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Salmon Rice Bowl Easy Recipe

A quick vegan rice bowl featuring plant-based salmon, vegetables, and savory seasoning.

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Plant-based salmon fillets — 12 oz
  • Cooked jasmine rice — 2 cups
  • Cucumber sliced — 1 cup
  • Carrots shredded — 1 cup
  • Soy sauce — 2 tbsp
  • Maple syrup — 1 tbsp
  • Rice vinegar — 1 tbsp
  • Garlic minced — 2 cloves
  • Sesame oil — 1 tsp
  • Olive oil — 1 tbsp
  • Sesame seeds — 1 tsp
  • Green onions — ¼ cup

Method
 

  1. Heat olive oil in skillet over medium heat.
  2. Cook plant-based salmon fillets 4 minutes per side.
  3. Remove fillets and set aside.
  4. Add garlic to skillet and cook briefly.
  5. Mix soy sauce, maple syrup, and rice vinegar.
  6. Pour sauce into skillet and stir gently.
  7. Return plant-based salmon to coat with sauce.
  8. Divide cooked rice into bowls.
  9. Add cucumber and carrots.
  10. Place glazed plant-based salmon on top and garnish with sesame seeds and green onions.

Notes

Nutritional values (per serving)

Calories: 350
Total Fat: 9g
Saturated Fat: 1g
Carbohydrates: 48g
Fiber: 4g
Protein: 19g

Vitamins and minerals (per serving)

Vitamin C: 25%
Iron: 15%
Magnesium: 14%
Potassium: 12%
Vitamin B6: 18%

Additional notes / tips

  • Add avocado slices for creaminess.
  • Use lime juice for brightness.
  • Serve bowl warm for best flavor.
  • Sprinkle extra sesame seeds.
  • Add chili flakes for spice.