Salmon and Rice Bowl

We are ‘bowl’ crazy in our house right now. And it's mostly driven by me to make our busy evenings a little easier.

Early in the week I'll make a big pot of brown rice so I only need to cook a protein and chop some veggies for dinner.

Bowls can take on so many flavors and colors.

Have some fun with it!

INGREDIENTS

  • 1 1/2 cups Brown Rice (dry)

  • 2 tsps Tamari

  • 2 tsps Extra Virgin Olive Oil

  • 1 1/2 lbs Salmon Fillet (skin removed)

  • Sea Salt & Black Pepper (to taste)

  • 1/3 cup Mayonnaise

  • 1 tbsp Sriracha

  • 2 Avocado (cubed)

  • 1 tsp Sesame Seeds (optional)

    INSTRUCTIONS

  • Cook the rice according to package directions. When it rice is finished but still warm, pour on the tamari and set aside.

  • Pat the salmon dry with a paper towel and season both sides with salt and pepper to taste. Heat oil in a skillet or cast iron pan over medium heat. Add the salmon to the pan and cook for 4 - 6 minutes per side, or until cooked through. Once the salmon has cooled, flake with a fork and set aside.

  • In a small bowl, mix together the mayonnaise and sriracha.

  • Divide the rice into bowls and top with salmon, avocado, and garnish with sesame seeds. Serve with spicy mayo. Enjoy!

Sara Snow