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Heart healthy recipes


Salmon and rice lunch bowl

Salmon and rice lunch bowl

A nutritious bowl of food featuring salmon, rice, and a variety of vegetables.

1 serves

10 m

3 m


  • 2 teaspoons salt reduced soy sauce
  • 2 teaspoons lime juice, plus lime wedge to serve
  • 1 teaspoon crushed chilli
  • ½ teaspoon sesame oil
  • ¼ cup frozen shelled edamame beans
  • 75 g cooked skinless salmon
  • ½ cup cooked brown rice
  • ¼ avocado, peeled
  • 2 sheets (1 g) roasted seaweed snack
  • 1 teaspoon toasted sesame seeds


Step 1

To make dressing, mix soy sauce, lime juice, chilli and sesame oil in a small bowl.

Step 2

Prepare edamame beans following packet instructions. Rinse under cold water and drain well.

Step 3

Flake salmon. Place rice, edamame and salmon in a shallow bowl.

Step 4

Top with avocado. Drizzle over dressing.

Step 5

Sprinkle with crumbled seaweed and sesame seeds. Squeeze over lime wedge to serve.


  • You’ll need to cook a 100 g skinless salmon portion to get 75 g cooked salmon. Grill or cook in an air fryer until just cooked through.
  • Edamame beans can be replaced with ¼ cup drained, canned no added salt chickpeas, red kidney beans or black beans, if preferred.
  • Recipe can be prepared to the end of step 3 one day ahead. Keep salmon and rice bowl and dressing covered separately in the fridge. Complete steps 4 and 5 when ready to serve.
A delicious bowl of noodles topped with fresh vegetables, coriander and crunchy cashews.

Bowl food recipes e-book

This collection of easy to make Bowl food recipes, has been designed to encourage the use of the Heart Foundation’s Heart Healthy Eating Patterns.

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