Last year I experimented a lot with salmon. Some experiments worked and some were total failures.

But no worries, those hours helped me discover how to make healthy eating pleasurable and simple. These salmon bowls are the outcome of that exploration and I still wonder how l ever lived without such tasty dishes.

They are filled with colorful, fresh ingredients and can be prepared quickly—ideal for hectic days or when you wish to impress without spending too much time in the kitchen.

These salmon bowls are just perfect for such cozy winter evenings.  Each recipe brings something special to the table, whether it’s a sauce or seasoning, everything matches the salmon’s taste perfectly.

Trust me It can be customized with anything you have in your fridge. 

So, are you ready to make your winters exciting again, let’s just start this beautiful journey of salmon bowl dishes—and don’t forget to let me know how they just turn out!

1- Salmon sushi bowl

Just Imagine a dish that combines sushi and salmon in a single bowl. This Salmon Sushi Bowl recipe is just perfect for you and trust me do try it once you are going to love it.

This recipe is ideal for sushi fans looking for traditional flavours in an innovative way. It’s also a fantastic choice for those who find rolling sushi challenging or prefer a more bowl-style meal.

INGREDIENTS 

For the Salmon

– 1 ½ pounds salmon fillets (~1 inch thick, skinless and cut into 1-inch cubes)

– 3 Tbsp. tamari (or soy sauce)

– 2 Tbsp. toasted sesame oil

– 2 Tbsp. rice vinegar

– 1 Tbsp. ginger, finely grated or minced

– 2 cloves garlic, finely grated or minced

– 1 tsp maple syrup

– ½ tsp red pepper flakes (optional)

For the Rice

– 1 cup sushi rice (dry)

– 1 ¼ cups water

– 1 tsp rice vinegar

For the smashed cucumber Salad

4-6 small cucumbers (or 2-3 large ones)

– 2 tablespoons rice vinegar

– 1 tablespoon grated fresh ginger

– 1 teaspoon honey or maple syrup

– ½ teaspoon salt

– ¼ teaspoon red pepper flakes (optional, for some heat)

Optional Toppings

– 1 large avocado, sliced thinly

– 2 stalks of green onion (scallions), sliced thinly

– Seaweed snack chips or crumbled nori sheets

– Sesame seeds

– Pickled ginger

How to Make it

1- Marinate the Salmon 

Combine tamari (soy sauce) , sesame oil, rice vinegar, grated ginger, grated garlic, maple syrup, and red pepper flakes (optional) in a bowl. Add the cubed salmon and let it marinate for about 20 minutes.

2- Cook the Rice

 Rinse the sushi rice under cold water, then cook it with water and rice vinegar. Bring the mixture to a simmer, lower the heat, cover, and cook until the water has been absorbed. 

3- Prepare the Cucumber Salad 

To prepare the Gingery smashed cucumber salad, cut the cucumbers into bite-sized pieces and mix together a dressing made from rice vinegar, grated ginger, honey, salt, and red pepper flakes. Toss the cucumbers with the dressing, ensuring they are evenly coated. Refrigerate for 30 minutes to let the flavours blend together.

4- Cook the Salmon 

Heat a  non-stick pan over medium-high heat. Sauté the salmon cubes for 5-6 minutes, turning occasionally until they are lightly caramelized and thoroughly cooked.

5- Assemble the Bowls

Distribute the rice among the bowls, top with the cooked salmon, cucumber salad, and any preferred toppings.

Tips and Variations

– You can substitute short-grain white or brown rice for sushi rice.

– Feel free to include additional toppings like sliced carrots, diced bell peppers, or chopped cilantro.

– you can also squeeze of fresh lime juice for different flavour.

Servings: 4-5 individuals  

Calories: 420-630

This portion size is based on generous serving, ensuring each bowl contains a wholesome mix of salmon, rice, cucumber salad, and garnishes.

– Protein: 35-50g

– Fat: 20-30g

– Saturated fat: 3-4g

– Cholesterol: 60-80mg

– Carbohydrates: 20-30g

– Fiber: 4-6g

– Sugar: 5-7g

– Sodium: 400-600mg

Savour your delightful Salmon Sushi Bowl and do let me know in the comment section how your experience went with this Bowl. 

2- Honey Sriracha Salmon Bowl

This Salmon Bowl with Honey Sriracha offers a delightful combination of sweet, spicy, and savory tastes.

It includes tender salmon coated in a sticky honey-sriracha glaze, served with rice and fresh garnishes.

This simple recipe is ideal for lunch or dinner and can be tailored to your preferences.

Ingredients  

For the Salmon

• 2 salmon fillets (approximately 6 oz each)  
• 2 tbsp. of honey  
• 1 tbsp. of sriracha sauce (modify according to your spice tolerance)  
• 1 tbsp. of soy sauce  
• 1 tbsp. of sesame oil  
• ½ tbsp. of minced garlic  
• ½ tbsp. of minced ginger  
• Juice from a half lime  

 For the bowl

–  Base: 2 cups cooked rice (white, brown, or quinoa)

– Toppings:

    – 1 Avocado (sliced or diced)

    – 1 Thinly sliced cucumber

    – ½  Shredded carrots

    – 2 Chopped green onions

    – 1 Thin strips of nori seaweed

    – 1 Toasted sesame seeds

Optional Drizzle Sauce

• 2 tbsp. of mayonnaise  
• 1 tbsp. of sriracha (to make spicy mayo)

How to Make it

1. Make the Honey Sriracha Glaze  

Mix honey, sriracha, soy sauce, sesame oil, garlic, ginger, and lime juice in a small bowl until thoroughly mixed.  

2. Prepare the Salmon  

Preheat the oven to 400°F (200°C) or warm a non-stick pan over medium heat.  

Coat the salmon ffillets completely with the honey sriracha glaze.

3. Cook the salmon

For Oven Cooking

Arrange the salmon on a baking sheet lined with parchment and bake it for 12 to 15 minutes, adjusting the time based on thickness, until the fish is thoroughly cooked and flaky. In the last 2 to 3 minutes, switch to broil on high to achieve a caramelized glaze.

For Pan-Searing

Add a bit of oil to a skillet and place the salmon with the skin facing down. Cook for 4 to 5 minutes on each side, applying extra glaze while it cooks, until the exterior is caramelized and the salmon is completely cooked.

4. Assemble the Bowl

Evenly distribute the cooked rice into two separate bowls as the foundation. Place the cooked salmon on top of the rice. Put the toppings—avocado, cucumber, shredded carrots, edamame, and strips of nori—surrounding the salmon.

 For the final touches sprinkle chopped green onions and sesame seeds and drizzle with spicy mayo or extra sriracha, if preferred.  Serve with chopsticks or a fork and savour this delicious, fulfilling bowl!

Variations  

Protein Substitute: Swap out salmon for shrimp, chicken, or tofu to mix things up.  

Grain Options: Consider using cauliflower rice, quinoa, or mixed greens as a foundation.  

Additional Vegetables: Incorporate sautéed mushrooms, roasted sweet potatoes, or bell peppers for added richness.

Nutritional Information (Per Serving)

Calories: ~550

Protein: 30g

Fat: 18g

Carbohydrates: 60g

Fiber: 8g

Sodium: 850mg

3. Crispy Salmon and Rice Bowl

If you’re new in the kitchen, this Crispy Salmon and Rice Bowl is an excellent dish to try!

It’s simple, delicious, and requires only a handful of ingredients. The crispy salmon provides a delightful crunch and goes wonderfully with tender, fluffy rice and fresh vegetables.

This bowl is nutritious, filling, and can be prepared in less than 30 minutes! Let’s get started!

Ingredients

For the Crispy Salmon

• 2 salmon fillets (about 5 oz each)
• 1 tbsp. of soy sauce 
• 1 tbsp. olive oil
• Black pepper and salt to taste 

For the Rice 

• 1 cup white or brown rice (or cauliflower rice if you want a low-carb option)
• 1 sliced small avocado
• ¼ cup fresh shredded carrot 
• ½ cucumber, thinly sliced
• 1 tbsp. Sesame seeds 
• 2 tbsp. Soy sauce 

How to Make It 

For the Rice 

1- Begin by preparing the rice. If you’re using white rice, rinse it thoroughly in a fine strainer under cold water until it clears.

This helps eliminate excess starch. Place the rice in a pot along with 2 cups of water. Bring the mixture to a boil over high heat. Once it reaches a boil, reduce the heat to low and cover the pot. Allow it to simmer for about 15 minutes (or until the water has been absorbed and the rice is soft).

2- Remove the pot from the heat and allow the rice to rest for 5 minutes. Before serving, use a fork to fluff the rice.

For the Salmon

1- While the rice cooks, warm a large nonstick pan on medium-high heat and pour in the olive oil.  

2- Sprinkle salt and pepper on both sides of the salmon fillets for seasoning.  

3- Place the salmon in the preheated pan, skin-side down (if applicable). Let it cook for 4-5 minutes without moving it to allow the skin to become crispy.  

4- Turn the salmon over and let it cook for an additional 3-4 minutes until it’s fully cooked and has a crispy exterior. (If desired, you can splash some soy sauce and chili sauce into the pan for added flavor).  

5- Take the salmon out let it rest for a minute to cool slightly before breaking it into small, bite-sized pieces.

Assemble the Bowl

1- After the rice is cooked, portion it out into two bowls.  

2- Place the crispy salmon on top of the rice.  

3- Surround the salmon with slices of cucumber, avocado, and shredded carrots.  

4- If desired, sprinkle sesame seeds on top.  

5- If you want extra flavor, drizzle some soy sauce over the bowl.  

6- Savor your easy and tasty crispy salmon and rice bowl!

Tips and Variations 

Salmon skin: If you’re not keen on the skin, you can take it off before or after cooking. Use a fork to peel it away gently.

Rice alternatives: you can opt for quinoa instead.

Toppings: You can enhance your bowl with additional toppings such as pickled ginger, sliced radishes, or cooked edamame. Tailor the bowl to suit your preferences!

 Nutritional Information 

(Per Serving: Recipe makes 2 servings)

Calories: ~450

Protein: 32g

Fat: 18g

Carbohydrates: 38g

Fiber: 6g

Sugar: 2g

Sodium: 350mg 

4. Crispy Bang Bang Salmon Bites bowl

This Crispy Bang Bang Salmon Bites Bowl offers an ideal mix of sweetness, spiciness, and crunch.

Small salmon portions are coated, fried until they reach a golden hue, and topped with a rich bang bang sauce. Placed atop rice with fresh vegetables, this bowl is a delight for your palate!

Ingredients  

For the Salmon Bites

• 2 salmon fillets (approximately 12 oz. total), with the skin taken off and diced into bite-sized pieces  
• 2 Large beaten eggs 
• 1 cup of panko breadcrumbs or simple regular breadcrumbs  cup of all-purpose flour  
• ½ teaspoon of garlic powder  
• ½ teaspoon of paprika  
• Salt and pepper according to your preference  
• Vegetable or canola oil for frying 

For the Bang Bang Sauce

• ¼ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 teaspoon honey or sugar

For the Bowl

• 2 cups cooked white or brown rice while for the low carb option you can also use cauliflower rice.

For the Toppings

• 1/2  thinly sliced cucumber
• 1/2 cup  carrots shredded 
• 1 small sliced and diced avocado
• 1 tablespoon sesame seeds (optional)
• 2 tablespoons green onions chopped for the garnishing

How to make it

1- For the Preparation of the Salmon Bites first dry the salmon pieces using a paper towel and season them with salt, pepper, garlic powder, and paprika.  

2- Take three separate bowls and put all-purpose flour in one bowl, Whisked eggs in the second bowl and breadcrumbs in the third bowl.

3- Dust each salmon piece with flour, then dip it in the whisked eggs, and lastly, coat it in breadcrumbs until thoroughly covered.

4- Prepare the Salmon Bites. For the Preparation of salmon bites you have three options

Frying (for the best crispness)  

For frying Pour oil into a pan and heat it over medium-high heat.  Cook the salmon bites in small batches, for 2-3 minutes on each side, until they turn golden brown and crispy. 

Transfer them to a plate lined with paper towels to absorb any excess oil.  

Baking (for a healthier choice)  

Set the oven to preheat at 400°F (200°C).  Arrange the breaded salmon bites on a baking sheet lined with parchment paper and lightly spray them with cooking oil.

Bake for 12-15 minutes, flipping them halfway through until golden and thoroughly cooked.

Air Frying ( for healthy and crispy bites)

For air frying preheat the air fryer to 375°F (190°C). Arrange the salmon bites in the air fryer in single layer on an air fryer basket. Air fry the bites for 10 minutes or until golden brown and crispy. 

5- For the Preparation of bang bang sauce take a small bowl and thoroughly mix sweet chili sauce, mayonnaise, honey or sugar, and sriracha sauce until the mixture is smooth. 

6- To assemble the Bowls, take two bowls and divide the rice into two halves into 2 bowls. On the top of the rice, add the salmon bites; for the topping, add sliced cucumber, avocado, and shredded carrots around the Simon. 

7- Evenly drizzle prepared bang bang sauce over the salomn and topping.

8- Garnish with chopped green onion and sesame seeds.

Serve and Enjoy crispy bang bang salmon bites bowl!

Tips and Variations 

1- You can use the other veggies based on what you like radishes, bell peppers, and greens.

2- Salmon can be replaced with chicken or tuna also. 

Nutritional Information (Per Serving; Recipe Makes 2 Bowls)

Calories: ~620

Protein: 35g

Fat: 28g

Saturated Fat: 5g

Carbohydrates: 58g

Fiber: 7g

Sugar: 8g

Sodium: 750mg

5. Mediterranean salmon bowl

This Mediterranean Salmon Bowl is a delicious, healthy, and refreshing meal influenced by the fresh components of the Mediterranean diet.

It includes well-seasoned salmon, a base of fluffy grains, and colorful vegetables, all drizzled with a creamy tzatziki sauce, making it an excellent choice for lunch or dinner.

Ingredients

For the Salmon

• 2 salmon fillets (about 6 oz each)
• 2 tbsp. olive oil
• 1 tbsp. paprika
• 1 tbsp. garlic powder
• ½ tbsp. dried oregano
• ½ tbsp. cumin
• Salt and black pepper according to your taste
• Juice of ½ lemon

For the Bowl Base 

• 2 cups cooked quinoa or white rice.
• ½ teaspoon olive oil (for fluffing the grains)

For the Toppings

• 1 cup halved cherry tomatoes
• ½ Diced cucumber
• ¼ cup thinly sliced red onion
• ¼ cup crumbled feta cheese
• 1 tbsp. Fresh chopped parsley

For the Tzatziki Sauce

• ½ cup Greek yogurt
• ½ cucumber grated and excess water is squeezed out
• 1 minsed clove garlic
• 1 tbsp. fresh chopped mint
• 1 tbsp. olive oil
• Juice of ½ lemon
• Salt and black pepper according to preference

How to make it

1- To marinade the salmon, take a bowl and add olive oil, paprika, cumin, garlic powder, salt, pepper and oregano. Mix the ingredients well and apply this mixture on the salmon fillets and keep it marinated for at least 20 minutes.

2- Preheat a non-stick pan on medium-high heat and drizzle in some olive oil.  Position the marinated salmon skin-side down and let it cook for 4-5 minutes undisturbed until the skin becomes crispy.  Turn the salmon over and cook for an additional 3-4 minutes until it is thoroughly cooked and flaky. Transfer to a plate and set aside.

3- As the salmon cooks, follow the package directions to prepare the grains. After the grains are done, use a fork to fluff them and add a small amount of olive oil for taste.

4- To prepare the Tzatziki Sauce take a small bowl and mix Greek yogurt, grated cucumber (after squeezing out the excess moisture), minced garlic, dill or mint, olive oil, lemon juice, salt, and pepper.  Stir thoroughly and taste. Modify the seasoning if necessary. Chill in the refrigerator until it’s time to use.

5- Time to prepare the bowls. Separate the prepared grains into two bowls to serve as the foundation. Place the cooked salmon atop the grains. 

Distribute the toppings—cherry tomatoes, chopped cucumber, red onion, olives, and crumbled feta—around the salmon. Drizzle tzatziki sauce over the top and garnish with fresh parsley or dill if you wish.

6- Serve after an additional lemon wedge on the side for a bright, refreshing flavor.

Tips and Variations 

1- Replace salmon with shrimp or chicken if you prefer. You can also incorporate more vegetables, such as roasted zucchini or bell peppers.

2- Replace rice with grains according to your flavor. 

Nutritional Information (Per Serving; Recipe Makes 2 ingredients

Calories: ~520

Protein: 38g

Fat: 22g

Saturated Fat: 5g

Carbohydrates: 39g

Fiber: 5g

Sugar: 6g

Sodium: 800mg

6- Spicy salmon bowls with coconut rice

Add some excitement to your dinner with these Spicy Salmon Bowls served alongside Coconut Rice! In this bowl, the salmon harmonizes beautifully with the coconut rice.

Finished with fresh vegetables and a sprinkle of sriracha mayo, this bowl offers a delightful mix of warmth and taste—a fantastic blend of spice and flavor!

Ingredients

For the Spicy Salmon

• 2 salmon fillets 
• 2 tbsp. soy sauce
• 1 tbsp. sriracha (adjust for spice level)
• 1 tbsp. honey
• 1 teaspoon sesame oil
• 1 minced clove garlic
• 1/2 grated teaspoon ginger

For the Coconut Rice

• 1 cup  basmati rice
• 1 cup coconut milk (full-fat or light)
• 1/2 cup water
• 1 tbsp. sugar (optional, for a touch of sweetness)
• 1/4 teaspoon salt

        For the Toppings

• ½ thinly sliced cucumber
• ½ sliced avocado
• ½ cup shredded carrots
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 tablespoons green onions chopped

         For the Sriracha Mayo

• 2 tablespoons mayonnaise
• 1 teaspoon sriracha (adjust to taste)
• 1 teaspoon lime juice

How to make it 

1- To marinate the salmon take a small bowl and combine soy sauce, honey,  sriracha, garlic, sesame oil, and ginger. Put the salmon fillets in a shallow dish and pour the marination on top.

Allow them to marinate for a minimum of 15-20 minutes while you get the rice ready.

2- To prepare the coconut rice wash the rice under cold water until it runs clear. In a medium-sized pot, mix the rinsed rice, coconut milk, water, sugar (if desired), and salt. Stir thoroughly. Bring the mixture to a boil over medium-high heat.

Once it reaches a boil, lower the heat to low, cover the pot, and allow it to simmer for 15 minutes.  Turn off the heat and let the rice rest, covered, for an additional 5 minutes. Fluff with a fork before serving.

3- To cook the salmon heat a non-stick frying pan over medium-high heat. Pour in a little oil. Take the salmon out of the marinade (set aside the marinade) and place it skin-side down (if it has skin) in the frying pan. Allow it to cook for 4-5 minutes. 

Turn the salmon over and cook for an additional 3-4 minutes until it is fully cooked and caramelized.  

4- Heat the reserved marinade in a small saucepan for 1-2 minutes to create a glaze, then brush it on top of the salmon.

5- To prepare the sauce combine mayonnaise, sriracha, and lime juice in a small bowl and stir until smooth to create the Sriracha Mayo. Tailor the spiciness to your preference.

6- Time to assemble the bowls. Divide the coconut rice as a base into two bowls. Place the salmon on top of the rice. Add the toppings like avocado and cucumber slices along with shredded carrot around the salmon. In the end, pour the prepared sriracha mayo on the fish and topping. Sprinkle the sesame seeds and green onions while serving.

7- Serve it and enjoy the perfect blend with your loved ones. 

Tips and Variations

1- If you’re not very much fond of spices use sriracha less in both the marination and the mayo.

2- If you prefer more veggies add pickled radishes or fresh herbs for more flavored texture. 

Nutritional Information (Per Serving; Recipe Makes 2 Bowls)

Calories: ~600

Protein: 36g

Fat: 25g

This spicy salmon bowl with coconut rice is simple not resistible and trust me you and your loved ones are going to live this.

7- Honey garlic salmon bowl recipe

The uniqueness of this bowl lies in its simplicity —no hard fast methods, no hard get ingredients —only bold flavors that blend perfectly. 

Whether you’re looking for something comforting for a weekday meal or a dish that can be prepared without the hassle, this recipe is the solution.

Believe me, once you experience it, this bowl will become a regular in your meal preparation. So let’s just dive in!

Ingredients

For the Salmon

1. 2 salmon fillets
2. 1 tbsp. olive oil
3. Salt and pepper according to your taste

For the Honey Garlic Sauce

• 2 tbsp. honey
• 2 tbsp. soy sauce
• 1 minced clove garlic
• ½ teaspoon grated ginger (optional, for extra flavor)
• 1 teaspoon sesame oil
• Juice of ½ lemon

For the Rice Bowl

• 2 cups cooked white or brown rice
• 1/2 cup carrots shredded
• 1/2 sliced cucumber
• 1 small sliced and diced avocado
• 1 tbsp. sesame seeds (optional, for garnish)
• 2 tablespoons green onions chopped

How to make it

1- Cook the white or brown rice by putting water in saucepan, add 1 tea spoon of salt, 1 tea spoon of oil and rice to it. Bring it to boil until rice are soft and properly cooked. Take out extra water and let it cool on the side. 

2- To prepare the salmon, first use a paper towel to pat the salmon fillets dry and season both sides with salt and pepper. Heat olive oil in a non-stick skillet on medium-high heat.  Add the salmon fillets to the skillet with the skin side down (if they have skin) and cook for 4-5 minutes. Turn the salmon over and cook for an additional 3-4 minutes until fully cooked. Remove from the skillet and set aside.  

3- For the prepare of the honey garlic sauce reduce the heat to medium in the same skillet. Add honey, soy sauce, minced garlic, ginger, sesame oil, and lemon juice. Mix the ingredients thoroughly.  Allow the sauce to simmer for 2-3 minutes until it thickens slightly. Place the cooked salmon back into the skillet and pour the sauce over the fillets to ensure they are evenly coated.

4- Time to prepare the bowls, split the cooked rice into two bowls as a base. Position the glazed salmon fillets atop the rice. Add the shredded carrots, cucumber slices, and avocado around the salmon. Add any leftover honey garlic sauce from the skillet over the rice and toppings. Top the salmon with sesame seeds and diced green onions for garnish.

5- Serve and Enjoy!

Tips and Variations 

1. Don’t overcook the salmon to keep it flaky and tender.
2. If you prefer extra saucier bowl you can Double the sauce ingredients For more flavour. 
3. Add extra veggies according to your preference and flavour. 

Nutritional Information (Per Serving; Recipe Makes 2 Bowls)

Calories: ~520

Protein: 35g

Fat: 18g

Saturated Fat: 3g

Carbohydrates: 50g

Fiber: 5g

Sugar: 12g

Sodium: 60mg 

8- Crispy Orange Salmon Bowl

This Crispy Orange Salmon Bowl is a delightful dish. The salmon is prepared until it’s perfectly crispy and drizzled with an orange sauce.

Accompanied by rice and  vegetables, this meal offers a flavourful twist on classic salmon. It’s ideal for a lunch or dinner. 

Ingredients

For the Salmon

• 2 salmon fillets
• 2 tablespoons corn starch (or flour)
• Salt and pepper according to taste
• 1 tbsp. olive oil

For the Orange Glaze

• 1/3 cup fresh orange juice (from about 1 orange)
• Zest of 1 orange
• 2 tbsp. soy sauce
• 2 tbsp. honey or brown sugar
• 1 teaspoon rice vinegar (or white vinegar)
• 1 minced clove garlic, minced
• 1 teaspoon ginger grated  (optional)
• 1 teaspoon corn starch mixed with 2 teaspoons water (for thickening)

For the Bowl Base and Toppings

• 2 cups cooked jasmine or basmati rice
• ½ cup carrots shredded 
• ½ sliced cucumber
• 1 small sliced avocado
• 1 tbsp. sesame seeds (optional)
• 2  tbsp. green onions chopped 

How to make it

1- Cook the white or brown rice by putting water in saucepan, add 1 tea spoon of salt, 1 tea spoon of oil and rice to it. Bring it to boil until rice are soft and properly cooked. Take out extra water and let it cool on the side. 

2- Next gently dry the salmon fillets and sprinkle salt and pepper on them. Dust both sides of the salmon with corn starch lightly, as this will help form a crispy exterior.

3- To prepare the Salmon, take a non stick pan, heat some olive oil over medium-high heat.  Place the salmon in the skillet with the skin side down (if present) and cook for 4-5 minutes until the skin becomes crispy. 

Turn the salmon over and cook for an additional 3-4 minutes until the flesh is thoroughly cooked and golden. Remove it from the pan and set it aside.

4- To prepare the orange glaze take a small bowl, combine orange juice, orange zest, soy sauce, honey or brown sugar, rice vinegar, minced garlic, and grated ginger (if desired).  Now pour this mixture in the in the same skillet and bring it to a simmer over medium heat. 

Mix in the corn starch and cook for 1-2 minutes until the sauce begins to thicken slightly.

5- Place the cooked salmon back into the skillet and pour the orange glaze over the fillets, ensuring they are evenly coated.

6- For the Preparation of the bowls Spoon the cooked rice into two separate bowls to make the base. Put the glazed salmon atop the rice. 

Surround the salmon with shredded carrots, cucumber slices, and avocado.  Pour any leftover orange glaze over the bowl for added taste. Finish with a sprinkle of sesame seeds and chopped green onions.

7- Serve while salmon is hot and enjoy citrusy flavour in every bite. 

Tips and variations 

1. For optimal flavour, use freshly squeezed orange juice and zest instead of bottled juice, which can be overly.
2. Consider adding roasted broccoli or pickled radishes for added texture and flavour.  
3. For a change, replace rice with quinoa, cauliflower rice, or soba noodles.

Nutritional Information (Per Serving; Recipe Makes 2 Bowls)

Calories: ~530

Protein: 36g

Fat: 18g

Saturated Fat: 3g

Carbohydrates: 48g

Fiber: 5g

Sugar: 12g

Sodium: 600mg

Here you go—an irresistible collection of such delicious salmon bowl recipes that combine tasty and nutritious ingredients. Whether you crave something spicy or cozy, these bowls provide options for every taste and occasion.

The best part? They’re easy enough for newcomers yet stunning enough to impress your friends and family.