This recipe is part of our EBT Surf & Turf Collection.

Servings: 4
Estimated Cost: $10–14 total
Cost Per Serving: $2.50–$3.50

Why You’ll Love It

Think sushi takeout—but easier, cheaper, and more filling.

Flaky salmon is served over rice with cucumbers, avocado, and a creamy spicy sauce. It feels fresh, modern, and restaurant-worthy while using simple grocery-store ingredients.

Ingredients:

0.5x

1x

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4x

 

Rice

•   1.5 cups uncooked rice
•   3 cups water

 

salmon

•   1 lb salmon
•   1 tsp salt
•   1/2 tsp paprika
•   1 tbsp olive oil

 

Sauce

•   1/2 cup Greek yogurt
•   1 tbsp sriracha
•   1 tsp soy sauce

 

Toppings

•   1 cucumber (diced)
•   1 avocado (diced)
•   2 green onions (sliced)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Step 1: Cook the Rice

1. Rinse the rice under cold water until the water runs mostly clear.
2. Add the rice and water to a medium saucepan.
3. Bring to a boil over high heat.
4. Once boiling, reduce the heat to low.
5. Cover with a lid.
6. Cook for 18 minutes.
7. Remove from heat and let sit, covered, for 10 minutes.
8. Fluff with a fork and set aside.

Step 2: Prepare the Salmon

1. Preheat the oven to 425°F.
2. Line a baking sheet or baking dish with foil or parchment paper if desired.
3. Pat the salmon dry with paper towels.
4. Place the salmon on the baking sheet.
5. Drizzle with olive oil.
6. Season evenly with:
   • Salt
   • Black pepper
7. Bake for 12–15 minutes, depending on thickness.
8. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

Step 3: Make the Sauce

1. In a small bowl combine:
   • Greek yogurt
   • Sriracha
   • Soy sauce
2. Stir until completely smooth.
3. Refrigerate until ready to use.

Step 4: Prepare the Toppings

1. Wash the cucumber.
2. Dice into small bite-sized pieces.
3. Cut the avocado in half.
4. Remove the pit and dice the avocado.
5. Thinly slice the green onions.
6. Set everything aside.

Step 5: Flake the Salmon

1. Allow the salmon to cool for 2–3 minutes.
2. Using a fork, gently break it into large chunks.
3. Remove any skin if desired.

Step 6: Build the Bowls

Divide the rice evenly among 4 bowls.

Top each bowl with:

• Flaked salmon
• Diced cucumber
• Diced avocado

Drizzle generously with the spicy sauce.

Finish with:

• Sliced green onions

Step 7: Serve

Serve immediately while the rice is warm and the vegetables are fresh.

For extra flavor, drizzle with additional soy sauce or a little extra sriracha.

Budget Stretch Version

Need to lower the cost?

Use:

• ¾ pound salmon

Increase rice to:

• 2 cups uncooked rice

The rice and toppings provide plenty of volume, making the meal filling while reducing the overall cost.

Optional Upgrades

Crunch Bowl Version

Top with:

• Crushed roasted seaweed snacks
• Crispy onions

Spicy Salmon Version

Add:

• Extra sriracha
• Dash of chili flakes

California Roll Version

Add:

• Imitation crab
• Sesame seeds

Extra Protein Version

Add:

• Shelled edamame
• Extra salmon

Leftover Tips

• Store the rice, salmon, sauce, and toppings separately if possible.
• Refrigerate for up to 3 days.
• Reheat the rice and salmon before serving.
• Add the avocado and sauce after reheating for the freshest flavor and texture.

Estimated Cost Per Serving

$2.50–$3.50