Description

The Salmon and Spinach Rice Bowl with Green Tea Broth is a wholesome, vibrant, and comforting dish combining tender wild-caught salmon, fresh baby spinach, and fluffy jasmine or brown rice, all gently bathed in a fragrant, soothing green tea broth infused with ginger and garlic. This recipe offers a balanced blend of flavors and nourishing ingredients, creating a deliciously simple yet elegant meal perfect for any day of the week.

Ingredients

Scale

Fish and Protein

2 wild-caught salmon fillets (about 6 oz each)
Firm tofu (optional substitution for salmon, 6 oz)

Vegetables and Greens

2 cups fresh baby spinach leaves
2 scallions, thinly sliced
Optional: ½ cup sliced shiitake or cremini mushrooms (for added umami)
Optional: Slices of pickled ginger or finely chopped nori for garnish

Grains

1 cup cooked jasmine or brown rice
Optional: Cooked quinoa as a substitute for rice

Broth and Seasonings

3 cups hot water
2 green tea bags or 2 teaspoons green tea leaves
1 tablespoon freshly minced ginger
2 garlic cloves, minced
1 tablespoon low-sodium soy sauce
Salt and freshly ground black pepper, to taste

Finishing Touches

1 tablespoon toasted sesame seeds
Optional: Chili flakes or fresh sliced jalapeño for spice
Optional: Fresh lemon or lime for citrus twist

Instructions

Prepare the Green Tea Broth: Steep quality green tea bags or leaves in 3 cups of hot water for 5 minutes to extract a delicate, grassy flavor. Add freshly minced ginger and garlic to the broth, then simmer gently for a few minutes to infuse warmth and depth.
Cook the Rice: While the broth simmers, cook 1 cup of jasmine or brown rice according to package instructions until fluffy but not mushy. Let the rice cool slightly before assembling to prevent stickiness.
Sear the Salmon: Pat the salmon fillets dry and season lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until golden and cooked through but still moist inside. If using tofu, sear until golden on all sides.
Wilt the Spinach: In the same skillet after removing the salmon, or in a separate pan, lightly wilt the baby spinach leaves until tender but still vibrant green.
Assemble the Bowl: Layer the cooked rice at the base of each serving bowl. Arrange the seared salmon (or tofu) on top, then add the wilted spinach alongside. Pour the warm green tea broth over the bowl carefully. Garnish with scallions and toasted sesame seeds for crunch and visual appeal. Add optional chili flakes or a squeeze of fresh lemon or lime if desired.

Notes

Use Fresh Ingredients: Freshness greatly enhances flavor, so choose high-quality salmon and fresh spinach.
Don’t Overcook Salmon: Remove salmon from heat as soon as it becomes opaque to keep it tender and flaky.
Adjust Broth Strength: Modify green tea steeping time to make the broth stronger or more subtle according to your preference.
Toast Sesame Seeds: Lightly toast sesame seeds in a dry pan to bring out their nutty aroma and add crunch.
Rice Handling: Allow cooked rice to cool slightly before assembling to avoid it becoming too sticky in the broth.
Storing Leftovers: Store salmon and spinach separately in airtight containers in the refrigerator for up to 2 days; keep broth refrigerated in a sealed jar.
Freezing: Broth can be frozen in ice cube trays or airtight containers; avoid freezing salmon and spinach to preserve texture.
Reheating: Warm broth gently on the stove, microwave rice until warm, and quickly wilt fresh spinach before serving. Avoid overheating salmon.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Searing, Simmering
Cuisine: Fusion / Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 2 g
Sodium: 380 mg
Fat: 14 g
Saturated Fat: 2.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 65 mg

Keywords: salmon rice bowl, spinach rice bowl, green tea broth, healthy dinner, easy recipe, gluten free, pescatarian, tofu substitute, wholesome meal