Sign In
Sign Up Now

Salmon Rice Bowl with Spinach, Avocado + Peanut Sauce

Active Time: 15 minutes
Total Time: 50 minutes
image for Recipe schema

Let Your Friends Try This Recipe!

Why we love it:

Rice bowls are super fun to assemble and serve as a feast for the eyes because of the rainbow of ingredients. They’re healthy but definitely comfort food. And we love a bowl like this as a solution for serving a group or family with varied eating preferences, since everyone can decide what they get on top. The long cook time here is only because of the short grain brown rice - see substitutions for making this a 20 minute meal!


  • 1 cup Short Grain Rice (Brown)
  • 2 cups Water
  • 1 teaspoon Kosher Salt
  • 1 pound Salmon (filets, skin-off)
  • 1 Lemon (divided)
  • 14 cup Peanut Butter
  • 3 Tablespoons Soy Sauce (or tamari)
  • 12 teaspoon Garlic Powder
  • 12 teaspoon Ground Ginger
  • 12 teaspoon Sriracha (or more to taste)
  • 12 pound Baby Spinach
  • 1 teaspoon Sesame Oil
  • 1 Avocado
  • 4 Tablespoons Chopped Peanuts (optional, for garnish)

Cooking Instructions

  • 2. RICE

    Combine the rice, water and 2/3 of the salt in a pot with a fitted lid. Set over high heat and bring to a boil, then stir well. Turn heat down to low and cover. Steam for about 45 minutes or until the rice is tender and the water has been absorbed.

  • 3. SALMON

    Place filets on a lined baking sheet. If you don’t have one piece per person, you can cut larger pieces in half to get what you need. Or, you could leave them as if for now and plan to flake the cooked salmon over the top for a different look.

    Sprinkle the top of each filet with a hefty pinch of salt.

    Slice the lemon in half. Place the cut side down and slice into thin half moons all the way across. Lay the lemon slices evenly across the top of the salmon.

    Place the tray in the oven and bake for 16-20 minutes. The salmon will remain bright pink and not look much different than when it was raw! Check the bottom edge for white protein that has solidified. And, you can gently press on the top and it should feel delicate, but firm. Remove from oven.

  • 4. SAUCE

    While the salmon is cooking, make the sauce.

    Whisk everything together in a large bowl. That’s the: peanut butter, soy sauce, garlic powder, ground ginger and sriracha. Add the juice from the other half of the lemon. Whisk until smooth and feel free to add more sriracha if you like it spicier.

    The sauce will be thick, but it should still drip off of a spoon. If it’s too thick, whisk in a tablespoon of water.

  • 5. SPINACH

    Wash and drain the baby spinach. Heat a sauté pan over medium-high heat and add the sesame oil. When it’s hot, add the spinach - it’s ok if some water is clinging to the leaves but be mindful of splatter when it hits the oil. Toss with tongs until it’s wilted, about 2-3 minutes.

    Turn off the heat.

  • 6. SERVING

    Serve a scoop of rice in each bowl. Top with a piece of salmon. (Or, flake desired amount of salmon onto each bowl with a fork). Add mound of spinach. Slice and scoop out the avocado. Spoon plenty of sauce over top and sprinkle it all with peanuts.

Check out our new features!


    make sure to use GF tamari
  • PALEO:
    use tamari, sugar free peanut butter or sub for tahini. Omit rice and serve as a salad over uncooked baby spinach. Or serve over zucchini noodles or cauliflower rice
    white rice short or long grain or long grain brown rice, or quinoa (cooking times all vary so check the package)
    if you use pre-cooked brown rice, white rice, or quinoa this dish really doesn’t take much time at all!
    use tahini or sunbutter instead of peanut butter, or serve with a different sauce entirely. Something like hoisin sauce, a yogurt sauce, or chimichurri would be great as well
    extra virgin olive oil, avocado or coconut oil
    leave out the sriracha if the kids don’t prefer spicy. Consider serving the different components separate on the plate rather than stacked. We’ve met a lot of kids who don’t like the texture of baby spinach but will eat it raw and crispy. Or sub a favorite veggie in here instead like frozen edamame, roasted cauliflower, steamed broccoli or sliced carrots.
Rate this recipe:
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this.
Send us feedback

Meal Plans

save time and reduce food waste
Get Your First Meal Plan