Emily Mariko Cooked Salmon Bowl

Ingredients

• 2 fillets Cooked Tazzy Salmon (Tassal ready‑to‑eat cooked salmon, thawed if frozen)
• 2 cups Short‑grain rice (Rinsed until water runs clear; sushi or jasmine rice works well)
• 2 tablespoons Soy sauce (Low‑sodium preferred)
• 2 tablespoons Mayonnaise (Regular or light; can use vegan mayo)
• 1 teaspoon Sesame oil (To add nutty aroma; optional)
• 1/2 Avocado (Sliced; adds creaminess)
• 1/4 Cucumber (Thinly sliced; optional for crunch)
• 2 Egg (Fried sunny‑side‑up; optional but traditional)
• 1 teaspoon Sesame seeds (To garnish)
• 1 tablespoon Nori strips (Dried seaweed, torn into thin strips; optional)

Instructions

1. Cook the Rice

   Rinse the short‑grain rice under cold water until the water runs clear. Add 2 cups rice and 2 ½ cups water to a rice cooker (or saucepan). Cook until fluffy, about 15 minutes.

   Time: PT15M

2. Prepare the Soy‑Mayo Dressing

   In a small mixing bowl, combine 2 Tbsp soy sauce, 2 Tbsp mayonnaise, and 1 tsp sesame oil. Stir until smooth.

   Time: PT2M

3. Warm the Cooked Salmon

   Place the two Tassal Cooked Tazzy Salmon fillets on a microwave‑safe plate, cover loosely with a damp paper towel, and microwave on high for 45 seconds to warm through.

   Time: PT1M

4. Fry the Eggs (Optional)

   Heat a non‑stick frying pan over medium heat, add a tiny drizzle of oil, and crack the two eggs in. Cook sunny‑side‑up for about 2‑3 minutes until whites set but yolk remains runny.

   Time: PT3M

   Temperature: Medium heat

5. Slice Fresh Toppings

   Using a cutting board and chef’s knife, slice the avocado into wedges and the cucumber into thin half‑moons.

   Time: PT2M

6. Assemble the Bowls

   Divide the warm rice between two deep bowls. Top each with a warmed salmon fillet, a fried egg, avocado wedges, cucumber slices, and a drizzle of the soy‑mayo dressing. Sprinkle sesame seeds and nori strips over the top.

   Time: PT5M

7. Serve

   Serve immediately while the rice is warm and the egg yolk is still runny for a luscious sauce.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g