Gluten Free Classic Salmon Rice Bowls

Total time35 min

Prep time15 min

Cook time20 min

Flaky, seared salmon gets bathed in a sticky, caramelized glaze built from honey, fresh ginger, and garlic, then set over a bowl of fluffy jasmine rice. Crisp cucumber, shredded carrot, and creamy avocado slices bring cool crunch against the warm, glossy fish, while a quick sriracha mayo drizzle adds just the right amount of heat. A scatter of green onion and sesame seeds finishes things off with texture and color that make this feel like a restaurant-style bowl made right at home. It's an easy weeknight dinner that comes together in one skillet and one pot of rice, and it's a solid pick for a gluten free table. Every component here is straightforward to prep ahead, so you can build your bowl exactly how you like it.

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Ingredients

4 servings

For the rice

1 ½ cups jasmine rice, rinsed
2 ¼ cups water
½ tsp salt

For the glaze

3 tbsp soy sauce
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.
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1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp fresh ginger, finely grated
2 garlic cloves, minced

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp neutral oil (such as avocado oil or canola oil)
¼ tsp salt
¼ tsp black pepper

For the sriracha mayo

3 tbsp mayonnaise
1–2 tsp sriracha, to taste
1 tsp fresh lime juice

For serving

1 english cucumber, thinly sliced
2 medium carrots, shredded or julienned
2 ripe avocados, sliced
2 green onions, thinly sliced
1 tbsp sesame seeds (optional)

Instructions

1
Combine the rinsed rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl until the honey is fully dissolved. Set aside.

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