Salmon and avocado rice bowl
9
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 savory, spicy, and creamy flavors—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
Avocado
¼ item(s), finely chopped
Mayonnaise
2 tsp
Sriracha hot sauce
1 tsp
Roasted seaweed snack
5 gm, about 10 sheets
Kimchi
2 Tbsp, 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 1½ 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
Serving size: 1 bowl
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