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Salmon Rice Bowl
















INGREDIENTS:

  • 4 ounces salmon, preferably wild

  • 1 Teaspoon avocado oil

  • ⅛ teaspoon kosher salt

  • 1 cup instant brown rice

  • 1 cup water

  • 2 tablespoons mayonnaise

  • 1 ½ teaspoons Sriracha

  • 1 ½ teaspoons 50%-less-sodium tamari

  • 1 teaspoon mirin

  • ½ teaspoon freshly grated ginger

  • ¼ teaspoon crushed red pepper

  • ⅛ teaspoon kosher salt

  • ½ ripe avocado, chopped

  • ½ cup chopped cucumber

  • ¼ cup spicy kimchi

  • 12 (4-inch) sheets nori (roasted seaweed)


INSTRUCTIONS

Preheat oven to 400ºF. Use a small, rimmed baking sheet with foil. Place the salmon on the prepared pan. Drizzle with oil and season with salt. Bake until an instant-read thermometer inserted in the thickest part registers 125ºF, 8 to 10 minutes.


Meanwhile, combine rice and water in a separate small saucepan then cook according to package directions. Mix mayonnaise and Sriracha in a small bowl and set bowl aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl and set bowl aside.


Divide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.


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