Salmon Bowl
100%
1
Nutrition balance score
Great
Glycemic Index
75
High
Glycemic Load
47
High
Nutrition per serving
Calories610.1 kcal (31%)
Total Fat25.6 g (37%)
Carbs62.2 g (24%)
Sugars10.9 g (12%)
Protein33.6 g (67%)
Sodium809.4 mg (40%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
¼ cupunseasoned rice vinegar
3 tablespoonsgranulated sugar
1 teaspoonkosher salt
plus more for seasoning
1 ½ cupssushi rice
short-grain white rice, rinsed until water runs clear
1.5 poundsskinless salmon fillet
cut into 1-inch cubes
½ teaspoontoasted sesame oil
¼ cuplow-sodium soy sauce
3 tablespoonsdistilled white vinegar
2 tablespoonssafflower oil
or canola
2 tablespoonsscallions
coarsely chopped
2 tablespoonsfresh ginger
minced, piece
3persian cucumbers
thinly sliced
8 ouncescoleslaw mix
green, about 3 packed cups
1avocado
halved, pitted and thinly sliced
nori sheets
torn, toasted, for garnish, optional
Instructions
Step 1
In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar.
Step 2
Add the rice and 1 3/4 cups water, and mix well.
Step 3
Bring to a boil over high heat, then cover and reduce heat to low.
Step 4
Cook until rice is tender and most of the liquid is absorbed, about 12 minutes.
Step 5
In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt.
Step 6
Once rice is tender (after about 12 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
Step 7
Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
Step 8
Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.
Notes
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