These easy baked salmon poke inspired bowls are great for a no heat meal prep option for lunch or dinner. This recipe makes two cooked baked salmon bowls, but can easily be scaled up.
Cook the rice according to package instructions, resulting in at least 1 cup of rice. Cool the rice in the fridge.
While the rice is cooking and cooling, preheat the oven to 225F Line a small sheet tray with parchment paper. Put the salmon skin side down on the parchment paper and drizzle with olive oil. Season to taste with salt and pepper.
Cook for 30 minutes or until salmon reaches internal temperature of 145F. Salmon is cooked when it easily flakes with a fork.
While the salmon is cooking, whisk together all the ingredients for the dressing in a medium mixing bowl. If using for meal prep, divide into two containers with lids (I use small mason jars). If you’re eating immediately, keep in mixing bowl.
Chop up and prepare the toppings, set aside.
After the salmon is cooked, break it apart into bite sized pieces. The salmon should peel away easily from the skin.
Once the rice is cooled, mix it with the sugar and rice wine vinegar to season. Divide into two meal prep containers or bowls.
Split cooked salmon and all toppings between the two bowls. Top with sesame seeds.
If you’re eating it immediately, top each bowl with half of the sauce. Mix well and enjoy chilled.
If you’re meal prepping, store each bowl and sauce container in an airtight container with a lid in the fridge.
To enjoy for meal prep, remove from fridge and toss with one jar of sauce. I enjoy it cold from the fridge.
Notes
These proportions are for two bowls, but can easily be scaled up or down.
You can use whatever rice you prefer but ensure it is cooked and cooled before you build the bowl.
I typically start with ½ cup of brown rice to make 1 cup of cooked brown rice.
These measurements for toppings are rough estimates, feel free to customize.
These will keep for up to three days in the fridge.