Viral Salmon Rice Bowl Recipe for Flavorful Weeknights
A nutrient-packed Japanese-inspired bowl featuring crispy baked salmon, fluffy jasmine rice, and umami-rich broth with bamboo shoots. Ready in 40 minutes with pantry-friendly ingredients.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Seafood
- Method: Baking and Simmering
- Cuisine: Japanese-Inspired
- Diet: Pescatarian
Ingredients
Skinless salmon fillets (4 4-oz portions)
Jasmine rice (2 cups uncooked)
Vegetable broth (4 cups)
Light soy sauce (3 tbsp)
Bamboo shoots (1 8-oz can, drained)
Green onions (2 tbsp sliced)
Carrots (1 medium, sliced)
Sugar (1 tbsp)
Instructions
Preheat oven to 375°F. Season salmon and bake 12-15 minutes
Rinse rice. Combine 2 cups rice and 3 cups broth in Instant Pot/rice cooker. Cook 20 minutes (Instant Pot) or 40 minutes stovetop
In a pot, mix 1 cup broth, soy sauce, and 1 tbsp sugar
Simmer 5 minutes, add drained bamboo shoots and carrots. Cook 3-4 minutes
Divide cooked rice into bowls. Top with broth mixture and salmon. Garnish with green onions
Notes
Use tamari for gluten-free version
Adjust broth consistency by adding water if needed
Sliced carrots add extra color and nutrition
Leftovers store well in airtight containers