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Spicy Salmon Bowls
Recipes
Spicy Salmon Bowls
2 servings
30 minutes total

Ingredients

  • 2 (6 oz) sockeye salmon fillets (about 12 oz)
  • Aluminum foil
  • ¼ cup spicy teriyaki sauce
  • 1 (8.8 oz) pouch cooked jasmine rice
  • 2 baby cucumbers
  • 1 ripe Hass avocado
  • 1 lime, for wedges
  • ½ cup kimchi
  • 4 sesame (or regular) seaweed snacks
  • 2 tablespoons Japanese-style mayonnaise
  • 2 tablespoons sriracha sauce

Steps

    1. Thaw salmon, if needed. Preheat oven to 350°F. Line baking sheet with foil.
    2. Place salmon on baking sheet (wash hands). Spoon teriyaki sauce evenly over fish; bake 12–15 minutes until centers of fillets flake easily and are 145°F.
    3. Meanwhile, heat rice following package instructions. Slice cucumbers thinly; halve avocado, scoop out flesh, and slice thinly. Cut lime into wedges.
    4. Divide rice between serving bowls. Arrange cucumbers, avocados, limes, kimchi, and seaweed snacks in piles around rice. Place salmon on top of rice. Drizzle with mayonnaise and sriracha; serve.

    Chef's tip: Take your bowl to the next level with your favorite toppings such as toasted sesame seeds, shelled edamame, sliced water chestnuts, and chili crisp.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ½ recipe serving: Calories 790, Total Fat 37g, Sat Fat 5g, Trans Fat 0g, Chol 110mg, Sodium 1160mg, Total Carb 73g, Fiber 8g, Total Sugar 12g, (Incl. 5g Added Sugars), Protein 45g, Vitamin D 120%, Calc 4%, Iron 8%, Potassium 30%