15 Minute Salmon & Avocado Rice Bowls | VIDEO
Ready for an easy salmon recipe you’ll have on repeat? This easy 15 minute salmon avocado rice bowl is perfect. It comes together quickly, is full of nourishing ingredients, and becomes extra flavorful thanks to a sweet and salty sauce. The jammy egg, with its runny yolk, makes this meal even more decadent and saucy (see what I did there? sorry not sorry…). You’ll want to make this for your family every week. If you can cook rice, you can rock this recipe!
I have a confession to make: I have a SUPER picky 3 year old. As a food blogger who takes great pride in getting people to try and love foods they may not have enjoyed in the past, this is a challenge for me on many levels. I used a different kind of apple sauce in his oatmeal the other day and he caught on right away. "Mommy, I don't like it. It's not the right flaaaavor." Ugh.
What makes this recipe perfect for picky eaters
There are still a few meals that Riley loves and that I feel great about making for him. This meal is a hit every time we make it! Here is what I love about it:
It takes very little time
Uses a few powerhouse ingredients
You can make the eggs however you (or they) like! My kiddos prefer them scrambled.
Can be assembled all in one bowl or, as shown in the photo below, on a kid-friendly plate where nothing is touching THIS IS IMPORTANT.
Sorry…got excited about that one.
Creating This Salmon Avocado Rice Bowl
The process for making this salmon rice bowl recipe is quite simple. It is especially easy if you have a rice cooker, but if you don’t it is ok! Just expect it to take a little extra time. Basically, here is the timeline I follow to make this recipe quickly:
Get the rice started, no matter the method, first. Rinse your rise well and get it cooking before doing anything else.
Preheat your oven to 425° F and start heating the water for your eggs. While you wait for it to come to a simmer, prepare your salmon.
By the time the oven is warm, your salmon will be ready to cook. Put it in the oven and then place your eggs in the water.
Your salmon and eggs should be done around the same time as your rice. Simply whisk together your sauce ingredients, assemble your bowls, and enjoy!
What you need to make this recipe
salmon fillets
Japanese white rice (sushi rice)
toasted sesame oil
salt & pepper
eggs (learn how to make perfect soft boiled eggs at high altitude here)
soy sauce
honey
Ways to mix it up
Try my salmon sashimi bowls! Like an easier version of sushi rolls.
Use other proteins: meatballs with teriyaki sauce, breaded chicken, shrimp…so many options!
Keep it vegetarian by omitting the fish and using tofu or other veggies.
Having picky eaters can be stressful, which is why this meal is so wonderful to make. It feeds kids and adults a healthy, satisfying meal that can be tailored to appeal to kid palettes and more adventurous adult palettes.
I know you, like so many others, will love this recipe. If you want to stay caught up on more recipes from me, please sign up for my email list!
15 Minute Salmon & Avocado Rice Bowls
Makes 4 Servings
2 cups white sushi rice
4 salmon fillets
2 1/2 teaspoons toasted sesame oil
salt and black pepper
4 eggs, room temperature
2 avocados, sliced
2 tablespoons low sodium soy sauce
1 tablespoon honey
Cook the rice in a rice cooker according to the manufacturers instructions (or on the stove top according to the instructions on the package*).
Heat the oven to 425 degrees Fahrenheit. While the oven heats up, place the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with 2 teaspoons of the sesame oil and season to taste with salt and pepper. Transfer to the oven and cook 9-12 minutes or until the fish is opaque but flakes easily. (Check out the video for a great method to test doneness!)
While the salmon cooks, bring a pot of water to a boil. Add the eggs gently and cook for 7 minutes. Transfer to an ice bath until cool enough to handle. Peel the eggs and cut them in half.
Whisk together the soy sauce, remaining 1/2 teaspoon sesame oil, and honey in a small bowl. Set aside.
Divide the rice among 4 bowls and top each with salmon, eggs, and avocado**.
*If you use the stovetop method, this meal takes about half an hour total to prepare. Still a short amount of time, relatively, but don't be surprised when it doesn't take 15 minutes!
**Omit eggs and sauce for kiddos under 1 year old and be sure to check the salmon for bones.
