Viral Salmon Bowl with Crispy Rice
Recipe by Jaclyn Irwin
Ingredients
10
Time
13m
Serves
1
After seeing that viral salmon bowl all over TikTok (thank you Emily Mariko), I couldn’t help but create this version, which is very flexible and forgiving. It’s a perfect lunch or dinner when you have leftover salmon (and rice) and need something filling, quick and delicious. The toppings are really up to you, so feel free to use what you have on hand. If you’re wanting to crisp up the rice, it works best with leftover cooked and cooled rice.
Quick Meal
Ingredients
1tsp
Avocado Oil
3/4cup
Short Grain Brown Rice
5oz
Cooked Salmon
2cups
Baby Spinach
1/2
Avocado
1tsp
Tamari
1tsp
Furikake
1 1/2tsp
Mayonnaise
1tsp
Sriracha
3sheets
Nori
Instructions
1
Heat a large nonstick skillet over medium heat. Once hot, add the oil and then add the rice. Let it sit, without stirring for four to five minutes to get crispy and then flip and stir the rice around and cook for another 1 minute. Remove and add to a plate.
2
In the same skillet, add the salmon and spinach, cook for one minute, just to heat the salmon through and wilt the spinach. Remove and add on top of the rice.
3
Top your plate with avocado and drizzle the tamari, mayo and sriracha over everything. Sprinkle the furikake over top. Serve with nori sheets and enjoy!
4
Substitutions: No furikake: use a mixture of sesame seeds and finely chopped nori. It won’t taste the exact same, but it’s still quite good. Salmon: you don’t need to heat up the salmon if you don’t want. Other topping ideas: kimchi
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
