top of page

Salmon Rice Bowl


  • 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)


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.

37 views0 comments


bottom of page