Lazy 15-Minute Salmon Rice Bowl

A colorful salmon rice bowl topped with a fillet of seared salmon, sliced cucumbers, mango chunks, radishes, edamame, and cilantro, all drizzled with a creamy sauce and served over white rice in a pink bowl.

5 from 2 votes

This lazy 15-minute salmon rice bowl is the perfect healthy high-protein lunch. Made with hot smoked salmon and ready to eat rice it’s quicker than ordering takeout!

Prep Time15

Cook Time0

Course: dinner, lunch

Cuisine: American, Japanese

Servings:

Calories: 557kcal

Author: Maria Lucey RD

Ingredients

120 g Coconut Ready To Eat Rice ½ of a 240g pouch(I use Bens Original or Tilda) *see notes
1 Hot Smoked Salmon Fillet cooked & ready to eat, (sweet chili flavor works nicely)
¼ Cucumber
50 grams Radishes about 4-6 radishes
50 g mango ⅓ cup
50 g shelled edamame ⅓ cup
1 Veg Of Choice I recommend bulking up this meal further with your favorite veg. These can be raw or cooked.
15 milliliters Soy Ponzu or regular soy sauce 1 tbsp
15 g Light Mayonnaise 1 tablespoon
3 g Sriracha ½ teaspoon (add more as needed, adjusting heat to taste)

Optional Toppings

1 tablespoon Sesame seeds
1 tablespoon Chopped cilantro
50 g Avocado (50g = ¼ of a large or ½ of a small)
1 green onion (scallion) finely chopped

Instructions

Cook the rice according to the directions on the package.
120 g Coconut Ready To Eat Rice
Assemble your bowl by adding rice to the bottom. Top it with salmon, cucumber, radishes, mango, shelled edamame and other veg of choice.
1 Hot Smoked Salmon Fillet, 50 g Avocado, ¼ Cucumber, 50 g mango, 50 grams Radishes, 1 Veg Of Choice
Drizzle over the soy or ponzu sauce.
15 milliliters Soy Ponzu
In a separate bowl whisk together the mayo and sriracha then drizzle over the salmon and rice.
15 g Light Mayonnaise, 3 g Sriracha

Notes

Rice Notes:

*When using microwaveable rice pouches, I always recommend removing the rice from the plastic packaging before heating to help minimize plastic exposure.

If you prefer to cook your own rice e.g., basmati, jasmine, sushi or brown rice all work well. I used coconut rice as the flavor complements the recipe. A serving is about 45 g dry rice per person (which cooks up to ~135 g).

How To Make This Recipe...

Higher in Protein: Add extra edamame beans or increase the portion of salmon. You could also use Greek yogurt instead of mayonnaise.
Lower in Calories: Increase the amount of non-starchy vegetables like cucumbers, radishes, and leafy greens to add volume without significantly increasing calories. You can also use a bit less rice and replace it with some cauliflower rice.

Where to Buy Hot Smoked Salmon Fillets: You can usually find Hot Smoked Salmon Fillets in the chilled section of larger supermarkets. They often come in different flavors e.g., sweet chili. Retailers include:

Tesco (IE) – Ready to Eat Sweet Chilli Hot Smoked Salmon;
Waitrose (UK) – Hot Smoked Salmon Fillets with Sweet Chilli;
Aldi (UK & US) – The Fishmonger Hot Smoked.

If you’d prefer to make your own, bake a salmon fillet with a simple sweet chili glaze (about 1 teaspoon sweet chili sauce) or leave it plain at 180°C/350°F for 12–15 minutes until cooked through. A typical portion is ~140 g raw salmon, which yields about 100 g cooked.

You can also used canned salmon if preferred.

FAQ: What are "hot smoked" salmon fillets? These are fully cooked salmon fillets, quite different from cold-smoked salmon (like lox), which has a much softer texture.

Leftovers: This bowl is best enjoyed fresh, especially once the sauces are added. If you have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Check out my post on safely reheating rice to avoid any food safety issues!

Nutritional Analysis:

The nutritional analysis of this recipe does not include the optional toppings.

Nutrition