Quick Asian Salmon Rice Bowl
An incredibly easy and flavorful Asian-inspired rice bowl featuring convenient canned salmon, fresh carrots, and a savory sauce. Perfect for a healthy, satisfying weeknight dinner.
Ingredients
- 1 can pink salmon 14.75 oz
- 2 cup cooked white rice
- 1 cup shredded carrots
- 2 medium green onions sliced
- 1 tbsp sesame seeds for garnish
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 0.5 tsp grated fresh ginger
- 1 clove garlic minced
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated fresh ginger, and minced garlic until well combined. Set aside.
- Divide the cooked white rice evenly into two serving bowls.
- Flake the drained canned salmon over the rice in each bowl. Arrange the shredded carrots alongside the salmon.
- Drizzle half of the prepared Asian sauce over each bowl, ensuring it coats the salmon and rice.
- Garnish each bowl with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your quick and delicious weeknight meal!
Notes
Feel free to customize with other vegetables like sliced cucumber, edamame, or avocado. A sprinkle of chili flakes can add a nice kick. You can also substitute brown rice or quinoa for white rice. For extra protein, a soft-boiled egg is a great addition.