This week enjoy a salmon rice bowl. This flavorful dish uses healthy ingredients to make a power packed meal!
Active Time: 15 Min Total Time: 25 Mins Servings: 2
Serv = 1 cups Calories: 481kcal Carbohydrates: 47g Protein: 18g Fat: 25g Ingredients/ Equipment:
- 4 ounces salmon, preferably wild
- 1 teaspoon avocado oil
- ? 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
- ? teaspoon kosher salt
- ½ ripe avocado, chopped
- ½ cup chopped cucumber
- ¼ cup spicy kimchi
- 12 (4 inch) sheets nori (roasted seaweed)
Directions:
- 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.
Original recipe can be found at eating well here!
