Clean recipe · tablefortwoblog.com
Easy Salmon Rice Bowls
Fluffy white rice is topped with edamame, persian cucumbers, and other fresh toppings alongside the sweet and savory salmon. If you enjoy sushi, you'll love these simple bowls!
Original recipe: tablefortwoblog.com
- Yield:
- 2 servings
- Prep:
- 5 min
- Cook:
- 12 min
- Total:
- 77 min
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Ingredients
- 1 tablespoon brown sugar
- 4 tablespoons low sodium soy sauce
- 1 teaspoon sriracha
- 1 pound fresh salmon (cubed into 1/2 inch cubes (skin removed))
- White rice
- Optional toppings: edamame, persian cucumbers sliced into half moons, furikake, sriracha mayo, nori (dried seaweed, julienned)
Instructions
- Whisk together brown sugar, soy sauce, sriracha in a bowl. Place salmon cubes in bowl, toss to coat, cover and put in refrigerator to marinate for at least 1 hour.
- Preheat oven to 400 °F. Line a rimmed baking sheet with parchment paper.
- Place salmon onto baking sheet and bake for 8-10 minutes. You can put it under the broiler for 1-2 minutes before it's done cooking to get a nice char on the exterior, if desired.
- To assemble bowl: add white rice to a bowl, then top with salmon, cucumber, edamame, seaweed, furikake sprinkles, and drizzle sriracha mayo on top.