Salmon Veggie Rice Bowl

This salmon veggie rice bowl is a nutritious and satisfying meal made with simple, whole ingredients. It combines flaky, seasoned salmon with fluffy jasmine rice and a mix of California vegetables for a well-balanced bowl. Low-sodium soy sauce and unagi sauce bring bold umami flavor, while garlic powder, paprika, salt, and pepper elevate the dish. Perfect for meal prep or a quick weeknight dinner, this high-protein bowl offers clean fuel to power your day with flavor and ease.

Author: Hunt4Shredz

Category: Dinner

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 1 rice bowl

Calories: 1,007 kcal per serving

Ingredients

5 ounce - salmon fillet
2 cup - California mixed vegetables
1 cup - jasmine rice
2 cup - water
⅛ - Salt
⅛ - Pepper
⅛ - Paprika
⅛ - Garlic powder
1 tablespoon - low sodium soy sauce
1 tablespoon - unagi sauce

Instructions

Cook 1 cup jasmine rice with 2 cups water according to package instructions. Set aside.
Season salmon with salt, pepper, paprika, and garlic powder.
Pan-sear or air fry salmon until cooked through (about 8–10 minutes depending on thickness).
Steam or microwave California mixed vegetables until tender.
In a bowl, layer jasmine rice, steamed vegetables, and salmon.
Drizzle with low-sodium soy sauce and unagi sauce.
Serve warm and enjoy.