Viral Salmon Bowl
Looking for a fresh and satisfying meal idea? This delicious salmon bowl features perfectly cooked salmon, fluffy rice, and an array of vibrant toppings, making it both nutritious and visually appealing. Whether you're cooking for yourself or entertaining friends, this bowl is sure to impress. Happy cooking!
Choices Nutrition Team
Choices Nutrition Team
Recipe - Choices Market North Vancouver
Viral Salmon Bowl
Prep Time10 Minutes
0Cook Time15 Minutes
Ingredients
1 Cup White Jasmine Rice
2 Sockeye Salmon Fillets
1 tbsp Soy Sauce
1 tbsp Mayonnaise Sriracha
1/2 Avocado, sliced
1/4 Cucumber, thinly sliced
2 Seaweed Strips
Sesame Seeds (for garnish)
Chopped Green Onions (for garnish)
Salt and Pepper (to taste)
Olive Oil (for drizzling)
Directions
1. Cook the Rice:
- Cook your rice according to package instructions. Let it cool slightly.
2. Bake the Salmon:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Place the salmon fillets on the prepared baking sheet, skin-side down.
- Drizzle with olive oil and season with salt and pepper.
- Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. (Cooking time may vary based on the thickness of the fillets.)
- Remove from the oven and let it rest for a couple of minutes, then flake the salmon into bite-sized pieces.
3. Assemble the Bowl:
- In a bowl, place the warm rice as the base.
- Flake the baked salmon over the rice.
- Drizzle the soy sauce and the spicy mayo over the salmon and rice.
- Arrange avocado slices and cucumber on top.
- Sprinkle sesame seeds and chopped green onions for garnish.
- Add seaweed strips on the side or on top for extra flavor.
10 minutes
Prep Time
15 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Lundberg - California White Jasmine Rice, 907 Gram
Special
Extra Savings
$8.99 was $11.59$0.99/100g
Salmon - Fillet Sockeye Wild Previously Frozen Value Pack, 450 Gram
$23.85 avg/ea$5.30/100g
Kikkoman - Low Sodium Soy Sauce, 296 Millilitre
$8.49$2.87/100ml
ASIAN FAMILY - Mayonnaise Sriracha, 360 Millilitre
Special
$7.79 was $8.29$2.16/100ml
Avocados - Organic, Fresh, 1 Each
$3.48
Cucumber - Long English, 1 Each
Extra Savings
$1.98 was $2.98
Seasnax - Seaweed Snack Original, 5 Gram
Special
$2.39 was $2.69$47.80/100g
Nature's Choice - Sesame Seeds, 42 Gram
$3.49$8.31/100g
Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each
$2.48
Not Available
FILIPPO BERIO - Olive Oil Extra Virgin Organic, 750 Millilitre
Special
$39.99 was $43.99$5.33/100ml
Directions
1. Cook the Rice:
- Cook your rice according to package instructions. Let it cool slightly.
2. Bake the Salmon:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Place the salmon fillets on the prepared baking sheet, skin-side down.
- Drizzle with olive oil and season with salt and pepper.
- Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. (Cooking time may vary based on the thickness of the fillets.)
- Remove from the oven and let it rest for a couple of minutes, then flake the salmon into bite-sized pieces.
3. Assemble the Bowl:
- In a bowl, place the warm rice as the base.
- Flake the baked salmon over the rice.
- Drizzle the soy sauce and the spicy mayo over the salmon and rice.
- Arrange avocado slices and cucumber on top.
- Sprinkle sesame seeds and chopped green onions for garnish.
- Add seaweed strips on the side or on top for extra flavor.
