Salmon rice bowl

Name: Salmon rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: International
Ingredients: 2 salmon fillets (150 g each); 250 g cooked rice; ½ avocado; ½ cucumber; 1 tbsp soy sauce or tamari; 1 tsp honey; 2 tbsp Greek yogurt; 1 tsp sesame seeds; 1 spring onion

A salmon and rice bowl with avocado, cucumber and a creamy savoury sauce.

By Food Friends 22Published 6 September 2026Updated 6 September 2026✓ Tested by Food Friends

01Prep15 min

02Cook20 min

03Total time35 min

04Servings2 servings

05DifficultyMedium

06CategoryLunch

02 / Method

Method

01
Mix soy sauce with honey and brush over the salmon.
02
Bake for 10–12 minutes in a 200°C oven until just cooked, or pan-fry.
03
Mix yogurt with 1 tsp water and a pinch of pepper for the sauce.
04
Divide warm rice between two bowls and add avocado and cucumber.
05
Top with salmon, drizzle over the sauce and finish with sesame and spring onion.

03 / Allergens

Allergens

Fish
Milk
Soy
Sesame

Gluten-free with tamari

Nutrition590 kcal · 35 g protein · 25 g fat · 55 g carbsEstimate per serving

04 / Storage

Storage

Refrigerate covered for up to 2 days. Keep salmon and toppings separate and reheat the salmon gently.

05 / Substitutions

Substitutions

Use trout or baked tofu instead of salmon.
Swap yogurt for an avocado-lime sauce for a dairy-free bowl.
Use quinoa or brown rice for extra fibre.

Always check the current ingredient list and allergen information on product packaging yourself. Substitutions may change allergens and nutritional values.

Salmon rice bowl

Method

Allergens

Storage

Substitutions

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