Love Lox? This lox rice bowl is a quick and easy meal made with cold-smoked salmon and is perfect for lunch or a light dinner.
Do you love lox?
In fact, I love it so much that it’s not at all unusual for me to have massive amounts of lox in my fridge and freezer.
When I find myself staring at 1, 2, or sometimes even three POUNDS of lox, first I take a moment to wonder if I have a lox addiction. Next, I start to wonder what else would be as easy and delicious as the classic bagel and lox.
This lox rice bowl is the answer. It’s incredibly simple, customizable, and oh so tasty!
What is the Serving Size for a Rice Bowl?
Making a rice bowl is pretty easy. Maybe… probably… you barely need a recipe to make one.
There are just a few things to keep in mind.
First of all, if you’re trying to keep things healthy– be careful about your portion sizes. Personally, I don’t carefully watch my calorie intake or count my carbs, but when it comes to rice bowls, I think it’s worth mentioning.
If you order a rice bowl at a fast food or “fast casual” restaurant, you’re probably going to see a massive, overflowing bowl of rice. It’s delicious, carb-tastic, and I love it!
Keep in mind however, especially if you ARE watching your calories or carbs, that a serving of rice is actually about 1/2 cup of uncooked rice (or 1 cup cooked rice).
Since each cup of cooked white rice has around 200 calories, things can add up quickly.
When you’re making a rice bowl at home, here’s what can happen. In other words, here’s what happened to me.
You start with your normal-sized dinner bowl, and start scooping the rice in. Pretty quickly, you realize that this rice bowl will either look amazing, but will be filled with about 3-4 CUPS of rice, or will look a little sad and pitiful.
What can you do?
I like to use small bowls. You could even use an over-sized coffee mug.
A small, appetizer-sized bowl can be filled with 1, or even 1 1/2 cups of rice, and it’ll end up about half full. Then, use the other half of the bowl to add veggies, and in this case– lox.
Lox Recipe: A Rice Bowl
To make a this lox recipe, start by adding the rice to the bowl.
You can cook the rice specifically for this bowl, or you can use leftover rice from another meal. Next, add about 3 ounces of lox (or really, however much you’d like).
If your rice is still especially hot, make sure not to toss the rice and lox together, because you don’t want to cook the lox and ruin the silky texture.
Next, add the veggies. Use whatever toppings you would normally add to bagels and lox. I like to add mini cucumber slices, tomatoes, and sometimes capers.
Finish things off with a little soy sauce, and enjoy!
Want more SEAFOOD LUNCH ideas? Try these:
- Salmon Sandwich with Dijon Sauce
- Shrimp and Rice with Easy Guacamole
- Fish Wraps: An Easy, Healthy Lunch
Lox Recipe: Lox Rice Bowl
Lox Rice Bowl:
- 2 cups cooked rice (white, jasmine, or basmati recommended)
- 6 oz lox
- 2 TB soy sauce (or more if desired) Use gluten-free soy sauce if needed
- cherry tomatoes, halved
- mini cucumbers (Kirby or Persian), thinly sliced
- diced green onion
- thinly sliced red onion
- fresh dill
- Divide rice between two small bowls. Divide the lox between the two bowls.
- Add additional toppings liberally. Finish bowls by adding soy sauce (use more or less as desired).