asian marinated salmon bowls
Who doesn’t love a good bowl? If we are being honest, most of my meals are in bowls… if I had my way, I wouldn’t have even purchased plates for our kitchen but I know, I know, they have their place. When it comes to dinner, however, I will ALWAYS choose to have my meal in a bowl. So what’s in the bowl, you ask?
Well, more often than not the base is either Lundberg rice (long grain, jasmine, or basmati) cauliflower rice, or organic rice noodles. Piled on top are usually roasted veggies like cauliflower, broccoli, carrots, brussels sprouts and sauteed veggies like zucchini, bok choy, purple and green cabbage, avocado, sprouts, and whatever protein I happen to have on hand.
These bowls came to life when I was “using up” my leftover marinated salmon aka one of my most popular recipes to date. While these bowls are completely customizable, the ingredients below are my favorite ones to add in, giving off get deconstructed sushi / poke bowl vibes.
Ingredients:
Lundberg jasmine rice
Bok choy
Carrots
Cucumber
Radish
Avocado
Cilantro
Furikake or seaweed + sesame seeds
Swap Ideas:
Add in roasted veggies like broccoli/broccolini, brussels sprouts, cauliflower, carrots
Swap out the salmon for a different fish or even a meat such as ground turkey cooked with some sesame oil and coconut aminos or tamari
Sub out the rice for cauliflower rice, rice noodles, zoodles or just more veggies!
Salmon bowl recipe
Cook Time: 25 minutes (less if your rice/veggies are already cooked)
Serving: 2 servings
Ingredients:
2 portions of salmon
1/2 cup rice
2 bunches of baby bok choy
2 carrots
2 tsp sesame oil
2 tbsp coconut aminos
1 avocado
2 persian cucumbers, skins peeled for easier digestion
3 radishes
1/4 tsp garlic powder
1/4 tsp salt
1/4 cup sprouts
4 sprigs cilantro
Seaweed / Furikake to taste
Directions:
1) If roasting veggies, preheat your oven to 425 F and prep your veggies for roasting.
2) Look through your fridge for whatever ingredients you want to use or lay out the ones listed above.
3) Rinse rice until the water runs clear and cook according to directions.
4) While the rice cooks, put your veggies in the oven for 15-20 minutes until nicely roasted.
5) Slice up cucumber, radish, and cilantro and add in salt and garlic powder. This helps them release some moisture and become crunchy and flavorful!
6) Once the rice and veggies are cooking, chop up bok choy and carrots and add to a pan with a drizzle of sesame oil and a splash of aminos. Cook for 7~ minutes until tender but they still have a bit of a bite.
7) Slice avocado, rinse sprouts, and heat up your leftover protein.
8) Once everything is cooked, divide the rice between 2 bowls and begin to top with the salmon, sautéed + roasted vegetables, and the remaining toppings. Top with seaweed and sesame seeds, and enjoy!
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