oil doesn’t taste like much.
• Then add the spinach, peas and green onions, cover to wilt and season with soy sauce.
• You’ll love how quick this is! Hardly any chopping or dicing!
• When your rice is done, your fish will be done. It times out perfectly.

Step#4: Assemble + Serve

• You can place the filets on the side of the rice, or pull it apart with 2 forks to create bite-sized chunks.
• You can serve extra soy sauce on the side if desired.

Optional Garnish:

• For a spicy salmon bowl, drizzle some Japanese Kewpie Mayonnaise on top of the bowl, and top with a drizzle of sriracha.
• It creates a creamy, spicy sauce for your salmon bowl that is oh-so delicious!
• My teenage daughter taught me this trick, that sure learned from Emily Mariko’s Tik Tok Video.