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This Brothy Rice with Salmon is like a hug in a bowl – and it comes together in under 15 minutes! Tender, flaky salmon with a garlic and ginger broth, rice and mixed vegetables.
There’s a reason these brothy rice bowls keep going viral – they’re so easy to make! Plus this recipe is gluten and dairy free, and with a few tweaks can easily be made vegan too.
Top Tips For The Best Brothy Rice Bowls
- I recommend using a chicken bone broth for extra nourishment and taste, but if using a chicken stock, ensure it’s a) gluten free and b) a good quality one filled with flavour. As the broth forms the basis of the whole dish, it’s worth the investment. You can also make your own gluten free chicken stock and use that!
- For meal prep you can make a big batch of the brothy rice, and then cook the salmon while you reheat the rest to serve. If you cook the salmon ahead of time, you may find it dries out when reheating.
- Feel free to vary the protein source in this recipe using cooked, shredded chicken, prawns, soft-boiled eggs or even fried tofu instead of salmon. If you’re making a big batch of the broth, you can change the protein each day so it always feels like you’re having something different for lunch or dinner.
- The toppings really bring this dish together – get creative. I love a mixture of fresh, chopped coriander (cilantro), gluten free chilli crisp and sesame seeds. Chopped nuts also make a great addition.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these brothy rice bowls with the full quantities. But here are the main ingredients and ideas for any swaps.
- Toasted Sesame Oil: This adds a lovely umami flavour to the broth, so be aware if you swap this for something else like coconut oil, you’ll lose that element.
- Garlic: I use a mixture of chopped garlic and garlic paste, but you could easily use one or the other depending on what you have.
- Ginger: Again, I use a paste but chopped or minced fresh ginger is fine.
- Salmon: I always cook salmon with the skin on then remove it as it doesn’t dry out so much. You could swap for an alternative protein if you prefer, like chicken or prawns.
- Tamari: aka gluten free soy sauce. Always double check your brand is gluten free.
- Mixed Stir Fry Veg: I tend to grab whatever pre-prepared stir fry veg is available, but you can add anything you like! Peppers, beansprouts, pak choi, broccoli, onion, carrots, cabbage or any of your favourite veg finely shredded will work.
- Cooked Basmati Rice: I usually buy the packs of rice for ease. Long grain rice or Jasmine rice will also work, as would a sticky rice if you want to change it up.
- Chicken Bone Broth: Or you can use a good quality chicken stock (or vegetable stock if you prefer). Just ensure to check it’s gluten free.
How to Make Brothy Rice
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free brothy rice recipe is to make.
My Favourite Topping Ideas
Like I said before, it’s all in the toppings when you want to really make this recipe shine! My favourite toppings to add to my brothy rice bowls are:
- Fresh Coriander (cilantro)
- Crispy Chilli Oil – not all of them are gluten free but this one is the BEST!
- Sesame Seeds or Black Sesame Seeds
- Chopped Peanuts
- Finely Chopped Spring Onions (scallions)
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Brothy Rice with Salmon Recipe
Ingredients
- 1 tbsp toasted sesame oil
- 1 tsp chopped garlic
- 2 salmon fillets
- 3 tbsp tamari
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 300 g mixed stir fry vegetables
- 250 g cooked basmati rice
- 500 ml chicken bone broth, or chicken stock
To Serve:
- Fresh coriander, chopped
- Sesame seeds OR Chopped peanuts
- Crispy chilli oil
- Fresh chopped red chilli, to garnish
Instructions
- First cook the salmon. Add the toasted sesame oil and chopped garlic to a large pan and place on a medium heat. Once hot, add the salmon (skin-side-down) and drizzle with 1 tbsp tamari.
- Fry the salmon for 3-4 minutes on each side until cooked through, and then remove from the pan and set to one side. Remove the skin if you like.
- To the saucepan, add the garlic paste, ginger paste, remaining tamari and a little extra oil if needed (if the pan is dry). Mix together and fry for 30 seconds.
- Add the stir fry vegetables and stir to coat. Cook on a medium-high heat, stir-frying, for 2-3 minutes.
- Next add the cooked rice (if using rice from a packet, be sure to loosen it using your hands first so it doesn't go into the pan in one big lump!) and mix well. Fry for a further minute.
- Pour in the chicken broth, mix well and heat to bring to a simmer. Once hot, turn off the heat and split the rice and broth between two bowls.
- Top with the salmon and garnish with fresh coriander, sesame seeds or chopped peanuts and chilli oil/fresh chilli to serve.
Video
Nutrition
More Speedy Dinner Ideas
If you like this brothy rice bowl then make sure you check out these other speedy gluten free recipes too…
- Teriyaki Salmon Noodles
- Gluten Free Ramen
- Hot Honey Beef Bowls
- Chicken Fried Rice
- Peanut Butter Noodles
- Singapore Fried Rice
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Absolutely Amazing! Some more of your Fabulous Recipes PLEASE !!!