Easy salmon bowl recipe 🍣🍚🥒 

Ingredients

• 2 cups Uncooked Rice (short‑grain or sushi rice, rinsed)
• 200 g Salmon Fillet (sushi‑grade, skin removed, cut into 1‑cm cubes)
• 1 tablespoon Olive Oil (extra‑virgin)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Honey
• 1 clove Garlic (minced)
• 0.25 teaspoon Garlic Powder
• 0.25 teaspoon Red Chili Flakes
• 0.5 Cucumber (seedless, diced)
• to taste Salt
• to taste Black Pepper
• 0.25 cup Carrots (shredded)
• 0.5 Avocado (sliced)
• 2 tablespoons Sriracha Mayo (store‑bought or mix mayo with sriracha)
• 1 teaspoon Sesame Seeds (toasted)

Instructions

1. Cook the Rice

   Rinse the rice until water runs clear, then add 2 cups of rice and the appropriate amount of water to the rice cooker. Start the cooker and let it finish.

   Time: PT20M

2. Marinate the Salmon

   In a mixing bowl combine olive oil, soy sauce, honey, minced garlic, garlic powder, and red chili flakes. Add the cubed salmon and toss gently to coat. Let sit for 5 minutes.

   Time: PT5M

3. Season the Cucumber

   Dice the cucumber, place in a small bowl, and season lightly with salt and pepper. Toss briefly.

   Time: PT3M

4. Prepare Toppings

   Shred the carrots, slice the avocado, and toast the sesame seeds in a dry pan for 1‑2 minutes until fragrant.

   Time: PT5M

5. Assemble the Bowl

   Divide the cooked rice into two bowls. Layer cucumber, marinated salmon, shredded carrots, avocado slices, and a drizzle of sriracha mayo. Sprinkle toasted sesame seeds on top.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

70g

Fat

20g

Fiber

6g