Salmon Cucumber Rice Meal Prep Bowls
An easy and healthy meal prep option featuring salmon, cucumber compartments, and jasmine rice, perfect for a nutritious lunch or dinner.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 rice cooker
- 1 Mixing Bowl for marinade
Ingredients
Salmon
- 1 pound salmon fillets
- 1 tablespoon olive oil
- 1 lemon juiced
- Salt and pepper to taste
Rice
- 1 cup jasmine rice
- 2 cups water
Cucumber Compartments
- 2 large cucumbers sliced into sections
- Soy sauce for serving
- Sesame seeds for garnish
Instructions
Preparation
- Preheat your oven to 400°F. Season the salmon fillets with olive oil, lemon juice, salt, and pepper. Place on a baking sheet lined with parchment paper.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
- Rinse the jasmine rice under cold water until the water runs clear. Cook in a rice cooker with 2 cups of water, or follow package instructions if using a pot.
- Slice cucumbers into sections, hollow out the seeds to create compartments. These can be filled with rice or sauce.
- Divide the cooked rice into meal prep containers. Top with baked salmon and cucumber compartments filled with soy sauce or your favorite dressing.
- Sprinkle sesame seeds over the bowls for garnish. Serve immediately or store for later.
- Store the meal prep bowls in airtight containers in the refrigerator for up to 4 days.
- Reheat in the microwave or enjoy cold, depending on your preference.
Notes
Pro Tips: Always let the rice cool before sealing containers to avoid condensation. Use airtight containers for storage. Ingredient Substitutions: Try brown rice or quinoa for a different nutritional profile. How to Serve: Serve with soy sauce or a spicy mayo for added flavor. Storage & Freshness: Keep refrigerated and enjoy within 4 days. Make-Ahead Tips: Prepare ingredients separately and assemble when ready to eat.