🍱 lunch
Salmon rice bowl
Salmon rice bowl with sushi rice, edamame, avocado, and sesame-soy dressing. Poke-bowl flavors at home for a fraction of the price.
- high-protein
- lunch
- pescatarian
- mediterranean
Per serving
580 kcal
Total time
22 min
Servings
1
Difficulty
medium
Protein
38g
Carbs
55g
Fat
22g
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Ingredients
- Salmon fillet 4 oz
- Cooked white rice 3/4 cup
- Edamame (shelled) 1/3 cup
- Avocado 1/4, sliced
- Cucumber 1/4 cup, sliced
- Soy sauce 1 tbsp
- Sesame oil 1 tsp
- Rice vinegar 1 tsp
- Sesame seeds 1 tsp
- Green onion 1 sliced
Steps
- 1 Bake salmon at 400°F for 10-12 minutes until just flaking.
- 2 Whisk soy sauce, sesame oil, and rice vinegar in a small bowl.
- 3 Build bowl: rice base, then salmon flaked, edamame, avocado, cucumber.
- 4 Drizzle dressing. Top with sesame seeds and green onion.
Tips
Frozen edamame works perfectly — microwave 90 seconds while salmon cooks. Brown rice swap saves 100 kcal but changes texture.