Serves 2
This Salmon Rice Bowl is a healthy, colorful meal that features flaky salmon, tender rice, and a delicious combination of fresh vegetables. Topped with a flavorful dressing, it’s a quick and nutritious dish that’s perfect for lunch or dinner.
** Make it yours — Not a salmon lover? Just swap out the premade salmon filets for rotisserie chicken. And play with the ratios of veggies to get it just how you like it.
Ingredients:
- 1/2 cucumber, thinly sliced
- 1 avocado, sliced
- 1/4 cup red cabbage, shredded
- 1/4 cup carrots, julienned
- 1 tablespoon sesame seeds (optional)
- Mixed baby lettuce, enough to fill half the bowl
- Package of pre-made white rice (shelf-stable or frozen)
- 2 packages of ready-to-eat salmon filet (6 oz each)
Dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger (optional)
Instructions:
- Prep your ingredients: Chop up all the veggies. Mix the dressing ingredients in a small bowl. Heat rice in the microwave (follow package instructions).
- Directly in two bowls (for 2 servings): Layer mixed rice, a handful of lettuce, chopped veggies, and chopped salmon (or shreds of rotisserie chicken) in bowls.
- Add the dressing: top salad with a good drizzle of dressing and sprinkle with sesame seeds.
- Stir and serve: Enjoy!
