Salmon Rice Bowls

Name: Salmon Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup rice; Tamari; Sesame oil; Maple syrup or honey; Wild sockeye salmon (1.5-2.0 lbs); 2 cucumbers; Ume plum vinegar; 2 carrots; 2 green onions; 1 avocado; 3 small radishes (optional for topping); 1 pack frozen edamame; 1 cup cooked spinach; Black sesame seeds (optional)

This recipe is perfect for hot summer nights when you want something quick and easy to throw together! I love a dinner that takes 30 minutes to make, without sacrificing flavor or being boring.

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Salmon Rice Bowls

(1 votes, average: 5.00 out of 5)
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Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

1 cup rice

Tamari

Sesame oil

Maple syrup or honey

Wild sockeye salmon (1.5-2.0 lbs)

2 cucumbers

Ume plum vinegar

2 carrots

2 green onions

1 avocado

3 small radishes (optional for topping)

1 pack frozen edamame

1 cup cooked spinach

Black sesame seeds (optional)

Instructions

1

Cook rice according to instructions.

2

Preheat oven to 400 degrees. Marinate salmon in tinfoil with 1 TBSP tamari, 2 TBSP sesame oil, and a splash of maple syrup or honey. Bake 10-12 minutes.

3

Thinly chop cucumbers. Cover in ume plum vinegar and add salt to taste.

4

Grate carrots, chop green onions, slice avocado, thinly chop radishes (if desired).

5

Cook edamame according to package instructions and let cool.

6

Sauté a few handfuls of spinach on medium heat with 2 TBSP sesame oil and salt to taste.

7

Assemble: on top of rice add salmon, cooked spinach, cucumbers, and rest of toppings. Finish with sprinkle of black sesame seeds and drizzle of sesame oil and tamari.

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