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Salmon Rice Bowl

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Servings: 2
Author: David Buckingham

Ingredients

  • 4 oz salmon preferably wild
  • 1 tsp avocado oil
  • 1/8 tsp kosher salt
  • 1 cup instant brown rice
  • 1 cup water
  • 2 tbsp mayonnaise
  • 1 1/2 tsp Sriracha
  • 1 1/2 tsp tamari 50%-less sodium
  • 1 tsp mirin
  • 1/2 tsp ginger freshly grated
  • 1/4 tsp crushed red pepper
  • 1/8 tsp kosher salt
  • 1/2 avocado ripe, chopped
  • 1/2 cup cucumber chopped
  • 1/4 cup spicy kimchi
  • toasted sesame seeds for garnish

Instructions

  • Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until the salmon flakes easily with a fork, 8 to 10 minutes.
  • Meanwhile, combine rice and water in a small saucepan; cook according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set 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.

Notes

Adapted from: https://www.eatingwell.com/recipe/7960938/salmon-rice-bowl/