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Salmon Rice Bowl

COOK TIME
10 mins
PREP TIME
35 mins
SERVINGS
4
RATE THIS RECIPE
(152)
Salmon rice bowl
Maya Visnyei
COOK TIME
10 mins
PREP TIME
35 mins
SERVINGS
4
RATE THIS RECIPE
(152)

Ingredients

Marinade/dressing
  • 1/2 cup soy sauce
  • 2 teaspoons sesame oil
  • 1/4 cup brown sugar
  • 2 teaspoons sriracha sauce
  • 3 tablespoons rice wine vinegar
  • Salmon rice bowl
  • 4 fillets salmon
  • 1 cup rice
  • 1 carrot
  • 1 bell pepper
  • 2 cups cabbage
  • 1/2 cup edamame
  • 1/2 avocado
  • Handful scallions
  • 2 tablespoons sesame seeds
  • 1 sheet nori
  • Chef notes

    Make an easy, delicious salmon rice bowl for a healthy dinner.

    Preparation

    Whisk together the marinade ingredients and set half of it aside for dressing. Place the salmon filets in a bowl and cover in the marinade. Cover with cling film and place in the fridge for half an hour. Pre­heat oven to 425 degrees. Cook rice according to package instructions. Cover a baking sheet with foil. Place the marinated salmon on the sheet and bake for about 8 minutes. Remove from the oven and break the cooked salmon into large bite-sized chunks.

    In a large serving bowl, toss together the cabbage, carrot, pepper, edamame and avocado with the salad dressing. Place a large scoop of rice in each bowl and toss in a large scoop of the salad mix. Add pieces of salmon to the top and scatter with scallions, sesame seeds and nori.