I love a good rice bowl. In this dish, you are eating the rainbow with lots of colorful veggies and sweet blackberries. The dressing is made with traditional Asian ingredients like hoisin sauce, soy sauce and ginger but gets a fusion twist from the use of lime flavored olive oil and blackberry ginger balsamic vinegar. You can purchase the artisanal olive oil and vinegar at Patricia and Paul but don’t worry, I give you substitutions in the recipe if you don’t have these specialty ingredients in your pantry. You then get some crunch from cashews and the crispy Chinese chow mein noodles. There is a different taste and texture in every bite. If you like salmon, and love your rice bowls, don’t miss my teriyaki salmon bowls recipe – so good with 49 grams of protein in every bowl.
Not only is this delicious, but you are cooking everything on one sheet pan and then just assembling and garnishing at the end. It doesn’t get easier or faster to get a meal on the table.
How to make this salmon rice bowl
- Here’s how to get started. Make your dressing. Mix the olive oil, vinegar, hoisin, soy sauce, chili crunch, ginger and garlic powders and salt and pepper in a bowl. Whisk until full incorporated. NOTE: If you don’t have the lime olive oil, use regular olive oil and a the juice and zest of one lime. If you don’t have the blackberry balsamic vinegar, just use regular balsamic vinegar. These substitutions works just great in the dressing.
- Next, cut all your veggies and organize all your ingredients. On a baking sheet covered with parchment paper, lay your cut veggies in even rows. Put all of the same vegetable pieces in a row. This will make it easier to plate a beautiful bowl and to evenly distribute the veggies between both bowls. Then add the salmon cubes in their own section.
- Drizzle all but two tablespoons of the dressing all over the veggies and salmon. Toss lightly to get everything coated. Sprinkle with kosher salt and freshly ground black pepper. Pop into the preheated 375 degree F oven for 15 minutes.
- Meanwhile, put your condiments in small dishes so everyone can finish their salmon rice bowl the way they want. Have bowls for the green onions, cashews, sesame seeds, chow mein noodles and blackberries. If you have guests that love the heat, you can also put out a jar of Momofuku Chili Crunch so they can add the heat.
- After 15 minutes of cooking, spoon the remaining two tablespoons of dressing over the salmon and put under the broiler for two minutes to finish cooking the sauce, veggies and salmon.
- To serve, spoon rice into the two serving bowls and split the veggies and salmon evenly between the two bowls. Each person can top their own bowl with all their favorite toppings and enjoy.
Ingredient substititutions
- You could easily substitute shrimp or scallops for the salmon or even use tofu.
- You can use other veggies like asparagus, water chestnuts, and different colored peppers.
- Substitute almonds, macadamia nuts or peanuts for the cashews.
- Hoisin sauce is a sweet Asian BBQ sauce. You could easily substitute a sweet, thick teriyaki sauce, orange sauce or sweet and spicy chili sauce in this recipe for a different flavor combo.
If you enjoyed this recipe, leave a rating and comment below. I’d love to hear from you.
This is an incredibly tasty dish and one I think you will enjoy. If you like this Asian inspired meal, be sure to try these recipes too:
Pineapple and Mango Chicken Stir Fry
Ebi Tempura (Japanese Shrimp Tempura) With Ginger And Lime Dipping Sauce
Lime, Ginger and Blackberry Salmon Rice Bowl
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 Oz. Skinless Salmon, cut into large cubes
- 1 Tbsp. Patricia and Paul Lime Olive Oil OR regular olive oil and the juice and zest of a lime
- 2 Tbsp. Patricia and Paul Blackberry Ginger Balsamic Vinegar OR regular balsamic vinegar
- 1 Green onion, chopped
- 1 Tbsp. Low-Sodium Soy Sauce
- 1 Tbsp. Hoisin Sauce
- 1/2 Tsp. Chili Crunch
- Tsp. Garlic Powder
- ¼ Tsp. Ground Ginger
- Kosher salt and freshly ground black pepper
- 1/2 Red bell pepper, sliced into strips
- 1 Cup White button mushrooms, cut in half
- 1 Cup Snow Peas
- 1 Cup Broccoli florets, cut small
- 2 Tbsp. Cashews
- 2 Tbsp. Crispy chow mein noodles
- 1/2 Cup Fresh blackberries
- 1 Tbsp. Sesame seeds
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Put it to the side.
- Mix the olive oil, balsamic vinegar, soy sauce, hoisin sauce, chili crunch, garlic powder, ground ginger, a pinch of salt and 20 grinds of black pepper in a large bowl.
- Place the cut bell peppers, mushrooms, broccoli and snow peas in rows on the prepared baking sheet. Then, add the cubed salmon. Drizzle the sauce all over the veggies and salmon. Reserve about two tablespoons of the dressing. Season everything with salt and pepper. Place the baking sheet in the oven and roast for 15 minutes.
- While the veggies and salmon are roasting, put your toppings in small bowls so everyone can help themselves. Have a bowl for: chopped green onions, crispy chow mein noodles, cashews, fresh blackberries and the sesame seeds. I’ll also set out a jar of chili crunch in case my guests like the extra heat.
- After 15 minutes, spoon the remaining sauce over the salmon and put the baking sheet under the broiler for 2 minutes to finish cooking and to caramelize the sauce on the salmon.
- It is time to assemble your rice bowls. Add half the rice to each of two serving bowls. Then top each bowl with half of each roasted veggie and half the salmon. Let each person top their bowl with green onions, crispy noodles, cashews, blackberries, and some sesame seeds. Dig in and enjoy!
