Easy Weeknight Meal: Salmon Crispy Rice Bowl on the Blackstone Griddle

Ingredients

• 1 bag Microwaveable Rice (family‑size, pre‑cooked; can substitute with cooked white rice or quinoa)
• 2 tablespoon Avocado Oil (for crisping rice and in sauce; high smoke point)
• 8 ounce Salmon Fillet (skinless, cut into 1‑inch pieces; can use trout or tilapia)
• 1/4 teaspoon Ground Black Pepper (freshly ground)
• 1/2 teaspoon Ground Ginger (divided between salmon and sauce; can use ginger paste)
• 4 tablespoon Low‑Sodium Soy Sauce (2 tbsp for rice, 2 tbsp for sauce; can substitute tamari for gluten‑free)
• 1 tablespoon Chili Onion Crunch (optional topping for heat and texture)
• 2 tablespoon Honey (raw honey preferred)
• 2 tablespoon Rice Vinegar (mild acidity)
• 2 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 1 whole Avocado (peeled, pitted, diced)
• 1/2 whole Cucumber (sliced thin)
• 1 cup Frozen Edamame (shelled; can use fresh edamame)
• 2 stalks Green Onions (sliced for garnish)

Instructions

1. Crisp the Rice

   Pre‑heat the griddle to medium‑high (about 375°F). Add 2 tbsp avocado oil, spread the microwave rice in an even layer, and let it cook without stirring until the bottom is golden and crispy, about 5 minutes.

   Time: PT5M

   Temperature: 375°F

2. Season the Salmon

   Place salmon pieces in a bowl, sprinkle with 1/4 tsp black pepper and 1/4 tsp ground ginger, and toss to coat evenly.

   Time: PT2M

3. Cook the Salmon

   Add a little more oil to the griddle if needed, lay salmon pieces in a single layer, and cook 4 minutes on the first side, then flip and cook another 4 minutes until opaque and lightly browned.

   Time: PT8M

   Temperature: 375°F

4. Make the Sesame‑Honey Dressing

   In a mixing bowl whisk together 1/4 cup avocado oil, 2 tbsp honey, 2 tbsp rice vinegar, 2 tbsp sesame oil, 1/4 tsp ground ginger, and 2 tbsp low‑sodium soy sauce until smooth.

   Time: PT2M

5. Cook the Edamame

   Add frozen edamame to the griddle, splash a splash of water, cover briefly, and stir for 2 minutes until heated through and slightly crisp.

   Time: PT2M

   Temperature: 350°F

6. Prep Fresh Veggies

   Slice cucumber thinly and dice the avocado. Set aside.

   Time: PT3M

7. Assemble the Bowl

   In a serving bowl, layer the crispy rice, top with cooked salmon, edamame, cucumber slices, avocado chunks, and sprinkle with sliced green onions and chili onion crunch. Drizzle the sesame‑honey dressing over everything.

   Time: PT2M

8. Final Touch

   Give the bowl a quick toss to coat everything in sauce, or eat as‑is for distinct textures.

   Time: PT1M

Nutrition Facts

Calories

750

Protein

34g

Carbohydrates

90g

Fat

41g

Fiber

14g