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Easy 10-Minute Salmon and Rice Bowl photo

10-Minute Salmon and Rice Bowl

This 10-Minute Salmon and Rice Bowl is a quick, nutritious delight bursting with flavor!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bowl:
  • 1 cup Cooked Brown Rice
  • 6 ounces Leftover Salmon or Canned Salmon ensure it's sustainably sourced
  • 1 to 2 tablespoons Coconut Aminos adjust to taste
  • 1 to 2 teaspoons Sriracha omit for milder flavor
  • 1 teaspoon Mayonnaise or vegan alternative
  • to taste Sea Salt adjust according to preference
  • 1 whole Avocado ripe, sliced
  • 1.35 ounces Roasted Seaweed Snack

Equipment

  • Microwave or Stove
  • Medium-sized Bowl
  • Knife
  • Spoon

Method
 

Instructions:
  1. Prepare the brown rice according to package instructions or heat leftovers in the microwave or on the stove until warmed through.
  2. Flake the leftover or canned salmon gently with a fork.
  3. In a small bowl, combine 1 to 2 tablespoons of coconut aminos, 1 to 2 teaspoons of sriracha, and 1 to 2 teaspoons of mayonnaise.
  4. Layer the cooked brown rice as the base in your serving bowl and top it with the flaked salmon.
  5. Drizzle the sauce mixture over the salmon and rice, mixing gently for even distribution.
  6. Slice the ripe avocado and arrange the slices on top of your bowl.
  7. Crumble the roasted seaweed snack over the top for added crunch.

Notes

  • Store components separately in the fridge for up to three days.
  • Feel free to substitute brown rice with quinoa for a gluten-free option.
  • Add more vegetables like steamed broccoli or snap peas for extra nutrition.