Asian Salmon Bowl with Brown Rice, Cucumber Salad & Wasabi Peas
Asian Salmon Bowl with Brown Rice, Cucumber Salad & Wasabi Peas
This Asian Salmon Bowl with Brown Rice, Cucumber Salad & Wasabi Peas is a flavour-packed, nutrient-dense meal that brings together tender salmon, hearty brown rice, crunchy wasabi peas, and a creamy, tangy drizzle. It’s the perfect combination of textures and tastes, with sweet, salty, and slightly spicy elements all in one vibrant bowl. The salmon is marinated in a fragrant soy, ginger, and garlic sauce, then quickly pan-seared to lock in its juicy flavour, creating a beautiful caramelised finish.What makes this dish so appealing is its simplicity and balance. The wholesome brown rice serves as a hearty base, while the quick cucumber salad adds freshness and crunch. Wasabi peas bring a unique spicy kick and an unexpected texture that keeps each bite exciting. A creamy sweet chilli drizzle ties everything together, adding just the right touch of richness without overpowering the delicate salmon.This recipe is perfect for meal prep, family dinners, or a nourishing weeknight meal that feels restaurant-quality but is easy to throw together at home. You can also customise it by swapping in your favourite vegetables, adjusting the sauce to suit your taste, or using leftover salmon to make it even faster.Whether you’re after something quick, wholesome, or just a fresh way to enjoy salmon, this bowl is sure to hit the spot. It’s proof that healthy eating doesn’t have to be boring—it can be delicious, satisfying, and easy all at once.
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Equipment
- Chopping Board
- Sharp Knife
- Measuring Cups and Spoons
- Medium pot with lid
- Non-stick frying pan
- Small mixing bowls
Ingredients
Protein
- 600 g salmon fillets skinless, cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon pure maple syrup
- 1 garlic clove minced
- 1 teaspoon ginger finely chopped
Fibre
- 1 cup brown rice uncooked
- 1 cup edamame beans fresh or thawed from frozen
Fresh
- 1 lebanese cucumbers cut into rounds
- 1 avocado diced
- 1/4 cup wasabi peas crushed
- 1 tablespoon sesame seeds white or black
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon caster sugar
Drizzle
- 2 tablespoons mayonnaise
- 1 tablespoon sweet chilli sauce
- 2-3 teaspoons warm water to thin if needed
Instructions
- Rinse brown rice under cold water. Add to a pot with 2.5 cups of water and bring to a boil. Reduce heat, cover, and simmer for 30–35 minutes or until tender. Fluff with a fork and set aside.
- In a bowl, combine soy sauce, vinegar, maple syrup, garlic, and ginger. Toss the salmon cubes in the marinade and set aside for 10–15 minutes. Heat a large non-stick pan over medium-high heat and cook the salmon cubes for about 2 minutes per side or until cooked through and caramelised. Remove from pan and rest.
- Combine the cucumber, avocado, wasabi peas, sesame seeds. Then add vinegar & sugar and mix.
- In a small bowl, stir together mayo, sweet chilli sauce, and water to create a creamy drizzle.
- Divide rice between 4 bowls. Top with salmon and the cucumber salad. Drizzle with sauce before serving.
Video
Notes
Cooking Tips for Beginners
- Marinate the salmon while the rice cooks to save time.
- Watch the salmon carefully while cooking to avoid overcooking; it should still be tender inside.
- Gently toss the salad ingredients to avoid breaking the avocado pieces.
- Adjust the thickness of the drizzle by adding more or less warm water.
Serving Suggestions
- Add steamed greens like broccolini or bok choy for extra vegetables.
- Sprinkle with extra wasabi peas or sesame seeds for added crunch.
- Serve with pickled ginger on the side for a sushi-inspired twist.
Make-Ahead or Prepare-Ahead Guidance
- Cook the rice and marinate the salmon up to 1 day in advance.
- Prepare the creamy drizzle and store in the fridge until needed.
- Assemble just before serving to keep the salad and wasabi peas fresh and crunchy.
Freezer Friendly
- The salmon can be marinated and frozen raw in a zip-lock bag. Defrost overnight before cooking.
- Cooked salmon is best enjoyed fresh but can be stored in the freezer for up to 1 month.
Storage Advice
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Store marinated raw salmon or cooked salmon separately for up to 1 month.
- Reheating: Gently reheat salmon and rice in the microwave or enjoy cold for a sushi-style bowl.
Meal Prep Instructions
- Cook rice and divide into meal prep containers.
- Marinate and cook salmon, then portion into containers.
- Prepare salad and creamy drizzle fresh or keep components separate to assemble on the day.
Substitutions
Protein:- Swap salmon for cooked chicken breast, tofu, or prawns.
- Replace brown rice with quinoa or white rice.
- Use sugar snap peas or steamed broccoli in place of edamame.
- Use a dairy-free mayo for the drizzle.
FAQs
- Can I use pre-cooked salmon?
Yes, simply reheat gently or use cold if preferred. - Are wasabi peas very spicy?
They have a mild wasabi kick, but you can omit them or use roasted peanuts if preferred. - Can I swap out the brown rice?
Yes, quinoa, white rice, or even soba noodles work well. - Can I make this vegetarian?
Yes, swap salmon for crispy tofu or tempeh.
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Helpful Hints
- Toast sesame seeds for extra flavour.
- Adjust the sweetness or spice level of the drizzle to taste.
- Swap the vegetables based on what’s in season or what you have on hand.
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