A vibrant and healthy rice bowl featuring marinated salmon, fresh vegetables, and a flavorful soy ginger sauce, perfect for a quick and satisfying meal.
Ingredients
Sauce/Marinade
2tablespoonsavocado oil (or olive oil)
1teaspoonlemon juice
0.25teaspoonfish sauce
0.25teaspoonsesame oil
0.5tablespoonrice vinegar
0.25cupsoy sauce (tamari for gluten-free)
1teaspoonworcestershire sauce
2teaspoonsgarlic (minced)
pinchground black pepper
1teaspoonlemon zest
0.5teaspoonginger (grated)
0.5teaspoonchili garlic sauce
pinchkosher salt
0.5cupmayonnaise
1tablespoonsriracha (more to taste)
1poundfresh salmon (skin off and cut into 1 inch cubes)
Remaining ingredients
2cupsmango (diced)
2cupsedamame (shelled)
1cupgreen onions (sliced)
0.25cupfresh cilantro (chopped)
0.5cupcarrots (julienned)
Marinated cucumbers
4cupscooked rice (basmati*)
Instructions
Combine marinade ingredients in a jar, shake, and set aside. Marinate salmon in half of the sauce for 10 minutes.
Mix mayonnaise and sriracha to make spicy mayo; set aside.
Cook salmon in a hot skillet with avocado oil until fully cooked, about 2-3 minutes per side. Rest briefly.
Assemble bowls with rice, mango, edamame, green onions, cilantro, carrots, cucumbers, and salmon. Drizzle with remaining sauce and spicy mayo.
Notes
Use fresh ingredients for best flavor. Adjust sriracha for spice preference.