Salmon Rice Bowl
Ingredients
The salmon and rice
-
4
ounces
wild salmon fillets
-
1
teaspoon
extra virgin olive oil
-
⅛
teaspoon
salt
-
1
cup
brown rice or white rice
-
1
cup
water
The toppings
-
½
ripe
avocado, cut into cubes
-
½
cup
cucumber, chopped
-
½
cup
spicy kimchi
-
12
sheets
nori (roasted seaweed), for serving
The sauces
-
2
tablespoons
mayonnaise
-
1½
teaspoons
Sriracha
-
1½
teaspoons
50%-less-sodium tamari (Japanese soy sauce)
-
1
teaspoon
mirin
-
½
teaspoon
freshly grated ginger
-
¼
teaspoon
chili oil or chili flakes
Instructions
- Preheat the oven to 400°F (205°C) and prepare a baking pan with parchment paper.
- Season the salmon with salt and drizzle with olive oil, then bake for 8 minutes until cooked through.
- Cook the brown rice in a pot with water according to package directions.
- In a small bowl, mix mayonnaise and Sriracha; set aside.
- In another bowl, whisk together tamari, mirin, ginger, and chili oil or flakes.
- Assemble the rice bowls by placing cooked rice in bowls, topping with salmon, avocado, cucumber, and kimchi.
- Drizzle with Sriracha mayo and tamari sauce, and serve with nori on the side.
Nutrition Facts (estimated)
Servings
2
Calories
643
Total fat
27g
Total carbohydrates
80g
Total protein
21g
Sodium
774mg
Cholesterol
37mg
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