Description
A vibrant, protein-packed bowl blending marinated salmon, sticky rice, avocado, cucumber, and edamame with spicy mayo. A healthy, quick alternative to sushi rolls.
Ingredients
24 ounces skinless salmon, cut into 1-inch pieces
1/4 cup coconut aminos (or tamari for gluten-free)
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons garlic paste
1 teaspoon honey
1 teaspoon ground ginger
2 cups sticky rice
1/2 cup edamame
1 ripe avocado
1/2 cup julienned cucumber
1/2 cup mukimame
2 tablespoons spicy mayonnaise (egg-free if needed)
1 teaspoon furikake
1 green onion, sliced
Instructions
Mix coconut aminos, rice vinegar, sesame oil, garlic paste, honey, and ginger. Marinate salmon for 15 minutes.
Place salmon on a parchment-lined baking sheet and broil 3–4 inches from heat for 8–10 minutes until golden.
Cook sticky rice according to package instructions. Fluff and set aside.
Assemble bowls with rice, salmon, edamame, avocado, mukimame, and cucumber. Drizzle with spicy mayo, sprinkle furikake and green onions.
Notes
Use wild-caught salmon for optimal freshness and omega-3s.
Swap edamame for shelled peas if unavailable.
Meal prep components up to 24 hours in advance.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 145mg