Salmon Rice Bowl


  • 4 ounces salmon, preferably wild
  • 1 teaspoon avocado oil
  • ⅛ teaspoon kosher salt
  • 1 cup instant brown rice
  • 1 cup water
  • 2 tablespoons mayonnaise
  • 1 ½ teaspoons Sriracha
  • 1 ½ teaspoons 50%-less-sodium tamari
  • 1 teaspoon mirin
  • ½ teaspoon freshly grated ginger
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon kosher salt
  • ½ ripe avocado, chopped
  • ½ cup chopped cucumber
  • ¼ cup spicy kimchi
  • 12 (4-inch) sheets nori (roasted seaweed)


  • Step 1: Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Drizzle with oil; season with salt. Bake 8-10 minutes until cooked through.
  • Step 2: Mix rice and water in a small saucepan; cook according to package directions. Mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper, and salt in another small bowl; set aside.
  • Step 3: Divide the rice between 2 bowls. Top with salmon, avocado, cucumber, and kimchi. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired, and serve with nori. Makes 2 servings.

Nutritional Info:

Per bowl: 481 calories; protein 18g; carbohydrates 47g; fiber 6g; sugar 3g; fat 25g; sat fat 4g; cholesterol 37mg



We offer several options of personal training to meet every goal and fitness level

Watch This Quick Video

Play Video

Step 1: Enter Your Information Below

Step 1: Enter Your Information Below

Step 1: Enter Your Information Below