You know those nights when you need something fast, filling, and actually good for you? That’s exactly why I make this salmon rice bowl on repeat. It’s my go-to when I want a balanced meal without fuss – flaky salmon, creamy avocado, and fluffy scrambled eggs piled over warm rice. The best part? It comes together in under 30 minutes, and you can tweak it a million ways based on what’s in your fridge. Trust me, once you try this combo, you’ll be hooked.
Why You’ll Love This Salmon Rice Bowl
This bowl checks all the boxes for me, and I bet it will for you too:
- Weeknight superhero: Ready in 25 minutes flat—even faster if you use leftover rice
- Perfectly balanced: Protein from salmon and eggs, healthy fats from avocado, and carbs from rice keep you full for hours
- Endlessly customizable: Swap in whatever veggies you have—I’ve used spinach, edamame, even roasted sweet potatoes
- Cleanup’s a breeze: Just one pan for the salmon and eggs means less time scrubbing dishes
It’s the kind of meal that feels special but requires zero chef skills—my kind of cooking!
Ingredients for Salmon Rice Bowl
Here’s everything you’ll need for my favorite salmon rice bowl—I promise it’s all simple stuff you might already have:
- 2 salmon fillets, cooked and flaked into big, juicy chunks (skin-on for extra flavor!)
- 2 cups cooked white rice—day-old rice works perfectly here
- 3 large eggs, whisked with a pinch of salt for the fluffiest scramble
- 1 ripe avocado, sliced—wait until it yields slightly when pressed
- ½ cup shredded carrots for crunch (I use the pre-shredded bag when I’m lazy)
- 1 tablespoon butter or olive oil—butter makes the eggs richer, but oil works great too
- Salt and black pepper to taste—don’t skimp on seasoning!
- Chopped chives or green onions (optional but SO worth it for color and freshness)
See? Nothing fancy, just good ingredients coming together in the tastiest way possible.
How to Make Salmon Rice Bowl
Okay, let’s get cooking! This comes together so fast you’ll barely believe it. Here’s exactly how I make my favorite salmon rice bowls:
Step 1: Cook the Rice
If you don’t have leftover rice (my secret time-saver!), cook 2 cups white rice according to package directions. I love jasmine rice here—it’s fragrant and sticky enough to hold everything together. Brown rice works great too if you want extra fiber—just add about 10 minutes to the cook time.
Step 2: Prepare the Salmon
Season 2 salmon fillets generously with salt and pepper. Heat a skillet over medium-high and cook skin-side down first for 4-5 minutes until crispy. Flip and cook another 2-3 minutes until just opaque—don’t overcook! Let rest 2 minutes before flaking into big, beautiful chunks.
Step 3: Scramble the Eggs
In the same pan (less dishes!), melt 1 tbsp butter over low heat. Pour in 3 whisked eggs and gently push them around with a spatula until soft curds form—about 2 minutes. Remove while still slightly wet—they’ll keep cooking from residual heat!
Step 4: Assemble the Bowl
Now the fun part! Divide warm rice between bowls. Top with salmon chunks first (so they stay warm), then eggs, avocado slices, and shredded carrots. Finish with extra pepper and those chives if you’re feeling fancy. Dig in immediately—the contrast of textures is everything!
See? Told you it was easy. The whole process takes less time than deciding what to order for delivery!
Tips for Perfect Salmon Rice Bowl
After making this bowl weekly for years, here are my can’t-skip secrets:
- Warm rice is key: Cold rice makes the whole bowl sad—microwave leftovers with a damp paper towel to revive them
- Undercook eggs slightly: They’ll finish cooking from the rice’s heat for perfect creaminess
- Season in layers: Salt the salmon, eggs, AND rice—it makes every bite pop
- Avocado last: Add it right before serving so it doesn’t brown
These tiny tricks make all the difference between good and “wow, can you teach me?”
Variations & Substitutions
The beauty of this bowl? You can mix it up based on what you’ve got or what you’re craving! Here are my favorite twists:
- Rice alternatives: Swap in quinoa, cauliflower rice, or even soba noodles for a change
- Protein swaps: Tofu scrambles beautifully instead of eggs, or try crispy chickpeas for a vegan version
- Veggie boost: Roasted broccoli, quick-pickled cucumbers, or sautéed mushrooms all work magic
- Dairy-free: Use olive oil instead of butter—the eggs still come out perfect
Don’t be afraid to play around—I’ve never met a combo that didn’t work in this bowl!
Serving Suggestions
My favorite way to jazz up these bowls? A drizzle of sriracha mayo (just mix mayo with hot sauce!) or a sprinkle of furikake for extra umami. Pickled ginger adds a bright punch, and roasted seaweed snacks crumbled on top give that satisfying crunch. Serve with miso soup for the ultimate cozy meal—you’ll feel like you’re at your favorite sushi spot!
Storage & Reheating
Leftovers? No problem! Store assembled bowls (without avocado) in the fridge for 2 days max—the rice dries out after that. For longer storage, freeze just the cooked salmon and rice together for up to 1 month. Reheat gently in the microwave with a damp paper towel to keep everything moist. Always add fresh avocado right before eating—no one likes brown, mushy guac!
Nutritional Information
Each bowl packs a serious nutrition punch—but remember, these are estimates and will vary based on your ingredients:
- 520 calories per serving
- 36g protein (hello, salmon and eggs!)
- 6g fiber from the rice and veggies
- 25g healthy fats thanks to that creamy avocado
It’s the kind of meal that keeps you full and energized without weighing you down—my perfect balance!
FAQ
Can I use frozen salmon for this protein rice bowl?
Absolutely! Just thaw it overnight in the fridge first. Pat it dry really well before seasoning—that helps get that perfect sear. I actually keep frozen fillets on hand for last-minute healthy meal bowls.
What’s the best way to reheat leftovers of this easy salmon dinner?
Microwave the rice and salmon together with a damp paper towel over top (about 1 minute). Reheat eggs separately for just 15 seconds—they toughen fast! Always add fresh avocado after reheating.
Can I make this balanced bowl meal ahead?
Yes! Prep the rice, salmon, and shredded carrots up to 2 days ahead. Store separately and assemble with fresh eggs and avocado when ready. The flavors actually get better as they mingle!
If you’ve tried my go-to salmon rice bowl, I’d love to hear how it turned out for you! Leave a quick note in the comments—did you stick to the recipe or put your own spin on it? Maybe you discovered an amazing new topping combo? I read every single one (yes, really!), and your tips help other home cooks get it just right. Cooking should be joyful and shared, so don’t be shy—tell me about your bowl adventures!
Print
25-Minute Salmon Rice Bowl That Will Blow Your Mind
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A simple and nutritious salmon rice bowl with scrambled eggs and avocado for a balanced meal.
Ingredients
- 2 salmon fillets, cooked and flaked
- 2 cups cooked white rice
- 3 large eggs
- 1 ripe avocado, sliced
- ½ cup shredded carrots
- 1 tablespoon butter or olive oil
- Salt, to taste
- Black pepper, to taste
- Chopped chives or green onions (optional)
Instructions
- Cook rice according to package instructions and keep warm.
- Season salmon with salt and pepper, then pan-sear or bake until cooked through. Flake into chunks.
- Whisk eggs with a pinch of salt and cook gently in butter over low heat, stirring until soft and fluffy.
- Assemble bowls with warm rice as the base.
- Top with salmon, scrambled eggs, avocado slices, and shredded carrots.
- Finish with black pepper and optional chopped chives or green onions. Serve warm.
Notes
- Use leftover rice for quicker prep.
- Substitute brown rice for extra fiber.
- Add sriracha or soy sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-searing, Scrambling
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 300mg
Keywords: salmon rice bowl, salmon and eggs, protein rice bowl, healthy meal bowl, easy salmon dinner, balanced bowl meals