Low FODMAP Salmon Rice Bowl
This bowl delivers everything you want from a weeknight dinner — flaky, crispy-skinned salmon over fluffy jasmine rice, with cool cucumber, bright carrots, and a savory tamari-ginger sauce that ties it all together. It comes together in about the time it takes the rice to cook, making it genuinely weeknight-friendly for four people. The sauce is where the flavor magic happens: tamari, rice vinegar, a touch of maple syrup, fresh ginger, and sesame oil create a glossy, umami-rich drizzle that tastes far more complex than the effort involved. Gut-friendly eating often means giving up the bold, savory flavors you love most, but this recipe is built around smart swaps that don't compromise on taste. Garlic-infused oil delivers that deep, aromatic backbone without the fructans found in whole garlic, and only the green tops of scallions are used, keeping the allium flavor while staying within safe thresholds. The result is a restaurant-quality bowl that's genuinely satisfying — and if you want to add a few thin slices of avocado on top, just keep the portion modest to stay on track.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, rinsed
- 2 ¼ cups water
- ¼ tsp salt
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tbsp garlic-infused oil
For the salmon
- 4 salmon fillets (about 5–6 oz each), skin-on
- 1 tbsp garlic-infused oil
- ½ tsp salt
- ¼ tsp black pepper
For the bowls
- 1 medium english cucumber, thinly sliced
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp sesame seeds
- 1 medium avocado, thinly sliced (optional)
Ingredient noteA serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
Instructions
- 1
Combine the jasmine rice, water, and 1/4 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 for 15 minutes, until all the water is absorbed and the rice is tender. Remove from the heat and let it steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the tamari, rice vinegar, maple syrup, grated ginger, sesame oil, and 1 tbsp garlic-infused oil in a small bowl until smooth. Set aside.
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