Asian Salmon Rice Bowl

Loaded Asian Salmon Rice Bowls are a delicious and nutritious meal featuring fluffy rice topped with marinated salmon, creamy avocado, fresh vegetables, and finished with Kewpie mayo, sriracha, and furikake seasoning. This dish combines vibrant flavors and textures, offering a satisfying meal reminiscent of a sushi roll in a bowl.

Ingredients

• 2 cups white rice

• 4 salmon portions (about 5 oz each)

• 2 tablespoons olive oil

• 2 tablespoons soy sauce

• 2 teaspoons toasted sesame oil

• 2 cloves garlic, minced

• 2 tablespoons green onion, minced (plus more for topping)

• 1 large avocado

• 1 cup shredded carrots

• 1 cup mini cucumbers, sliced

• Kewpie mayo

• Sriracha

• Furikake seasoning
  
  

Directions

1. Prepare rice according to package directions.
   
   

2. Whisk together olive oil, soy sauce, sesame oil, garlic, and green onion to create marinade.
   
   

3. Coat salmon portions in marinade and let sit at room temperature for 10–30 minutes.
   
   

4. Pat salmon dry and season with salt and pepper.
   
   

5. Cook salmon in the oven at 425°F for about 10 minutes or air fry at 380°F for about 8 minutes until cooked through.
   
   

6. Divide rice into bowls.
   
   

7. Top rice with salmon, sliced avocado, shredded carrots, and cucumbers.
   
   

8. Drizzle with Kewpie mayo and sriracha.
   
   

9. Sprinkle with furikake seasoning and additional green onions.
   
   

10. Serve immediately.
    
    

Nutrients

• Calories: 722 kcal

• Fat: 23 g

• Saturated Fat: 4 g

• Polyunsaturated Fat: 6 g

• Monounsaturated Fat: 12 g

• Cholesterol: 94 mg

• Sodium: 250 mg

• Potassium: 1359 mg

• Carbohydrates: 83 g

• Fiber: 6 g

• Sugar: 3 g

• Protein: 42 g

• Vitamin A: 5541 IU

• Vitamin C: 9 mg

• Calcium: 74 mg

• Iron: 3 mg