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Salmon Bowl

Easy-to-make healthy rice bowl for a quick week night meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

Equipment

  • 1 Baking sheet
  • 1 Carrot Peeler
  • 1 Carrot Grater
  • 1 Rice Cooker or pot for cooking rice

Ingredients
  

  • 1 cup Rice brown rice recommended
  • 1 lb. Wild Salmon 400-500 grams
  • 1 Tbsp. Tamari gluten free
  • 1 Tbsp. Lemon Juice
  • ½-1 English Cucumber
  • 2-3 medium Carrots
  • 1 sheet Nori Seaweed
  • 1 cup Edamame
  • Sriracha Mayo gluten free

Instructions
 

  • Cook rice as per package directions.
  • Place salmon on a non-stick baking sheet. Sprinkle with gluten free tamari and lemon juice. Bake in oven at 325℉ for 20 minutes
  • Peel and grate carrots. Chop cucumber into small pieces. Use clean scissors to cut Nori seaweed into small pieces. Cook one cup of frozen edamame according to package directions.
  • When rice and salmon have finished cooking, you can assemble your bowls and top with sriracha mayo and some tamari if desired.
Keyword Bowl, Fish, Guten Free, Rice, Salmon