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-proteinlunchpescatarianmediterranean
Per serving
580 kcal
Total time
22 min
Servings
1
Difficulty
medium
Protein
38g
Carbs
55g
Fat
22g
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Ingredients
- Salmon fillet4 oz
- Cooked white rice3/4 cup
- Edamame (shelled)1/3 cup
- Avocado1/4, sliced
- Cucumber1/4 cup, sliced
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Rice vinegar1 tsp
- Sesame seeds1 tsp
- Green onion1 sliced
Steps
- 1Bake salmon at 400°F for 10-12 minutes until just flaking.
- 2Whisk soy sauce, sesame oil, and rice vinegar in a small bowl.
- 3Build bowl: rice base, then salmon flaked, edamame, avocado, cucumber.
- 4Drizzle dressing. Top with sesame seeds and green onion.
Frozen edamame works perfectly — microwave 90 seconds while salmon cooks. Brown rice swap saves 100 kcal but changes texture.