5 Minute Salmon Bowl
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This Salmon Bowl recipe is a quick and easy Sushi-inspired rice bowl that’s utterly delicious! It’s also a healthy, protein-rich 5-minute lunch and is perfect for quick meal prep, lunches, or light dinners!
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What I Love About This Salmon Bowl
I adore 5 minute lunches, don’t you?! When the days are busy and hectic, making a nourishing lunch sometimes falls way down the list.
Not so with this healthy, protein-packed lunch, which is easy to prep ahead or pull together quickly before heading out the door (or back to the keyboard)! Here are some things I love about this easy rice bowl, which is delicious for lunch or a light dinner!
- Light, healthy, and delicious, with spicy undertones, and you can completely customize it to your flavor preferences.
- Perfect for meal prepping: I always love to prep grains (quinoa, farro, and rice) ahead for quick meals throughout the week. These salmon salad bowls are a delicious way to enjoy them!
- Budget friendly ingredients using pantry rice or grain and canned salmon
- In-season lunch or dinner by mixing and matching toppings
I love quick lunch ideas, like my 5-minute Tuna Salad– especially when they’re good for you and delicious! You might also enjoy another 5-minute favorite lunch wrap also filled with good-for-you ingredients.
Salmon Rice Bowl Ingredients
Here are the ingredients for the salmon salad:
- Salmon: I use canned wild salmon in water because I always have it stocked in my pantry, and I actually like it! My favorite brand is Trident at Costco because there are no detectable bones- that’s just my preference. If you have leftover salmon or want to cook your own, that’s delicious too!
- Sauce: Whisk light mayo with sambal oelek (or any other spicy sauce you have on hand, like sriracha or chili sauce). Taste for seasoning; you may need a pinch of salt.
- Scallions: The white ends of the scallion are used in the salmon salad, and the green tips are used as garnish for the bowl.
Below is are the ingredients for the rice bowl:
- Grain: Use your favorite grain as a base for this salmon bowl recipe. I’m using Jasmine rice that I prepped ahead in the Instant Pot (4 minutes). But you could substitute brown rice (try Trader Joe’s frozen brown rice for a quick fix), quinoa (try 1 minute quinoa), or farro for some delicious ideas. This is always a great recipe to make when you have leftover rice too.
- Cucumber: I love to use English cucumbers or Persian cucumbers because you don’t need to peel the skin, and the crunchy texture is delicious!
- Cabbage: A mix of purple and green cabbage, thinly sliced, provides more healthy vegetables and a delicious texture. For a super quick fix, use bagged coleslaw with carrots!
- Radishes: It’s spring, and I love the peppery flavor and crispy texture of radishes. Watermelon radishes or even Daicon radishes would be delicious, too.
- Scallions: Both the green and white parts of the scallion is used in this easy salad!
How to Meal Prep Salmon Salad Rice Bowl
This healthy salmon rice bowl is really easy to make with very little prep. The canned salmon salad is mixed together in a minute with salmon, sauce, and green onions. The bowl can be as full as you wish.
When stored in airtight containers, cucumbers will last in the fridge for 1-2 days, shredded cabbage for 2-3 days, and radishes, for the best crispness, should be used within a day.
If desired, the salmon salad can be easily doubled or even quadrupled for meal prep. It will keep in the fridge for up to 4 days.
More Quick Lunch Recipes You Will Love:
- Lighter Chicken Salad Lettuce Cups
- 5 Minute Tuna Salad with Radish and Greens
- Kale Salad
- 5 Minute Pinwheel Sandwiches: Protein Veggie Wraps
- Simple Ham Salad
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5 Minute Salmon Bowl Recipe
Ingredients
- 1 (6-oz) can salmon skinless wild pink in water, drained
- 1 tablespoon light mayonnaise I use Kewpie
- 2 teaspoons sambal ooelek or srirache or your favorite hot sauce
- 2 scallions chopped, white and greens separated
- 1/2 cup chopped cucumber like Persian cucumbers or English cucumbers
- 1/2 cup shredded cabbage I like to use a mix of purple and green cabbage
- 1 radish sliced
- 1 tablespoon rice vinegar or to taste
- 3/4 cup cooked rice *heated or your favorite grain
- fresh herbs *for garnish
Instructions
- In a small bowl, combine the salmon, mayonnaise, spicy sauce, and the white part of scallions. In a separate bowl, add the cucumbers, shredded cabage , and radish slices and toss with the rice vinegar to taste. You can add a pinch of salt if you prefer.
- To make the salmon bowl, add the cooked grains (rice) and top with salmon and the chopped cucumber mixture.
- Garnish with the remaining scallion tops and fresh herbs.
Notes
- Salmon: I’m using canned salmon because I always have it stocked in the pantry for quick meals. My favorite brand is Trident, which I pick up from Costco, but if you have cooked salmon, use that!
- Spicy sauce: We love sambal oelek, but use your favorite hot sauce, like sriracha.
- Rice: I’m using cooked jasmine coconut rice, but cooked brown rice or quinoa is also delicious and nourishing. I like to meal prep my grains and have ready in the refrigerator. If I need to make them quick, you can cook jasmine rice in the Instant Pot for 4 minutes, or quinoa in 1 minute.
- Fresh herbs: I’m particularly fond of fresh mint in this recipe, but fresh basil or cilantro leaves (or a combination) are also delicious and elevate this simple meal.
- Meal Prep: When stored in airtight containers, cucumbers will last in the fridge for 1-2 days, shredded cabbage for 2-3 days, and radishes, for the best crispness, should be used within a day.
- Salmon Salad: If desired, the salmon salad can be easily doubled or even quadrupled for meal prep. It will keep in the fridge for up to 4 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.