FRI LUNCH · FROM THE VIDEO
Hot Honey Salmon Rice Bowl
- 30 min
- 8 min with Sunday prep
- 1–4 servings
- 430 kcal
- 34g protein
This bowl closes out the week with a bright, sticky-sweet finish: flaky roasted salmon glazed twice with hot honey, piled over warm jasmine rice with cool crisp cucumber. It's the kind of lunch that tastes like you tried harder than you actually did, since the salmon was already roasted on Wednesday.
Adds this lunch's 4 groceries to your Walmart cart; you check out on Walmart. Part of Everything I packed for work lunches last week · send the whole week to Walmart.
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Ingredients
- 4 ozsalmon fillet
- 3/4 cupjasmine rice, cooked
- 1/2 cupEnglish cucumber, sliced
- 1 tbsphot honey
From the pantry: olive oil, salt, black pepper, rice vinegar
Cookware
rimmed baking sheet · parchment paper · cutting board · chef's knife · small bowl · meal-prep container
Directions
- Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Pat the salmon dry, rub with olive oil, and season with salt and pepper.
- Roast the salmon for 12 minutes until it flakes easily with a fork, then let it rest for 2 minutes.
- Brush or drizzle half the hot honey over the warm salmon so it soaks in.
- While the salmon roasts, toss the sliced cucumber with the rice vinegar in a small bowl.
- Warm the cooked jasmine rice in the microwave for 60 to 90 seconds if it's cold from the fridge.
- Flake the salmon into large chunks with a fork on the cutting board.
- Pack the warm rice on one side of the meal-prep container and the cucumber on the other, then lay the flaked salmon over the rice.
- Drizzle the remaining hot honey over the salmon just before sealing the container.
Two tips
- If you're working from Sunday prep, this bowl comes together in under 10 minutes: just reheat the rice, flake the Wednesday salmon, and add the second hot honey drizzle cold or after microwaving.
- No hot honey on hand? Stir a pinch of chili powder into regular honey for a similar sweet-heat kick.
Packing
Pack the cucumber in a small separate container or on top so it stays crisp and isn't warmed with the rice; microwave the rice and salmon together for 60–90 seconds, then add the final honey drizzle and cucumber after heating.
Storage
Keeps well in the fridge for up to 3 days in a sealed container; the salmon and rice freeze fine for up to 2 months, but hold the fresh cucumber and final honey drizzle until the day you eat it.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 34 g
- Carbs
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
- Sodium
- 320 mg
The rest of the week
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WedDense Bean Salad Remix with Feta and Greens
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ThuChicken Taco Rice Bowl
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Recipe developed by MealPot for the “Everything I packed for work lunches last week” video. Nutrition is estimated from standard (USDA) data for the quantities above. Photo: MealPot, an AI-rendered illustration of the packed lunch.