Quick Salmon and Rice Bowl

5 from 2 reviews

In only fifteen minutes, create a stunning seafood bowl with a soft boiled egg and cream avocado.


  • 2 cups white sushi rice
  • 4 salmon fillets
  • 2 1/2 teaspoons toasted sesame oil
  • salt and black pepper
  • 4 eggs (room temperature)
  • 2 avocados (sliced)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon honey


  1. Cook the rice in a rice cooker according to the manufacturers instructions (or on the stove top according to the instructions on the package*).
  2. Heat the oven to 425 degrees Fahrenheit. While the oven heats up, place the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with 2 teaspoons of the sesame oil and season to taste with salt and pepper. Transfer to the oven and cook 9-12 minutes or until the fish is opaque but flakes easily. (Check out the video for a great method to test doneness!)
  3. While the salmon cooks, bring a pot of water to a boil. Add the eggs gently and cook for 7 minutes. Transfer to an ice bath until cool enough to handle. Peel the eggs and cut them in half.
  4. Whisk together the soy sauce, remaining 1/2 teaspoon sesame oil, and honey in a small bowl. Set aside.
  5. Divide the rice among 4 bowls and top each with salmon, eggs, and avocado**.


*If you use the stovetop method, this meal takes about half an hour total to prepare. Still a short amount of time, relatively, but don’t be surprised when it doesn’t take 15 minutes!

**Omit eggs and sauce for kiddos under 1 year old and be sure to check the salmon for bones.

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