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Salmon and Rice Bowl

Makes 2 Servings

Macros: 542 Cal, Fat 29g, Carbs 42g, Fibre 6g, Protein 28g


1/2 cup Brown Rice (dry)

2/3 tsp Tamari

2/3 tsp Extra Virgin Olive Oil

227 grams Salmon Fillet (skin removed)

Sea Salt & Black Pepper (to taste)

1 3/4 tbsps Mayonnaise

1 tsp Sriracha

2/3 Avocado (cubed)

1/3 tsp Sesame Seeds (optional)


  1. Cook the rice according to the package directions. When the rice is finished cooking, pour on the tamari and set aside.

  2. Meanwhile, heat the oil in a skillet or cast iron pan over medium heat. Pat the salmon dry with a paper towel and season both sides with salt and pepper to taste. Add the salmon to the pan and cook for four to six minutes per side until cooked through. Once the salmon has cooled, flake with a fork and set aside.

  3. In a small bowl, mix together the mayonnaise and sriracha.

  4. Divide the rice into bowls and top with salmon, avocado, and garnish with sesame seeds. Serve with spicy mayo. Enjoy!


Leftovers: Store in an airtight container in the fridge for up to two days.

Serving Size: One serving is approximately 1 1/2 cups.

More Flavour: Add more sriracha, or sesame oil to the mayo.

Additional Toppings: Top with nori, or serve with a side of kimchi.

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