Trader Joe’s Salmon Bowl Recipe

This flaky creamy Trader Joes Salmon Bowl Recipe is made with fresh salmon fillets, microwave jasmine rice, and avocado, ready in 15 minutes. The steaming hot rice melts right into the perfectly tender flaked salmon as you mix it with spicy mayo. I rely on this quick assembly meal when my weeknights get busy.

Why This Classic Works

I initially tried making this bowl by cooking rice from scratch, which took far too long for a quick lunch. Swapping to frozen microwave rice packets changed my entire prep routine.

Now I can focus on getting the best sear on the salmon and assembling the fresh toppings without the wait. The combination of furikake seasoning and spicy mayo binds everything together beautifully.

Trader Joes Salmon Bowl Recipe Ingredients

• 2 Trader Joe’s fresh Atlantic salmon fillets (about 6 oz each)
• 1 packet Trader Joe’s frozen Jasmine rice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 ripe avocado, sliced
• 1/2 cup English cucumber, diced
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha
• 1 tablespoon Trader Joe’s Nori Komi Furikake

How To Make Trader Joes Salmon Bowl Recipe

1. Prep the salmon: Rub the salmon fillets with olive oil, salt, and black pepper until evenly coated.
2. Cook the fish: Air fry at 400 degrees Fahrenheit for 8-10 minutes until the salmon is opaque and flakes easily.
3. Heat the rice: Microwave the frozen jasmine rice packet according to package instructions, usually about 3 minutes.
4. Flake and mix: Place the cooked salmon in a bowl and use a fork to flake it apart before adding the hot rice.
5. Add toppings: Arrange the sliced avocado and diced cucumber over the warm salmon and rice mixture.
6. Drizzle and garnish: Mix mayonnaise and sriracha together, drizzle over the bowl, and finish with a heavy sprinkle of furikake.

Recipe Tips

• Check for doneness: Salmon continues to cook slightly after removal, so pull it when the center is just barely translucent.
• Mash while hot: Mixing the salmon and rice while both are hot creates a creamier, more cohesive texture.
• Customize your crunch: Add shredded carrots or steamed edamame for extra texture and color.

What To Serve With Salmon Bowl

Serve this salmon bowl with a side of steamed edamame sprinkled with flaky sea salt. A quick side salad with ginger dressing also cuts through the richness of the spicy mayo beautifully.

How To Store

Store leftover cooked salmon and rice in separate airtight containers in the fridge for up to three days. Keep your avocado and cucumber fresh by slicing them right before you plan to eat.

FAQs

Can I use canned salmon instead?

Yes, canned salmon works well if you drain it thoroughly before mixing. It provides a faster, no-cook alternative to fresh fillets.

Is frozen rice necessary?

Any cooked leftover rice works perfectly for this dish. The frozen packets just save significant prep time on busy evenings.

Can I eat this cold?

This bowl is excellent served cold or at room temperature. It makes a wonderful packed lunch for work or school.

Nutrition

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 6g
• Cholesterol: 95mg
• Sodium: 680mg
• Total Carbohydrate: 45g
• Protein: 40g

Try More Recipes:

• Trader Joes Lobster Recipe
• Trader Joes Pollo Asada Recipe
• Trader Joes Enchilada Recipe

Trader Joes Salmon Bowl Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Trader Joes Salmon Bowl Recipe features flaky cooked salmon, creamy avocado, and quick microwave rice ready in just 15 minutes. This easy weeknight meal relies on simple store-bought staples for a quick and satisfying dinner.

Ingredients

• 2 Trader Joe’s fresh Atlantic salmon fillets (about 6 oz each)

• 1 packet Trader Joe’s frozen Jasmine rice

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 ripe avocado, sliced

• 1/2 cup English cucumber, diced

• 2 tablespoons mayonnaise

• 1 tablespoon sriracha

• 1 tablespoon Trader Joe’s Nori Komi Furikake

Directions

• 1. Prep the salmon: Rub the salmon fillets with olive oil, salt, and black pepper until evenly coated.
• 2. Cook the fish: Air fry at 400 degrees Fahrenheit for 8-10 minutes until the salmon is opaque and flakes easily.
• 3. Heat the rice: Microwave the frozen jasmine rice packet according to package instructions, usually about 3 minutes.
• 4. Flake and mix: Place the cooked salmon in a bowl and use a fork to flake it apart before adding the hot rice.
• 5. Add toppings: Arrange the sliced avocado and diced cucumber over the warm salmon and rice mixture.
• 6. Drizzle and garnish: Mix mayonnaise and sriracha together, drizzle over the bowl, and finish with a heavy sprinkle of furikake.