Ginger Citrus Salmon Rice Bowls

Fresh, balanced, and full of bright flavor, these rice bowls bring together tender broiled salmon, warm seasoned rice, and crisp toppings with the citrusy depth of our Ginger Citrus Sauce tying everything together. The sauce caramelizes lightly over the salmon while adding a sweet-savory finish that pairs beautifully with creamy avocado, pickled onions, and edamame. It’s the kind of meal that feels nourishing, colorful, and effortlessly satisfying all at once.

Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

For the Rice

• 2 cups sushi rice
• Kosher salt
• 4 scallions, thinly sliced
• 1 tablespoon unsalted butter, cubed (optional)

For the Salmon

• 4 (6–8 oz) skinless salmon fillets, patted dry
• Salt and freshly ground black pepper
• New Canaan Farms Ginger Citrus Sauce

For Serving

• 1 avocado, sliced
• ½ cup shelled edamame, cooked
•  ½ cup pickled red onions

Serve With: Extra Ginger Citrus Sauce, cucumber salad, sesame seeds, or lime wedges.

Directions

1. Rinse the sushi rice under cool water until the water runs mostly clear. Drain well.
2. Add the rice and 2¼ cups water to a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat. Stir once, reduce the heat to low, cover, and cook for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
3. While the rice cooks, pat the salmon dry and season lightly with salt and black pepper.
4. Preheat the broiler on high and line a sheet pan with foil. Arrange the salmon fillets on the pan and brush generously with Ginger Citrus Sauce, reserving additional sauce for serving.
5. Broil for 5–7 minutes, until the salmon is lightly caramelized and cooked through.
6. Fluff the cooked rice with the scallions and butter, if using, and season lightly with salt and pepper.
7. Divide the warm rice among serving bowls. Top with the salmon, avocado, edamame, and pickled onions.
8. Finish with an extra drizzle of Ginger Citrus Sauce and serve warm.

Storage Tip: Store the salmon, rice, and toppings separately in airtight containers for up to 2 days. Reheat the rice and salmon gently before assembling.