While in California my love for seafood was reignited, burning hot California sun! Not sure if it was the fresh sustainable fish they had in so many restaurants or the delicious fresh sushi they had down there that my husband started really getting into too and we were finally able to enjoying together. I can’t explain it, but I decided to roll with it figuring my body knows what it wants and needs. The girls stuck to veggie sushi (always going to be a favorite of mine) which we did add in with ours since I love my veggies and it’s my fav. I didn’t venture into anything too crazy with sushi, and I wasn’t a fan of all of it but salmon it at the top of my list.
When we got home I was still craving it, as was my husband, and since A likes her salmon and S her rice we decided to whip up some salmon rice bowls, Spicy Salmon Rice Bowls. When we find something we like we tend to make a few different versions and this is just one of them. I’m sure I will post a few variations on my Instagram but as always I encourage you to adapt it to what you like and have on hand. With all the delicious veggies there are you can add in just about anything. Some times adding in lots of grilled veggies, other days adding in as many raw as we have on hand as shown in this simple version but also adding in bell peppers, cucumbers, and or beets. Even grilled sweet potatoes make a delicious addition! You don’t have to stop there you can add in fresh fruit too as I often do when throwing together last minute meals with all the leftovers.
Spicy Salmon Rice Bowl
Makes 4 servings
1lb, 16oz salmon
1/3c chili garlic sauce (found at Target or just about any grocery store, TU’ONG ‘OT T’OI VIET. NAM, small jar with a picture of a turkey on it and green top)
1/3c aminos (Bragg’s Aminos)
1c brown or white rice
4 green onions
6 oz nori, seaweed sheets (I like wasabi flavored)
1 ripe avocado
Combine 2 tablespoons chili garlic sauce and 2 tablespoons aminos and spread over the top of clean prepared salmon, place in a bag or cover and marinate for at least 2 hours. You can skip this step if you want but it will add more flavor especially if enjoying warm, if you are going to enjoy it cold (my fav) you can omit this step and cook salmon and let it cool in the sauce in the fridge. Cook rice according to package instructions, let cool and fluff with fork. Place rice in the refrigerator to cool. While the rice is cooking cook salmon, in the summer I do this on the grill, skin side down. Time will depend on the thickness of your filet. Once your salmon is done cooking let cool for 5-10 minutes and remove the skin. In a glass bowl (plastic might get stained) combine remaining chili garlic sauce and aminios (if you skipped marinating use the full amount for best flavor). Flake your salmon with a fork into smaller pieces and mix with the chili garlic sauce , cover and place in the refrigerator to cool. If enjoying warm you would just place your cooked rice in a bowl, top with salmon (with chili garlic sauce), ribbon or shredded carrots, chopped green onion, sea weed sheets, avocado slice, and a sprinkle of sesame seeds. If you are enjoying cold when you are ready to enjoy shred carrots or make carrot ribbons by simply using your vegetable peeler. Chop green onion, and slice avocado. Pull your prepared cold rice and spicy salmon out of the fridge and top with carrots, green onion, seaweed sheets, and sesame seeds. Enjoy!
Spice up dinner tonight with a Spicy Salmon Rice Bowl! #FitFluntial #wholefoods Click To Tweet
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