Make healthy lunches a breeze with this Healthy Salmon and Rice bowl recipe.
You may have seen this recipe all over TikTok – and it’s for good reason! This recipe is so easy and is packed with nutrition. Omega-3-rich salmon for heart health, fiber-loaded rice, and avocado for those healthy satiating fats. Nori (seaweed) is also a great source of iodine, which can help support thyroid function and healthy hormones.
This recipe is effortless – everything is either leftovers or pre-made! You could even substitute the cooked salmon fillet for canned salmon, making it a great office lunch that you can bring with you.
You could even add in any extra ingredients you might have on hand – cucumbers, more sriracha, green onions, gut-healthy kimchi.
Try it out today!
Ingredients
- 1 cooked salmon fillet (about 4 oz.) I like to use Wild Atlantic salmon fillets.
- 3/4 cup cooked rice-white or brown rice.
- 1 ice cube
- 1 oz. avocado, diced
- 1 Tbsp soy sauce or coconut aminos would also work
- 1 tsp kewpie mayonnaise or 1 Tbsp homemade kewpie mayo-1 Tablespoon light mayo, 1/2 tsp rice vinegar and 1/8 tsp sugar. Whisk until sugar dissolves)
- 2 tsp sriracha, to taste
- roasted seaweed sheets, optional
- Kimchi, optional
Directions
- Place the salmon filet, assuming it’s leftover, and shred it onto a plate until it’s broken up into small pieces. I use a fork to do this.
- Add the leftover rice right over the salmon, then place one ice cube in the center right in the middle of the rice.
- Cover with parchment paper or a paper towel and microwave on high for 2 to 2 1/2 minutes.
- Remove the bowl from the microwave and discard any remaining ice.
- Add soy sauce, the light homemade kewpie mayonnaise and sriracha.
- Mix until rice/salmon are well combined.
- Top with diced avocado and more mayonnaise, more sriracha and soy sauce, if desired.
- You can eat as is or add kimchi and/or wrap the salmon mixture in your seaweed sheets and enjoy as mini-roll ups!
Recipe from Pound Dropper.
Recipe from Amy’s Healthy Baking.
