Easy Avocado Salmon Rice Bowl

I’m always looking for a dinner that feels healthy but doesn’t take forever to make. Something that looks nice enough to serve to guests but easy enough to throw together on a Tuesday night. That’s exactly what this salmon rice bowl is for me.

The best part? Everything cooks at its own pace while you’re chopping and mixing. The rice does its thing on the stove. The salmon bakes in the oven. And you just dice up an avocado and stir together some lime and cilantro. Before you know it, you’ve got separate bowls of seasoned rice, flaky salmon, and creamy avocado ready to pile into bowls.

Want more protein? Add an extra piece of salmon. Not a fan of spice? Skip the chili powder on the avocado. This one’s really easy to make your own.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great in your rice bowl. And, if all you have access to is frozen salmon, you’ll still be good to go – just make sure to thaw it completely in the fridge overnight before cooking. For this recipe, you’ll want about a pound of salmon fillets, and either skin-on or skinless works fine since you’ll be flaking the cooked fish into chunks anyway. If you’re buying fresh salmon at the store, look for firm flesh that springs back when you touch it and doesn’t have a strong fishy smell.

Options for Substitutions

This bowl is easy to customize based on what you have in your kitchen:

• Jasmine rice: You can swap jasmine rice for basmati, brown rice, or even quinoa. Keep in mind that brown rice and quinoa will need different cooking times and water ratios – check the package instructions.
• Salmon: Not a salmon fan? Try using other fish like trout, arctic char, or even chicken breast. Cooking times may vary slightly, so check for doneness accordingly.
• Chicken stock: Vegetable stock works just as well here, or you can use water with a pinch of salt if you’re out of stock entirely.
• Cilantro: If cilantro tastes like soap to you, substitute with fresh parsley or basil instead. You’ll get a different flavor profile, but it’ll still be fresh and tasty.
• Honey: Maple syrup or agave nectar make good alternatives to honey and work the same way in the recipe.
• Avocado: While avocado adds creaminess to this bowl, you could use sliced cucumber or edamame for a different texture if avocados aren’t available or are too pricey.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon rice bowls is overcooking the fish, which turns it dry and chalky – salmon is done when it flakes easily with a fork and still looks slightly translucent in the center, so start checking around the 12-minute mark instead of waiting the full 18 minutes.

Another common error is adding the honey-lime mixture to the rice while it’s still piping hot, which can make the rice gummy, so let your cooked rice cool for about 5 minutes before stirring in the chicken stock mixture.

To keep your avocado from browning while you prep everything else, cut and season it last, right before serving, and make sure to coat all the exposed surfaces with lime juice.

Finally, don’t skip salting your rice water – underseasoned rice will make the whole bowl taste flat, even with all those flavorful toppings.

What to Serve With Avocado Salmon Rice Bowl?

This bowl is pretty filling on its own, but I love adding some quick pickled cucumbers or radishes on the side for a nice tangy crunch that cuts through the richness of the salmon and avocado. A simple cucumber salad with rice vinegar and sesame seeds is another great option that keeps things light and fresh. If you want to bulk it up even more, try adding some edamame or steamed broccoli right into the bowl, or serve it with a side of miso soup for a complete meal. Sometimes I’ll also throw in some shredded carrots or purple cabbage for extra color and texture.

Storage Instructions

Store: This bowl is best enjoyed fresh, but you can store the components separately in airtight containers in the fridge for up to 3 days. Keep the rice, salmon, and avocado mixture in separate containers so everything stays at its best quality and the avocado doesn’t brown too much.

Prep Ahead: You can cook the rice and salmon a day or two in advance to make assembly super quick. Just wait to prepare the avocado mixture until you’re ready to eat, since avocado tends to brown even with lime juice after sitting for a while.

Serve: When you’re ready to eat your prepped bowl, gently reheat the rice and salmon in the microwave for about 1-2 minutes or enjoy the salmon cold if you prefer. Then just add your freshly made avocado mixture on top and dig in!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 50-60 g
• Fat: 40-50 g
• Carbohydrates: 110-130 g

Ingredients

For the rice:

• 1 cup jasmine rice
• 2 cups water
• 1/2 tsp salt
• 4 tbsp chicken stock
• 1.5 tbsp lime juice
• 1 tbsp honey
• 3 tbsp cilantro (finely chopped)

For the salmon:

• 1 lb salmon fillets (skin on or off, as preferred)
• 0.5 tbsp olive oil
• 1.5 tbsp lime juice
• 1 tsp honey
• 2.5 tbsp cilantro (finely chopped)
• 1 tsp salt

For the avocado topping:

• 1 large avocado (diced)
• 1.5 tbsp lime juice
• 1.5 tbsp cilantro (finely chopped)
• 3/4 tsp chili powder
• 1/4 tsp salt

Step 1: Cook the Jasmine Rice

• 1 cup jasmine rice
• 2 cups water
• 1/2 tsp salt

Rinse the jasmine rice under cold water until the water runs mostly clear, then add it to a pot with 2 cups of water and 1/2 teaspoon of salt.

Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and the water is absorbed.

Remove from heat and let it sit covered for 5 minutes to finish steaming.

Step 2: Prepare the Rice Seasoning and Start the Salmon

• 4 tbsp chicken stock
• 1.5 tbsp lime juice
• 1 tbsp honey
• 3 tbsp cilantro
• 1 lb salmon fillets
• 0.5 tbsp olive oil
• 1 tsp salt

While the rice cooks, preheat your oven to 425°F and line a baking sheet with parchment paper.

In a small bowl, combine 4 tablespoons of chicken stock, 1.5 tablespoons of lime juice, 1 tablespoon of honey, and 3 tablespoons of finely chopped cilantro—set this mixture aside.

Pat the salmon fillets dry with paper towels, then rub the skin side with 0.5 tablespoon of olive oil and season with 1 teaspoon of salt.

Place the salmon skin-side down on the prepared baking sheet.

Step 3: Season and Bake the Salmon

• 1.5 tbsp lime juice
• 1 tsp honey
• 2.5 tbsp cilantro

In another small bowl, mix together 1.5 tablespoons of lime juice, 1 teaspoon of honey, and 2.5 tablespoons of finely chopped cilantro.

Spread this mixture evenly over the top of the salmon fillets.

Bake in the preheated oven for 12-18 minutes, depending on the thickness of your fillets—the salmon should flake easily with a fork when done.

I like to check the salmon at 12 minutes first, as thinner fillets can overcook quickly.

Step 4: Finish the Rice with Stock Reduction

• stock mixture from Step 2
• cooked rice from Step 1

Heat a small saucepan over medium heat and pour in the reserved stock mixture from Step 2.

Simmer for about 1 minute to lightly reduce and infuse the flavors, then remove from heat.

Fluff the cooked rice from Step 1 with a fork, then gently fold in the warm stock mixture until evenly distributed.

The rice should be moist and fragrant without being soggy.

Step 5: Prepare the Avocado Topping

• 1 large avocado
• 1.5 tbsp lime juice
• 1.5 tbsp cilantro
• 3/4 tsp chili powder
• 1/4 tsp salt

While the salmon finishes baking, cut the avocado in half, remove the pit, and dice the flesh into bite-sized pieces.

Place the diced avocado in a small bowl and gently toss with 1.5 tablespoons of lime juice, 1.5 tablespoons of finely chopped cilantro, 3/4 teaspoon of chili powder, and 1/4 teaspoon of salt.

I find that gently folding rather than stirring helps keep the avocado pieces intact and prevents them from turning into mush.

Step 6: Assemble the Rice Bowls

• seasoned rice from Step 4
• baked salmon from Step 3
• avocado mixture from Step 5

Divide the finished seasoned rice from Step 4 evenly among serving bowls.

Top each portion with a piece of the baked salmon from Step 3, and finish with a generous dollop of the prepared avocado mixture from Step 5.

Serve immediately while the salmon is still warm—the contrast between the warm rice and salmon with the cool, creamy avocado is part of what makes this bowl so delicious.

Easy Avocado Salmon Rice Bowl

Delicious Easy Avocado Salmon Rice Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the rice::

• 1 cup jasmine rice
• 2 cups water
• 1/2 tsp salt
• 4 tbsp chicken stock
• 1.5 tbsp lime juice
• 1 tbsp honey
• 3 tbsp cilantro (finely chopped)

For the salmon::

• 1 lb salmon fillets (skin on or off, as preferred)
• 0.5 tbsp olive oil
• 1.5 tbsp lime juice
• 1 tsp honey
• 2.5 tbsp cilantro (finely chopped)
• 1 tsp salt

For the avocado topping::

• 1 large avocado (diced)
• 1.5 tbsp lime juice
• 1.5 tbsp cilantro (finely chopped)
• 3/4 tsp chili powder
• 1/4 tsp salt

Instructions

 

• Rinse the jasmine rice under cold water until the water runs mostly clear, then add it to a pot with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes to finish steaming.
• While the rice cooks, preheat your oven to 425°F and line a baking sheet with parchment paper. In a small bowl, combine 4 tablespoons of chicken stock, 1.5 tablespoons of lime juice, 1 tablespoon of honey, and 3 tablespoons of finely chopped cilantro—set this mixture aside. Pat the salmon fillets dry with paper towels, then rub the skin side with 0.5 tablespoon of olive oil and season with 1 teaspoon of salt. Place the salmon skin-side down on the prepared baking sheet.
• In another small bowl, mix together 1.5 tablespoons of lime juice, 1 teaspoon of honey, and 2.5 tablespoons of finely chopped cilantro. Spread this mixture evenly over the top of the salmon fillets. Bake in the preheated oven for 12-18 minutes, depending on the thickness of your fillets—the salmon should flake easily with a fork when done. I like to check the salmon at 12 minutes first, as thinner fillets can overcook quickly.
• Heat a small saucepan over medium heat and pour in the reserved stock mixture from Step 2. Simmer for about 1 minute to lightly reduce and infuse the flavors, then remove from heat. Fluff the cooked rice from Step 1 with a fork, then gently fold in the warm stock mixture until evenly distributed. The rice should be moist and fragrant without being soggy.
• While the salmon finishes baking, cut the avocado in half, remove the pit, and dice the flesh into bite-sized pieces. Place the diced avocado in a small bowl and gently toss with 1.5 tablespoons of lime juice, 1.5 tablespoons of finely chopped cilantro, 3/4 teaspoon of chili powder, and 1/4 teaspoon of salt. I find that gently folding rather than stirring helps keep the avocado pieces intact and prevents them from turning into mush.
• Divide the finished seasoned rice from Step 4 evenly among serving bowls. Top each portion with a piece of the baked salmon from Step 3, and finish with a generous dollop of the prepared avocado mixture from Step 5. Serve immediately while the salmon is still warm—the contrast between the warm rice and salmon with the cool, creamy avocado is part of what makes this bowl so delicious.