Etg

Salmon Rice Bowls

Name: Salmon Rice Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 10 ounces salmon, skin removed and cut into 1-inch cubes; 1 tablespoon coconut aminos; 1 tablespoon sriracha; 2 teaspoons honey; 1 teaspoon rice vinegar; 1 teaspoon sesame oil; 2 cloves garlic, minced; 1/2 teaspoon ground ginger; salt and pepper, to taste; 1/2 tablespoon olive oil (only use if cooking on the stovetop); 2/3 cup white rice (dry); 1 cup diced cucumber (130 grams); 1/2 cup shredded carrots (40 grams); 1/2 heaping cup shelled edamame (85 grams); 1/2 small avocado, diced (60 grams); for topping - green onions, sesame seeds…; 1 tablespoon mayo; 1/2 tablespoon sriracha; 1/2 tablespoon lime juice; 1 teaspoon honey; salt and pepper, to taste

2 servings

portions

10 minutes

temps actif

40 minutes

temps total

Commencer à Cuisiner

Ingrédients

10 ounces salmon, skin removed and cut into 1-inch cubes

1 tablespoon coconut aminos

1 tablespoon sriracha

2 teaspoons honey

1 teaspoon rice vinegar

1 teaspoon sesame oil

2 cloves garlic, minced

1/2 teaspoon ground ginger

salt and pepper, to taste

1/2 tablespoon olive oil (only use if cooking on the stovetop)

2/3 cup white rice (dry)

1 cup diced cucumber (130 grams)

1/2 cup shredded carrots (40 grams)

1/2 heaping cup shelled edamame (85 grams)

1/2 small avocado, diced (60 grams)

for topping - green onions, sesame seeds…

1 tablespoon mayo

1/2 tablespoon sriracha

1/2 tablespoon lime juice

1 teaspoon honey

salt and pepper, to taste

Instructions

Mix the marinade. In a medium bowl, mix the coconut aminos, sriracha, honey, rice vinegar, sesame oil, garlic, ginger, salt, and pepper. Adjust according to taste.

Marinate salmon. Add salmon cubes to the bowl and mix well to evenly coat all the pieces. Let marinate for at least 15 minutes or longer if desired.

Cook rice. Place rice in a fine mesh strainer and rinse for 1-2 minutes until the water runs clear. Add rinsed white rice and 1 1/3 cups water to a medium pot. Make your rice according to the package.

Cook salmon. Air fryer - Add salmon pieces to your air fryer basket in a single layer, spreading them out evenly. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Air fry at 400 degrees for 7 minutes. Stovetop - in a large skillet over medium heat, add oil and let it get hot. Add salmon in a single layer, spreading it out evenly, making sure not to overcrowd the pan. If you have a lot of marinade left in your bowl, you can drizzle a little more on top of the salmon. Cook for 2-3 minutes, flip, and cook another 2-3 minutes until cooked through.

While the salmon cooks, make your sauce (you can also do this when the salmon is marinating). Add mayo, sriracha, lime juice, honey, salt, and pepper to a small bowl and whisk to combine. Adjust according to taste.

Assemble. Divide the rice, air fryer salmon, cucumber, carrots, avocado, and edamame between the bowls. Drizzle with sriracha mayo.

Enjoy! Top with additional toppings and enjoy.

Nutrition

Taille de Portion

1 bowl

Calories

638 kcal

Lipides Totaux

25.4 g

Lipides Saturés

3.5 g

Lipides Insaturés

16.6 g

Acides Gras Trans

Cholestérol

95 mg

Sodium

835 mg

Glucides Totaux

62.3 g

Fibres Diététiques

6.6 g

Sucres Totaux

17 g

Protéines

41.6 g