Spicy Salmon Rice Bowl

I've got a super quick and delicious recipe for you that's perfect for those busy days when you need something fast but satisfying – A Spicy Salmon Rice Bowl. It's a great warm lunch bowl that will hit the spot!

I've dropped a 100 pounds, and now I'm all about making things easy AND good for you. This recipe is perfect for staying on track with your goals while enjoying your food along the way!


Ingredients

  • 1 5-ounce can skinless wild pink salmon, drained.

  • 1 tablespoons mayo

  • 1/2 cup cooked brown rice (I cook mine in bone broth for extra protein)

  • 1 cup chopped Persian cucumbers

  • 1/2 avocado sliced

  • 2 teaspoons sriracha sauce

  • 1 tsp. Liquid Aminos

  • Sesame seeds for garnish

Instructions

  1. Start by mixing your canned salmon and mayo until it's creamy.

  2. Now, onto assembling your bowl: Add brown rice, salmon mixture, and chopped cucumbers.

  3. Drizzle sriracha, add chopped onion, sesame seeds, avocado, and Liquid Aminos to top the bowl.

  4. Enjoy Emily Mariko style with some seaweed or simply enjoy it plain.

Such an easy meal to make, you'll wonder why you ever haven’t been doing warm lunch bowls all along!

Spicy Salmon Rice Bowl

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This quick and satisfying recipe is perfect for busy days when you need something delicious in a hurry. This warm salmon bowl is sure to hit the spot and leave you totally satisfied.

Ingredients

Salmon
  • 1 5-ounce can skinless wild pink or red salmon, in water drained.
  • 1 tablespoons light mayo
  • 2 scallions, white and greens separated
  • 2 teaspoons sriracha sauce, and some more if you like to drizzle on top
Rice and Bowl
  • About 1/2 cup cooked brown rice
  • ½ cup chopped Persian cucumber - I add double this, make to your liking.
  • 1/2 avocado
  • Liquid aminos - 1 tsp
  • Furikake or chopped nori and sesame seeds, for garnish if preferred

Instructions

Assemble your rice & salmon bowl
  1. Start by mixing together your canned salmon and mayo until it's nice and creamy, mix in the white scallion bottoms.
  2. Now, onto assembling your bowl: spoon about half a cup of brown rice into a bowl, then top it with the salmon mixture.
  3. Double up on the cucumbers – dice them and pile on top of the salmon.
  4. Sprinkle sesame seeds, drizzle sriracha, add chopped onion, and slice half an avocado to top the bowl. I also like to add about a tablespoon of liquid aminos on top!
  5. Enjoy Emily Mariko style with some seaweed if desired, or simply enjoy it plain.

Notes

Using fresh salmon is always an option. If you prefer to use tuna, that would be great as well!

Did you make this recipe?
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