Salmon Rice Bowl Recipe

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein and fiber, while white rice is often less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a similar fish with a lower price point, while canned salmon offers convenience.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Guacamole can be a more affordable way to enjoy avocado flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offers a lower sodium option.

Get a cup of rice cooking.

Mix together a tablespoon of toasted sesame oil with 2 tablespoons each of soy sauce, maple syrup, and dijon mustard.

Add a teaspoon of Sriracha and half a teaspoon of ground ginger to the mixture.

Cut a pound of salmon into 1-inch cubes and toss them in the sauce. Do not marinate.

Heat a tablespoon of oil over medium-high heat.

Cook the salmon with any remaining sauce until browned underneath, about 2 to 3 minutes.

Scrape any sauce left in the bowl onto the salmon.

Flip the salmon to coat and cook for another 1 to 2 minutes.

Get the cubes off the heat and let them rest for 5 minutes.

Divide the rice between four bowls.

To each bowl, add 1/2 cup of spring mix, 1/2 of an avocado chopped, 1/2 cup of sliced cucumber, and 1/4 cup thawed shelled edamame.

Prepare the dressing by mixing 1/4 cup of bang bang sauce with 1 to 2 tablespoons of water to thin it into a drizzle.

Spoon about a tablespoon of dressing on top of each bowl.

To each bowl, add one quarter of the salmon bites, 1 tablespoon chopped green onion, and 1 teaspoon toasted sesame seeds.

Cooking Techniques

Spice Level:

Allergens