Weeknight Crispy Salmon Rice Bowls

Charred Salmon, crispy veggies & a tasty sauce all on your table in under 30 minutes.

Hey gang!

These protein and veggie-packed crispy salmon rice bowls come together in under 30 minutes and are the next installment in my Weeknight Bites series.

I like to use leftover, frozen, or clean ingredient instant rice when I make these to cut down on dirty dishes but you can, of course, cook fresh rice as well. Just be sure to start your rice before the recipe below so everything is done at the same time.

Also some exciting news, I’m testing out some printable recipe cards with this post! The formatting will certainly be updated in coming weeks if people seem to respond well to them but any feedback you have would be greatly appreciated, just shoot me a message on Substack or Instagram.

Macros, along with a lower-calorie version and printable recipe card with a grocery list can be found at the bottom of this post. I hope you enjoy!

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Weeknight Crispy Salmon Rice Bowls

Yields: 2 Bowls

Salmon Ingredients:

• 1 lb salmon, cut into 1-inch cubes (450g, 2.5cm cubes)

• ¼ cup soy sauce or GF tamari (60ml)

• 1 tsp sesame oil (5ml)

• 1 tsp rice wine vinegar (5ml)

• 1 tsp honey (5ml)

• 2 garlic cloves, minced (about 6g)

• 1-inch piece of ginger, minced (about 10g)

• Cooking spray, as needed

Bowl Ingredients:

• 1.5 cups leftover, frozen, or instant rice (350g)

• 1 cup shelled edamame (150g)

• 1 small head radicchio, thinly sliced

• Sauces & sesame seeds to taste (Sriracha or my high-protein spicy mayo are both delicious on the bowl. Recipe for the spicy mayo is at the bottom of my post)

Feel free to add or substitute any leftover veggies or leafy greens you have in your fridge for the bowl.

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Instructions: