Salmon Rice Bowl
Declan Chapin
1
5 minutes
15 minutes
Savor this simple yet delicious salmon rice bowl, pairing salmon with rice, creamy avocado, and a perfectly soft-boiled egg. Finished with sheets of crisp seaweed, this dish offers a harmonious blend of textures and flavors, ideal for a quick and nutritious meal any day of the week.
Ingredients
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4oz Wild Alaska Sockeye Salmon
coconut aminos
salt and pepper
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2 cups cooked sushi rice
1 tsp furikake seasoning
½ avocado, sliced
cucumber, sliced
4 sheets of snack-size nori
soft boiled egg
white sesame seeds
green onions, diced
Directions
Place a piece of frozen sockeye salmon on parchment paper. Season with coconut aminos, salt, and pepper.
Air-fry for 12-14 minutes at 400 degrees. If cooking thawed salmon, air fry for 7 minutes.
While the salmon cooks, soft boil one egg and cook your rice according to the directions on the package.
When the salmon is done, flake it apart and add to a bowl with the rice. Add furikake and mix until well combined.
On a plate, add seaweed sheets, avocado, and cucumber.
Flip the bowl of salmon and rice on the plate.
Top with white sesame seeds
Serve with soy sauce and enjoy!
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