Easy Smoked Salmon Rice Bowls

Get your favorite sushi flavors at home with these Easy Smoked Salmon Rice Bowls & spicy mayo sauce! Add to your meal plan for a simply delicious, low-cook lunch or dinner with seasoned rice, edamame, chopped radish & cucumber!

Author: Project Meal Plan

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 servings

Calories: 477 kcal per serving

Ingredients

½ cup - jasmine rice + cooking liquid
½ - cucumber
⅔ cup - radishes
2 - green onions
½ cup - frozen edamame beans
4 ounces - smoked salmon
½ tbsp - black sesame seeds or furikake
2 tablespoons - pickled sushi ginger
⅓ cup - mayonnaise
2 teaspoons - Sriracha
½ - lime juice
¼ tsp - salt

Instructions

Cook the rice (1/2 cup) as per your package directions and then set aside to cool while you prepare the rest of the meal. I like to cook my rice with chicken broth in the Instant Pot.
Whisk together the mayonnaise (1/3 cup) and sriracha (2 teaspoons) until smooth. Add the lime juice (1/2 lime) to taste – how much you need will depend on your preference and how much vinegar is in your preferred brand of mayonnaise. Whisk in the miso paste, or add kosher salt (1/4 teaspoon) to taste. You can also add a small pinch of sugar if you want a hint of sweetness.
Divide the cooked rice between two serving bowls or meal prep containers with lids. Arrange the chopped cucumber (1/2 medium), radishes (2/3 cup, chopped), and green onions (2 large, sliced) into the other half of the bowls. If serving now, I like to add sliced avocado. If storing, I like to add edamame. Use what you have! Finally, add the smoked salmon (~2 ounces). To make smaller pieces, cut the salmon on the cardboard packaging before separating. Add the sushi ginger (2 tablespoons), if using, and sprinkle the sesame seeds or furikake seasoning (1/2 tablespoon) over the rice.
Serve with the spicy mayo drizzled over the entire bowl, plus a bit of fresh lime juice if you have any leftover. You can also add chopped cilantro, nori, soy sauce, or any other fresh veggies you’d like. Store leftover or prepped bowls in airtight containers in the fridge along with the sauce containers and enjoy within 2 days. This meal is best enjoyed chilled – however, you may need to refresh the rice if it gets dry. Add 2 tablespoons of near-boiling water to the rice and put the lid back on for 2 minutes. This will help hydrate and steam the rice, while not getting the raw veggies too hot.

Nutrition