Keywords: heart-healthy, dinner, sushi, pescatarian
Serves: 2
Prep Time: 20 minutes
Total Time: 20 minutes
Equipment: oven, knife, measuring cups, measuring spoons
Ingredients:
- 2 4 oz pieces of salmon
- ½ cup sushi rice, uncooked
- ½ teaspoon rice vinegar
- ½ cup frozen edamame
- ¼ avocado
- ½ cucumber
- ½ jalapeno
- 2 tablespoons red onion, diced
- 2 tablespoons carrots, shredded
- 1 tablespoon soy sauce
- ½ tablespoon sriracha
- ½ tablespoon hoisin sauce, maple syrup or honey
Directions:
- Cook rice according to the package. Once cooked, add the rice vinegar and mix. Set aside.
- Bake the salmon filets until light pink inside. About 6 minutes in an air fryer.
- Thaw edamame in the microwave, microwaving in 45 seconds increments.
- To assemble bowls, split the cooked rice in two bowls and add a salmon filet to each.
- Top bowls with edamame, avocado, cucumber, jalapeno, red onion, and carrots.
- Top with soy sauce, maple syrup and sriracha or sauces of choice.
Variations:
- Other sauces that can be used to top bowls are peanut sauce, dumpling dipping sauce, and teriyaki sauce.
- Other topping options are sesame seeds and seaweed.
Notes:
- Keeps for 5 days refrigerated in an airtight container.
- Recommended to eat immediately.
Nutrition Notes:
- Salmon is full of protein and unsaturated fats. It is a good source of omega 3 fatty acids. When adding sauces to your bowl, make sure to keep amounts of sauce low as these tend to have a lot of calories.
Savings Tip:
- Salmon is a more expensive fish but can be substituted with canned salmon or tuna.
Nutrition Facts:
| Serving Size | 1/2 of recipe |
| Number of Servings | 2 |
| Energy (kcal) | 462 |
| Total Fat (g) | 13.2 |
| Saturated (g) | 2 |
| Cholesterol (mg) | 70.4 |
| Sodium (mg) | 630.1 |
| Total Carbs (g) | 50.8 |
| Dietary Fiber (g) | 5.1 |
| Total Sugar (g) | 6.8 |
| Added Sugar (g) | 3.5 |
| Protein (g) | 34.9 |
| Vitamin D (mcg) | 8.6 |
| Calcium (mg) | 77.4 |
| Iron (mg) | 4.4 |
| Potassium (mg) | 1119.9 |