Preview
Easy Salmon Rice Bowl
5 min
Prep Time0 min
Cook Time5 min
Total Time
Ingredients (1 serving)
MetricImperial
1 cooked salmon fillet
1/2 avocado
1 cucumber
80g cooked rice
1 tbsp furikake
1 sheet seaweed
1 tsp soy sauce
1 tbsp kewpie mayo
1 tbsp sriracha
- De-seed and slice cucumber, and slice avocado.
- Cut seaweed into 4 smaller squares.
- Flake salmon fillet using a fork.
- In a bowl, mix together flaked salmon, rice, soy sauce, kewpie mayo and sriracha. Top with sliced avocado, cucumber and furikake. Eat with seaweed sheets. Enjoy!
Notes
- The salmon fillet can be cooked in anyway you want. Try Baked Miso Salmon, Honey Garlic Glazed Salmon, or simply pan searing it.
- I used a mix of white and brown rice, but feel free to use whatever suits your dietary needs. Quinoa would also be great as a substitute!
- Feel free to substitute or add any of your favorite vegetables or salad greens to this versatile rice bowl. Some ideas are: edamame, corn kernels, wilted baby spinach, shredded cabbage.
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