CHIPOTLE LIME SALMON POWER BOWL
Directions
- 1Cut 1lb of salmon into cubes. Drizzle with 0.5 tbsp avocado oil, 1 tsp dijon mustard, 2 pinches salt, 1 tbsp garlic powder, and 0.5 tbsp chipotle powder. Mix well and cook in a pan for 3-4 minutes on medium heat.
- 2Make the sauce by mixing 5 tbsp mayo, 1.5 tbsp unsweetened ketchup, juice of 2 limes, 2 tbsp rice vinegar, 1 tbsp tamari or soy sauce, 1 tsp garlic powder (or 1 minced garlic clove), 1 tsp chipotle powder, a pinch of salt, and 2-3 tbsp fresh finely chopped cilantro.
- 3Cut and prepare vegetables: arugula, diced Persian cucumbers, avocado, and jalapeno.
- 4Boil 1 bag of kaizen rice (or any rice of your choice) in salted water for 6 minutes, rinse, and drain.
- 5Assemble the bowl: Add the rice, arugula, cucumbers, salmon, avocado, and jalapeno. Top with the sauce and furikake.
Ingredients
- 1 lb salmon
- 0.5 tbsp avocado oil
- 1 tsp dijon mustard
- 2 pinches salt
- 1 tbsp garlic powder
- 0.5 tbsp chipotle powder
- 1 bag kaizen rice
- 1 handful arugula
- 1 Persian cucumbers
- 1 avocado
- 1 jalapeno
- 1 furikake
- 5 tbsp mayonnaise
- 1.5 tbsp unsweetened ketchup
- 2 limes lime juice
- 2 tbsp rice vinegar
- 1 tbsp tamari or soy sauce
- 1 tsp garlic powder or minced garlic
- 1 tsp chipotle powder
- 1 pinch salt
- 2 tbsp cilantro
Equipment
knifecutting boardpanspoonbowl
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