Name: Salmon Rice Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 4oz Wild Alaska Sockeye Salmon; coconut aminos; salt and pepper; 2 cups cooked sushi rice; 1 tsp furikake seasoning; ½ avocado, sliced; cucumber, sliced; 4 sheets of snack-size nori; soft boiled egg; white sesame seeds; green onions, diced

Salmon Rice Bowl

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Savor this simple yet delicious salmon rice bowl, pairing salmon with rice, creamy avocado, and a perfectly soft-boiled egg. Finished with sheets of crisp seaweed, this dish offers a harmonious blend of textures and flavors, ideal for a quick and nutritious meal any day of the week.

Author:

Declan Chapin

Ingredients

Salmon:

4oz Wild Alaska Sockeye Salmon
coconut aminos
salt and pepper

Bowl:

2 cups cooked sushi rice
1 tsp furikake seasoning
½ avocado, sliced
cucumber, sliced
4 sheets of snack-size nori
soft boiled egg
white sesame seeds
green onions, diced

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Directions

Place a piece of frozen sockeye salmon on parchment paper. Season with coconut aminos, salt, and pepper.
Air-fry for 12-14 minutes at 400 degrees. If cooking thawed salmon, air fry for 7 minutes.
While the salmon cooks, soft boil one egg and cook your rice according to the directions on the package.
When the salmon is done, flake it apart and add to a bowl with the rice. Add furikake and mix until well combined.
On a plate, add seaweed sheets, avocado, and cucumber.
Flip the bowl of salmon and rice on the plate.
Top with white sesame seeds
Serve with soy sauce and enjoy!

Recipe Note

This salmon rice bowl is a fantastic way to use leftover salmon, transforming it into a fresh and flavorful meal. Paired with creamy avocado, a soft-boiled egg, and crispy seaweed, this is a delicious dish that’s both satisfying and easy to prepare, making the most of your leftovers efficiently.