Ingredients
1 lb salmon fillets (skinless and pinbones removed)
2 cups cooked jasmine rice
1 cup cucumber slices
1 cup shredded carrots
1 cup edamame (steamed, lightly salted)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp sriracha
1 tsp garlic powder
1 tsp sesame seeds
2 green onions (thinly sliced)
1 lime (cut into wedges)
Instructions
Preheat oven to 400°F (200°C)
In a bowl, whisk soy sauce, sesame oil, rice vinegar, sriracha, and garlic powder to create the dressing
Divide cooked jasmine rice into four bowls
Top rice with steamed edamame, shredded carrots, and cucumber slices
Slice salmon fillets into cubes and place over vegetable layers
Sprinkle toasted sesame seeds and thinly sliced green onions for garnish
Serve with lime wedges on the side for squeezing
Notes
Meal prep variations: Store components separately in airtight containers for 3-4 days
Customize with extra toppings like avocado or pickled vegetables
For a spicier version, add minced fresh chili to the dressing
Salmon can be grilled instead of roasted for a smoky twist
Tofu can substitute salmon for a vegetarian protein source
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 1g
- Sodium: 3500mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 110mg