Salmon Crispy Rice Bowls
Directions
- 1Thinly slice your cucumbers.
- 2On a baking tray, place your salmon and season it with salt and pepper and bake in an oven at 375°F for 12-15 minutes or until cooked through.
- 3Cut the cooked salmon into cubes and remove from the tray.
- 4On the same tray, add your cooked rice, pour soy sauce and sesame oil on top, mix, and flatten the rice.
- 5Bake the rice in your oven at 400°F for 25 min (toss the rice halfway through).
- 6Mash the crispy rice into small chunks.
- 7To make your sauce, combine brown sugar, sesame oil, water, chili crisp, and soy sauce into a bowl and mix.
- 8In your meal prep container, add half your crispy rice, salmon, edamame, and sliced cucumbers and top it off with sliced green onions and your sauce.
Ingredients
- 9 oz Atlantic farm raised salmon, raw
- 1.5 cups cooked rice
- 2 tsp soy sauce
- 1 tsp sesame oil
- 2 large Persian cucumbers
- 1 cup edamame beans
- 3 green onion
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 3 tbsp water
- 2 tsp chili crisp
- 2 tbsp soy sauce
Equipment
baking trayknifebowlmeal prep container
Tips
- When meal prepping to re-heat, make sure to put your salmon & salad into separate ziploc bags to avoid getting soggy. When ready to eat, microwave the rice, then add in your salmon and microwave till warm, and finally eat with your salad to preserve the crunch and enjoy!
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