Salmon Rice Bowl Recipe

Ingredients

• 1 cup White Rice (uncooked, rinsed)
• 1 tablespoon Toasted Sesame Oil (adds nutty flavor)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 2 tablespoons Maple Syrup (pure maple)
• 2 tablespoons Dijon Mustard (smooth)
• 1 teaspoon Sriracha (adjust heat to taste)
• 0.5 teaspoon Ground Ginger (freshly ground if possible)
• 1 pound Salmon Fillet (skinless, boneless, cut into 1‑inch cubes)
• 1 tablespoon Neutral Cooking Oil (canola or vegetable oil)
• 2 cups Spring Mix (fresh salad greens)
• 2 whole Avocado (ripe, chopped)
• 1 whole Cucumber (seedless, sliced)
• 1 cup Shelled Edamame (thawed if frozen)
• 0.25 cup Bang Bang Sauce (store‑bought or homemade)
• 2 tablespoons Water (to thin dressing)
• 0.25 cup Green Onion (chopped)
• 1 teaspoon Toasted Sesame Seeds (lightly toasted)

Instructions

1. Cook Rice

   Rinse 1 cup of white rice, combine with 2 cups water in a saucepan, bring to a boil, reduce to low, cover and simmer 10 minutes until water is absorbed and rice is tender.

   Time: PT10M

   Temperature: medium-high

2. Make Sesame‑Maple Sauce

   In a small mixing bowl whisk together toasted sesame oil, soy sauce, maple syrup, Dijon mustard, Sriracha, and ground ginger until smooth.

   Time: PT2M

3. Cube Salmon

   Pat salmon dry, cut into 1‑inch cubes, and toss immediately with the prepared sauce—no marinating time needed.

   Time: PT2M

4. Cook Salmon Bites

   Heat 1 tablespoon of neutral oil in a skillet over medium‑high heat. Add salmon cubes in a single layer, cook 2‑3 minutes until the underside is browned, then scrape any remaining sauce onto the pieces, flip, and cook another 1‑2 minutes.

   Time: PT5M

   Temperature: medium-high

5. Rest Salmon

   Transfer cooked salmon bites to a plate and let rest for 5 minutes; this helps them stay intact.

   Time: PT5M

6. Prep Veggies

   Divide spring mix among four bowls, add chopped avocado, sliced cucumber, and thawed edamame to each.

   Time: PT3M

7. Thin Bang Bang Dressing

   In a small bowl combine 0.25 cup bang bang sauce with 1‑2 tablespoons water, stirring until it reaches a drizzle consistency.

   Time: PT1M

8. Assemble Bowls

   Divide the cooked rice evenly among the four bowls, top with the prepared veggies, drizzle about 1 tablespoon of the thinned bang‑bang sauce, add a quarter of the salmon bites, sprinkle chopped green onion and toasted sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

440

Protein

25g

Carbohydrates

45g

Fat

15g

Fiber

5g