Salmon Rice Bowls (Knedir) 

This Salmon Rice Bowl from Knedir combines tender, marinated salmon with a whisper of sweet‑spicy glaze, nestled atop fluffy jasmine rice and topped with crisp vegetables and creamy sauce. It offers a great balance of protein, veggies, and fresh flavors, making it perfect for meal prep, weeknight dinners, or a healthy lunch. Ready in about 30 minutes, it's gluten‑free and easily customizable—swap rice for quinoa, swap in your favorite veggies, or adjust the spice level. A satisfying, wholesome bowl that hits every note: vibrant, nourishing, and delicious 

Ingredients

• 1½ lbs center‑cut salmon filet
  
  

• 4 cups cooked jasmine rice
  
  

• 1 avocado, sliced
  
  

• 1 cup edamame (cooked)
  
  

• 2 Persian cucumbers, sliced
  
  

• 2 garlic cloves, minced
  
  

• 3 tsp fresh ginger, grated
  
  

• 2 tbsp honey
  
  

• ⅓ cup Kewpie mayonnaise
  
  

• 5 tbsp soy sauce
  
  

• 1 tbsp sriracha (plus extra if desired)
  
  

• 1 tsp toasted sesame oil
  
  

• 1 sheet nori, chopped (optional)
  
  

• 1 tbsp sesame seeds
  
  

Directions

1. Marinate & Cook Salmon
   
   

   • In a bowl, whisk together garlic, ginger, soy sauce, honey, sesame oil, and sriracha.
     
     

   • Place salmon in marinade for 10 minutes.
     
     

   • Bake or pan-sear salmon at 400 °F until flaky and cooked through (~12 minutes).
     
     

2. Prepare Rice & Veggies
   
   

   • Cook jasmine rice according to package instructions.
     
     

   • Slice avocado, cucumbers, and cook edamame while salmon marinates.
     
     

3. Make Spicy Mayo
   
   

   • Stir together Kewpie mayo and extra sriracha to taste.
     
     

4. Assemble Bowls
   
   

   • Divide rice between 4 bowls.
     
     

   • Top with salmon, avocado, edamame, and cucumber.
     
     

   • Drizzle with spicy mayo, then sprinkle sesame seeds and chopped nori if using.
     
     

5. Serve & Customize
   
   

   • Enjoy immediately, or pack for meal prep.
     
     

   • Customize with preferred veggies or swap rice for quinoa
     
     

Nutrients (per bowl)

• Calories: ~600 kcal
  
  

• Protein: ~35 g
  
  

• Carbohydrates: 60 g
  
  

• Fat: 28 g
  
  

• Fiber: ~8 g
  
  

• Sugars: ~12 g
  
  

• Sodium: Moderate (soy sauce & marinade)