This salmon rice bowl recipe uses only 4 main ingredients (and cupboard essentials), which combine to make something so delicious. It’s ideal for a mid-week dinner, as you can whip it up super quickly and it’s a perfect balance of protein, carbs and fats. It’s my new favourite meal.
Preheat oven to 180°C
Start by defrosting the salmon.
Remove the excess liquid from the fish with a paper towel.
Place the 4 fillets onto a line a baking tray and add a drizzle of soy sauce, honey and ½ of the rapeseed oil across the 4 fillets and rotate the pieces to evenly coat, placing skin facing down. Cook in the oven for around 10 minutes, increase the cook time depending on your salmon fillets. Mine were wide & flat which meant they cooked very quickly.
Remove the cavolo nero from the stem, tear the pieces into medium-sized rectangles.
Place on a lined baking sheet and drizzle over the remaining rapeseed oil. Season with salt and pop in the oven for 6 minutes, or until almost crispy.
Then flake the pieces of salmon and add a portion to a bowl along with a serving of cooked rice and a drizzle of soy sauce. Stir to combine & place an ice cube on top of the rice. Press a small sheet of parchment paper over the bowl of cooked, cold rice and pop in the microwave for 1.5-2 minutes. Remove the ice-cube and stir.
Drizzle over the mayonnaise and soy sauce. Sprinkle the sliced spring onion to add some crunch and serve with the baked cavolo nero.
Can I meal-prep this recipe?
Absolutely! This recipe cooks 4 salmon fillets, so you could cook the salmon and rice ahead of time and store separately in the fridge. Then, combine the ingredients and follow the same steps of the method when you’re ready to eat. The salmon should stay fresh within 4 days of cooking. Make sure that you refrigerate the rice as soon as it’s cool enough.
Can I substitute with another fish/meat instead of salmon?
To make this salmon rice bowl recipe even more budget friendly, you could use tuna instead of salmon. That would be a delicious sub! These flavours would pair nicely with most meats/fish though so choose your favourite and stir it in!
Is this recipe spicy?
This recipe has a mild spice level as the heat from the sriracha is balanced with the mayonnaise. If you can adjust the heat level by reducing the sriracha/ increasing the mayonnaise & vice versa.