Salmon Rice Bowl

• servings: 2 servings
• total time: 25 minutes

Ingredients

4 ounces salmon, preferably wild

1 teaspoon avocado oil

⅛ teaspoon kosher salt

1 cup instant brown rice

1 cup water

2 tablespoons mayonnaise

1 ½ teaspoons Sriracha

1 ½ teaspoons 50%-less-sodium tamari

1 teaspoon mirin

½ teaspoon freshly grated ginger

¼ teaspoon crushed red pepper

⅛ teaspoon kosher salt

½ ripe avocado, chopped

½ cup chopped cucumber

¼ cup spicy kimchi

12 (4 inch) sheets nori (roasted seaweed)

Directions

Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake until the salmon flakes easily with a fork, 8 to 10 minutes.

Meanwhile, combine rice and water in a small saucepan; cook according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.

Divide the rice between 2 bowls. Top with salmon, avocado, cucumber and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori.

Nutrition

• Calories: 481 kcal
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 19 g
• Cholesterol: 37 mg
• Sodium: 687 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 18 g