Ingredients
Scale
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil toasted
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha
- ½ teaspoon fresh ginger grated
- 1 teaspoon black and white sesame seeds
- 8 ounces salmon cut into ½-inch cubes
- 2 cups cooked short-grain or jasmine rice
- ½ avocado thinly sliced
- ½ cucumber julienned
- 1 carrot julienned
- ½ cup mukimame shelled edamame
- 1 green onion thinly sliced
- ½ cup red cabbage shredded
- 2 radishes thinly sliced
- spicy mayonnaise for serving
Instructions
- In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha, ginger, and sesame seeds.
- Taste the mixture, and adjust the saltiness by adding a splash more rice vinegar if necessary.
- In a separate bowl, combine the salmon cubes with the whisked dressing and let marinate for at least 15 minutes.
- Prepare the base by placing cooked rice into bowls.
- Top the rice with marinated salmon and arrange avocado, cucumber, carrot, edamame, green onion, red cabbage, and radishes on top.
- Drizzle with spicy mayonnaise before serving.
Notes
Feel free to customize the bowl with your favorite veggies.
This dish is best enjoyed fresh but can be refrigerated for a few hours before serving.
Adjust the spiciness by varying the amount of sriracha and spicy mayonnaise.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.