Modern American Cuisine
Salmon Rice Bowl with Crispy Cucumber
The salmon rice bowl is the perfect embodiment of the modern trend toward healthy, yet incredibly filling and delicious food. At the heart of this vibrant lunch is warm, fluffy rice and tender pieces of baked salmon that literally melt in your mouth. A generous portion of crisp cucumber and plump edamame beans provides a refreshing contrast, adding pleasant texture and vibrancy to the dish. The binding element is a light, tangy sauce made with thick yogurt and a dash of spicy sriracha—it adds a pleasant creaminess without extra calories or heaviness. This bowl is perfect for meal prep: you can cook the rice ahead of time, and assembling the dish takes just a few minutes.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 15 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Fat
- 18 g
- Carbs
- 45 g
- Fiber
- 5 g
Step by step
Method
- 01
Rinse the rice thoroughly until the water runs clear to remov…
Rinse the rice thoroughly until the water runs clear to remove excess starch, then cook it according to the instructions on the package. Once the rice is done, remove it from the heat and let it sit, covered, so it becomes as fluffy and light as possible.
- 02
Cut the salmon fillets into uniform cubes about 2 centimeters…
Cut the salmon fillets into uniform cubes about 2 centimeters in size so they cook evenly. Drizzle the fish with soy sauce, add a drop of sesame oil, and bake in an oven preheated to 200 degrees for exactly 10 minutes, until the pieces are lightly browned on the outside but remain juicy on the inside.
- 03
Cut a fresh cucumber in half, scoop out the moist core with t…
Cut a fresh cucumber in half, scoop out the moist core with the seeds using a spoon, and slice the firm flesh into thin half-moons. This cutting technique ensures that refreshing crunch that’s essential to balance out the tender fish.
- 04
In a small bowl, mix thick plain yogurt with sriracha sauce u…
In a small bowl, mix thick plain yogurt with sriracha sauce until it takes on a beautiful pale coral hue. Adjust the amount of hot sauce to your taste: the dressing should have a pleasant spiciness, but shouldn’t overpower the delicate flavor of the salmon.
- 05
Place a bed of warm rice at the bottom of a deep bowl, and ar…
Place a bed of warm rice at the bottom of a deep bowl, and arrange the baked salmon, crisp cucumbers, and thawed edamame in wedges on top. Just before serving, generously drizzle the prepared spicy yogurt sauce over all the ingredients.
Dishday
Useful advice
Cooking tip
To keep the cucumbers as crunchy as possible and prevent them from releasing excess water into the bowl, first scoop out the watery core with seeds using a teaspoon.
How to serve
Serve the bowl generously sprinkled with toasted sesame seeds and a squeeze of fresh lemon or lime juice for a bright citrus note.
How to store
Store the baked salmon and cooked rice in tightly sealed containers in the refrigerator for up to 2 days. The vegetables and yogurt sauce are best sliced and mixed right before serving.
Note
If you don't have time to bake the fish, you can use lightly salted or smoked salmon—this will give the dish a completely new, but equally interesting flavor profile.
