This Salmon Bowl is an easy, flavorful, and healthy meal to feel good about on a busy weeknight. It's loaded with bright, fresh vegetables and light Japanese-inspired ingredients that add depth to the bowl without a lot of effort. We always keep a few Japanese staple items in our pantry that make dishes like this come together pretty effortlessly. Two of our favorites are Furikake and Kewpie Deep Roasted Sesame Dressing. If you're looking for a simple, satisfying bowl to add to your weekly rotation, this is it.
Serves 2
Ready in: 30 minutes
Ingredients
- 2 salmon filets (6 oz each)
- 2 cups cooked white rice
- 1/2 avocado, diced
- 3 mini cucumbers, sliced
- 1 cup cooked edamame
- ¼ cup radishes, sliced
- 1/2 tbsp Kewpie Japanese Roasted Sesame Dressing
- ~1 tsp Furikake
- Seasonings: paprika, salt, and pepper
- Sesame seeds, for garnish
- Green onions, for garnish
- Drizzle: Kewpie Mayo and Sriracha
Directions
- Preheat oven to 425°F.
- In a rice cooker or on the stove, cook 2 cups of white rice per the instructions on the packaging.
- While the rice is cooking, prepare the salmon filets: pat the salmon dry, drizzle a little olive oil over the filets, and season with salt, pepper, and paprika.
- Once the oven is preheated, place the salmon filets in the oven for 12–15 minutes, or until the internal temperature reaches 145°F.
- In a small bowl, combine the edamame and cucumbers. Pour in the Kewpie Japanese Roasted Sesame Dressing and mix thoroughly. (Note: a little of this dressing goes a long way, but you can always add more to taste. I kept my radishes separate, but you can mix them in here as well.)
- Prep the bowls: once the rice is cooked, scoop some rice into two bowls (you may have some leftover rice). Season the rice lightly with Furikake. Add in your avocado, edamame and cucumbers, radishes, and salmon. Drizzle with Kewpie Mayo and Sriracha, sprinkle with sesame seeds and green onions, and serve!
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