Salmon Rice Bowl Recipe
A vibrant, vegan-friendly Salmon Rice Bowl featuring plant-based salmon alternative, fluffy rice, crisp vegetables, and a savory-sweet glaze for quick, satisfying meals.
Ingredients
- 200 g plant-based salmon substitute sliced
- 1 cup uncooked rice
- 2 cups water or vegetable broth
- 1 cup broccoli florets
- 1/2 cup bell peppers sliced
- 1/2 cup snap peas
- 1/2 cup carrots julienned
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup or agave
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 tbsp sesame or olive oil
- Optional: sesame seeds or green onions for garnish
Instructions
- Cook rice in water or vegetable broth according to package instructions.
- Heat oil in a skillet over medium heat.
- Sear plant-based salmon until lightly browned and slightly crispy.
- Add broccoli, bell peppers, snap peas, and carrots; sauté until tender-crisp, about 5–7 minutes.
- Stir in soy sauce, maple syrup, garlic, and ginger; coat vegetables and salmon substitute evenly.
- Serve rice in bowls, top with plant-based salmon and vegetables, garnish as desired.
Notes
Nutritional Values (per serving)
- Calories: 370
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 18g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 55%
- Vitamin C: 50%
- Calcium: 15%
- Iron: 25%
- Vitamin K: 30%
Tips to Enhance Flavor
- Drizzle extra glaze for more umami richness.
- Sprinkle sesame seeds or crushed peanuts for added crunch.
- Add mushrooms or edamame for extra protein and texture.
- Toss fresh herbs like cilantro or green onions for brightness.
- Use a splash of rice vinegar for tangy contrast.