Salmon Bowls
Filling + warm but with tons of veggies
Ingredients
1-2 Salmon filets
1 mango, diced
1 cucumber, quartered + sliced
1 avocado, sliced
1 carrot, sliced or shredded
1 bag of frozen shelled edamame
1 cup sushi rice
2 ½ cups of water or broth
1 tablespoon rice vinegar
1 tablespoon sesame oil
½ lemon
1 tablespoon butter
Salt and pepper to taste
Garnish with:
Green onions
Sesame seeds
Sriracha
Kewpie Mayo (Japanese mayo, but regular mayo works fine too)
Eel Sauce
Directions
1. Slice and prep all your veggies and topping
2. Rinse rice until water is clear
3. Bring water/broth to a boil and add the rice vinegar, sugar, and sesame oil
4. Add rice, stir, turn the stove down to a simmer and add the lid. Let cook for 20-30 minutes or until liquid is absorbed.
5. While rice is cooking, season salmon with salt, pepper, and lemon juice (I use Trader Joe’s citrusy garlic)
6. Heat some oil and butter in a skillet. Once bubbling, add salmon skin side down and cover. Wait 3-4 mins depending on the thickness of your salmon and flip and cook for another minute or so.
7. Now it’s time to serve your bowls with rice, fish, veggies, eel sauce, and spicy mayo! Enjoy.
