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Salmon Rice Bowl with Tahini Drizzle

This nourishing salmon rice bowl is the perfect fridge clean-out recipe! Using leftover rice, salmon, and veggies combined with a creamy homemade tahini dressing, this bowl is quick, healthy, and customisable. Includes a smart hack to reheat rice without drying it out!

Recipe by Mireille Boutin @mirebout.





Yield
2
Prep Time
12 min
Cook Time
3 min
Total Time
15 min


Ingredients

For the Bowl

  • 2 cups (370 g) cooked rice (white, jasmine, or brown)
  • 7 oz (200 g) cooked salmon, flaked (grilled, baked, or roasted)
  • 1 cup (185 g) roasted or grilled vegetables (any mix of leftovers works)
  • ½ cup (93 g) cucumber, sliced
  • ¼ avocado, sliced
  • ¼ cup (45 g) quick-pickled red onions (see notes)
  • Sriracha, to taste (optional)
  • Salt and pepper, to taste

For the Tahini Dressing

  • 3 tbsp (45 g) tahini
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) maple syrup (optional, for balance)
  • 1 small garlic clove, grated (optional)
  • 2–3 tbsp (30 mL–45 mL) warm water, to thin
  • Salt and pepper, to taste

Quick-Pickled Red Onions (optional)

  • 1 small red onion, thinly sliced
  • ½ cup (125 mL) apple cider vinegar
  • ½ cup (125 mL) water
  • 1 tbsp (15 mL) maple syrup
  • 1 tsp (5 mL) salt

Directions

  1. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Slowly add warm water until the dressing reaches a creamy, pourable consistency. Set aside.
  2. In each serving bowl, lightly mash the cooked salmon with a fork to create a flaked base.
  3. Spoon leftover rice on top of the salmon.
  4. Place an ice cube on top of the rice, cover the bowl with parchment paper, and microwave for 2 minutes. This keeps the rice soft and fluffy instead of drying out.
  5. Add roasted vegetables, cucumber, avocado, and quick-pickled onions.
  6. Drizzle generously with the homemade tahini dressing and Sriracha if desired. Enjoy warm or at room temperature!

Notes

Quick-Pickled Red Onions (optional)

  1. In a small pan, combine water, apple cider vinegar and salt and bring up to a boil.
  2. Put the sliced onion into a heat safe container and pour the liquid over to submerge fully.
  3. Let sit for at least 30 minutes.

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