Can I use lox or gravlax?

Yes, you can technically use smoked salmon, lox, or gravlax here, but they all have slightly different flavors. Smoked salmon is the only one that has a smoky flavor, and it works the best in this recipe. Lox is salt-cured without any smoke, and gravlax is also salt-cured, but it usually has lots of dill and often includes alcohol.

What's the difference between cold and hot smoked salmon?

You can use either here, but they both have very different textures. Hot smoked salmon is smoked above 120°F, while the cold smoked one is below 90°F. Because of this, hot-smoked salmon has a much more "cooked" texture and also a stronger smoky flavor.

Smoked Salmon Rice Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Smoked Salmon Rice Bowl

Recipe by Veronika Sykorova

This Smoked Salmon Rice Bowl is such a simple but delicious 30-minute dinner or lunch! It's easy to make, and it's basically a deconstructed salmon sushi bowl, but with smoked salmon! You can meal prep the rice, cucumber salad, edamame, and the sauce ahead of time to make it even easier and quicker!

Total Time25 minutes
Yield2 1x
DietPescatarian

Ingredients

Units Scale

Basmati Rice

1/2 cup dry basmati rice
1 cup water
1/4 tsp fine sea salt

Boiled Edamame

1/2 cup frozen shelled edamame beans

Cucumber Salad

2-3 small cucumbers
1 tsp rice vinegar (unseasoned)
1/2 tsp toasted sesame oil
1/2 tsp sesame seeds (toasting is optional)

Bang Bang Sauce

1/4 cup mayonnaise (I use 100% avocado oil mayonnaise)
2 tbsp Thai sweet red chili sauce
1 tbsp sriracha (or other hot sauce to taste)
1/2 tbsp honey
1/2 tbsp rice vinegar

Everything else

4 oz smoked salmon
1/4 cup Quick Pickled Red Onions
1/2 avocado
1 packet seaweed snacks (or 1 nori sheet)

Cook Mode Prevent your screen from going dark

Instructions

Basmati rice: Rinse the rice well and drain it. Add it to a small saucepan with water and sea salt and bring to a boil. Lower the heat and simmer for about 12 minutes until there’s almost no water left. Fluff with a fork and cover for 2 minutes.
Edamame beans: While the rice is cooking, boil the edamame. Bring a medium pot of salted water to a boil on the stove, and add frozen edamame. Cook for 5 minutes, drain, rinse, and set aside to cool.
Cucumber Salad: Thinly slice the cucumber and add it to a medium bowl with rice vinegar, toasted sesame oil, and sesame seeds. Set aside.
Bang Bang Sauce: Add the mayonnaise, sweet red chili sauce, sriracha, honey, and rice vinegar to a small bowl or a jar. Whisk until smooth and store in the fridge.
To put everything together, divide the rice into two bowls or plates and add the cooked edamame, cucumber salad, smoked salmon, pickled red onion, and avocado.
Drizzle with bang bang sauce or sriracha mayo.
Lastly, slice the seaweed snacks into thin strips and sprinkle them on top. Enjoy!

Notes

Storing: This bowl is best eaten right away once you put everything together, but you can store everything separately in airtight containers in the fridge. The salmon will only last 1-2 days, but the rice, edamame, and cucumber salad can be stored for 2-3 days, and the bang bang sauce for up to 5 days.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Dinner, Main Dish
Method: Stovetop
Cuisine: American

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Find it online: https://thehealthfulideas.com/smoked-salmon-rice-bowl/