Salmon Rice Bowl
Ingredients
The Salmon
-
2
6-ounce
salmon fillets
-
to taste
salt
-
to taste
freshly cracked black pepper
-
1
tablespoon
avocado oil
The Sriracha Mayo
-
3
tablespoons
mayonnaise
-
1
tablespoon
sriracha
The Garlic-Ginger Soy Sauce
-
2
tablespoons
soy sauce
-
1
teaspoon
rice vinegar
-
½
teaspoon
grated ginger
-
½
teaspoon
grated garlic
-
1
pinch
crushed red pepper flakes
The Bowls
-
2
cups
cooked rice
-
½
one
English cucumber
-
¼
cup
kimchi
-
½
one
avocado
-
optional
nori sheets
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Place salmon fillets on the baking sheet, pat dry, season with salt and pepper, and drizzle with avocado oil.
- Bake the salmon for 8 to 10 minutes until it reaches 125°F internally.
- While the salmon is baking, prepare the sriracha mayo by whisking mayonnaise and sriracha in a small bowl.
- In another bowl, whisk together soy sauce, rice vinegar, grated ginger, garlic, and red pepper flakes.
- Once the salmon is cooked, remove it from the oven and fill serving bowls with 1 cup of cooked rice each.
- Top the rice with a salmon fillet and garnish with cucumber slices, kimchi, and avocado slices.
- Drizzle the sriracha mayo and soy sauce mixture over the salmon and rice, and serve immediately with nori sheets if desired.
Nutrition Facts (estimated)
Servings
2
Calories
770
Total fat
43g
Total carbohydrates
54g
Total protein
42g
Sodium
1393mg
Cholesterol
102mg
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