Easy Gluten Free Salmon Rice Bowls

Hi guys!

If you're anything like me, you’re always on the lookout for simple, and healthy-ish meals that actually taste good and don't take FOREVER when you are trying to make it! I love having recipes that are perfect for those busy weeknights when you need to cook something but don’t want to put in the effort. Recently we have been making these easy gluten-free salmon rice bowls that take honestly less than 20 minutes, it is filling and tastes so so so good! when you still want something tasty and satisfying. These gluten-free salmon and rice bowls are a total game-changer- packed with flavor and super easy to throw together!

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Ingredients:

• 2 salmon fillets (fresh or thawed if frozen)

• 2 cups cooked white rice or sushi rice (warm)

• 2 tbsp Kewpie mayonnaise (Japanese mayo)

• 1 tbsp coconut aminos (or to taste)

• 1 tsp rice vinegar (optional, for added tang)

• 1 tsp sesame oil (optional, for extra flavor)

• 1 tbsp sesame seeds (optional, for garnish)

• a handful of diced red onion

• a handful of diced cucumber

• sriracha mayo (to taste)

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Instructions:

1. Cook the rice: If you haven't already, cook the rice according to package instructions. Once done, fluff the rice and set it aside to keep warm. We use this rice cooker to make our rice and it is the perfect amount for the two of us every time. If you have more people in your family you might want to get a larger one like this one that cooks 3 cups uncooked rice or this one here cooks 5 cups uncooked rice!

2. Prepare the salmon:

   • Season the salmon fillets with a pinch of salt and pepper.

   • You can either pan-sear, air-fry, or bake the salmon.

     • To pan-sear, heat a non-stick skillet over medium-high heat, add a bit of oil, and cook the salmon fillets for 3-4 minutes on each side until golden and cooked through. Once cooked, remove the skin (if desired) and flake the salmon into bite-sized pieces.

     • Alternatively, bake the salmon at 400°F (200°C) for about 10-12 minutes. Once cooked, remove the skin (if desired) and flake the salmon into bite-sized pieces.

     • We like to put ours in the air fryer for a faster cook time, I remove the skin if there is any and then cut the salmon into bite sized pieces and bake them in the air fryer for 6-8 minutes at 375°F.

3. Make the sauce: In a small bowl, mix the Kewpie mayonnaise with the coconut aminos. If you like extra richness, add a bit of sesame oil to the mayo mixture. Lastly if you are wanting to add in a bit of extra tang, you can stir in some rice vinegar.

4. Assemble the bowls:

   • Divide the warm rice into bowls.

   • add cucumber and red onion

   • Top each bowl with the flaked salmon.

   • Drizzle the Kewpie mayo and coconut aminos mixture over the salmon and rice.

5. Garnish and serve:

   • Sprinkle sesame seeds and sliced green onions on top.

   • Optionally, you can also add pickled ginger or nori furikake seasoning for extra texture and flavor.

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And there you have it—a delicious and satisfying salmon rice bowl! Whether you're cooking for one or feeding a family, this recipe is versatile and easy to customize. Sometimes we like to swap the salmon for shrimp! With perfectly seasoned salmon, creamy Kewpie mayo, and the fresh crunch of cucumber and onion, this bowl is sure to become a go-to favorite. You could also add any other choice of garnishes for extra flavor and texture to make it perfect to your preference! I absolutely recommend giving this easy weeknight salmon rice bowl a try! I would love to know if you try this out or make something similar to this for me to try myself! As always, let me know in the comments below or you can send me an email at hello@emmatarynjones.com!