Salmon & avocado rice bowl
8
Points®
Total time: 7 min • Prep: 5 min • Cook: 2 min • Serves: 1 • Difficulty: Easy
Not all social media–inspired recipes deserve the hype, but the ease of this one—plus the magical combo of savoury, spicy, and creamy flavours—gets a double tap from us. The ice cube might seem random, but it helps steam the rice so that it stays moist and fluffy when reheated.
Ingredients
Cooked salmon
3 oz
Cooked long grain brown rice
⅔ cup(s)
Ice cube
1 cube(s)
Low sodium soy sauce
1 tsp(s)
Avocado
¼ medium, finely chopped
Light mayonnaise
2 tsp(s)
Sriracha hot sauce
1 tsp(s)
Nori seaweed
10 sheet(s), snack-size roasted sheets with sea salt, for serving
Kimchi
2 tbsp(s), for serving (optional)
Instructions
1
Using a fork, in a microwavable bowl, flake the fish. Top the fish with the rice and place the ice cube on top of the rice. Cover the bowl with parchment paper. Microwave on High until the fish and rice are thoroughly heated, about 1 1⁄2 minutes. Remove any remaining ice.
2
Drizzle the soy sauce over the rice bowl and stir to combine. Top with the avocado, mayonnaise, and sriracha. Serve with the seaweed sheets and kimchi (if using).
3
Per serving (1 bowl)
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