I should actually edit this title to “the bowl that TJ makes” because he is the one who has really perfected these. There is something refreshing about the cool cucumbers on top of the warm rice & the avocado balancing out the spicy mayo… it’s something I crave weekly so I thought I’d document it’s ingredients below to refer back to:
Ingredients:
Bowl Ingredients
– 1-2 lbs of wild caught salmon, cubed, marinated up to one hour
– 3 cups cooked rice, jasmine or basmati works well
– 1 large cucumber, diced
– 1-2 large avocados, diced
– Half bag of frozen shelled edamame beans, steamed
Marinade
– half cup of olive oil
– 3 tablespoons of soy sauce
– 2 tablespoons of honey
– 1 tablespoon of sriracha or other hot sauce
– 1 tablespoon of minced garlic
Spicy Mayo Drizzle
– 3/4 cup mayo, we like primal kitchen
– 2 tablespoons of soy sauce
– 1-2 tablespoons of sriracha or other hot sauce, depending on how hot you like it
Instructions:
Cook rice according to instructions. Preheat oven to 350 degrees. While rice cooks, prepare other ingredients for bowl (salmon, cucumber, avocado, edamame beans, marinade, and spicy mayo).
Once salmon is cubed, marinate for up to one hour or longer if you wish. Put salmon in oven for 6-7 minutes or until cooked to internal temp of 135 degrees.
While salmon and rice cook, make spicy mayo. Combine all ingredients into a bowl and whisk until blended and uniform in color.
Once salmon has baked, switch oven to broil on high. Broil salmon for 2-3 minutes or until salmon has slight char on top. Watch closely or it will burn if left in for too long.
Once everything is cooked, assemble the bowl. Layer of rice, top with salmon, cucumber, avocado, and beans. Drizzle spicy mayo on top.
You can also add cabbage, carrots, sesame seeds, or other ingredients to bowl as well.
Enjoy! We made these for family at the beach one night last summer and, since then, everyone has integrated it into their go-to family dinners… it’s a good one.
