Grilled Salmon Bowl with Avocado and Rice

Prep: 15 min

Cook: 15 min

Servings: 2–3

Introduction

salmon avocado rice bowl is a vibrant, protein-packed meal that balances rich salmon with creamy avocado, fluffy rice, and crisp veggies under a zesty dressing. The smoky char from the grill meets buttery avocado for a satisfying contrast in every bite, while fresh cucumber and carrot keep things light and crunchy. It’s special because it feels indulgent yet wholesome—ideal for lunch, dinner, or post-workout fuel. Quick tip: brush the salmon skin with a touch of oil and start skin-side down for easy release and crisp edges.

Ingredients

For the Salmon

• 2 salmon fillets (6 oz / 170 g each), skin-on
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) honey or maple syrup
• 1 garlic clove, minced
• 1/2 tsp (2.5 g) black pepper
• 1/4 tsp (1 g) salt
• 1 tsp (5 ml) lemon juice

For the Bowl

• 2 cups (400 g) cooked jasmine or brown rice
• 1 avocado, sliced
• 1/2 cup (75 g) cucumber, diced
• 1/2 cup (75 g) carrots, shredded
• 1/4 cup (25 g) edamame or steamed peas
• 2 tbsp (8 g) green onions, chopped
• 1 tsp (5 ml) sesame oil (optional)
• 1 tbsp (15 ml) soy sauce or tamari for drizzle

For Garnish

• 1 tsp (5 g) sesame seeds
• 1 tbsp (8 g) fresh cilantro or parsley, chopped
• Lemon wedges

Step-by-Step Instructions

1. Marinate: Whisk olive oil, soy sauce, honey, garlic, lemon juice, salt, and pepper. Brush salmon generously; rest 10–15 minutes.
2. Grill salmon: Heat grill or grill pan to medium-high (≈400°F / 200°C); oil grates. Cook skin-side down 4–5 minutes, flip and cook 4–5 minutes more until it flakes.
3. Cook rice: Prepare jasmine or brown rice; fluff and drizzle optional sesame oil for aroma.
4. Build bowls: Divide rice among bowls, then arrange avocado, cucumber, carrots, edamame, and green onions around the sides.
5. Top & season: Add salmon (flake into chunks if you like). Drizzle a little soy sauce or tamari for umami.
6. Finish: Sprinkle sesame seeds and herbs; add lemon wedges. Serve immediately while warm.

FAQs

Can I meal-prep this?

Yes—store salmon, rice, and veggies separately up to 2 days. Add avocado and final drizzle just before eating.

Pan-sear instead of grill?

Absolutely. Sear in a hot skillet with a little oil, skin-side down first, about 4–5 minutes per side.

Other toppings?

Try pickled ginger, radishes, seaweed, mango, or a jammy egg. A spicy mayo or sriracha drizzle adds heat.

Flaky salmon, creamy avocado, and fluffy rice—balanced, bright, and weeknight-easy.

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