Salmon Rice Bowl 2.0
Servings: 2 servings
Calories: 480 calories
Ingredients:
Original recipe (1X) yields 2 servings.
For the bowl:
- 2 salmon fillets (about 6 oz each)
- 2 cups cooked white rice (short grain preferred)
- 1 avocado (sliced)
- 1/2 cup cucumber (thinly sliced)
- 1 sheet roasted seaweed (cut into strips)
- 1 tsp sesame seeds
For the marinade/sauce:
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 clove garlic (minced)
Optional toppings:
- Sriracha mayornrn
- Pickled gingerrnrn
Instructions
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Cook salmon: Preheat oven to 400°F (or air fryer to 375°F). Mix soy sauce, gochujang, honey, sesame oil, rice vinegar, and garlic. Place salmon on a baking sheet, brush with half the sauce. Bake 12–14 min until flaky.
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Assemble bowl: In two serving bowls, add rice, flaked salmon, avocado slices, cucumber, and seaweed strips.
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Drizzle & finish: Spoon remaining sauce over bowls. Sprinkle with sesame seeds and any optional toppings. Serve warm.
AI Tips
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Swap salmon for tofu to make it vegetarian.
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Use microwave rice packs for an ultra-fast version.
Instant Noodle Jars
Hot Honey Chicken Pasta
