Salmon Bowl
Another Tik Tok copy cake meal. This one can be made with both fresh, leftover or canned salmon making it super versatile and more accessible at multiple price points, which I love.
I was lucky enough to have some delicious fresh salmon at home to make this, but have also made it with canned salmon and left over salmon fillet (as recommended by Tik Tok) and it all comes out super delicious.
Having the ability to recreate this dish with canned, fresh or leftover salmon means you get to decide how much time and effort you want to dedicate to this dish.
Below I will be outlining how to create this delicious Salmon Bowl using fresh salmon, however, if you have leftovers or want to use canned simply skip the step for cooking the fish.
This dish is one of my go to easy meals and it packs such a huge punch in both the flavor and the health categories.
You will find two picked or fermented foods one of Japanese origin (picked ginger) and one of Korean origin (kimchi). Not only are both of these foods incredibly tasty but they are also probiotic power houses, meaning they are great for gut health.
In addition to the amazing gut supportive fermented components salmon is an excellent source of Omega 3 fatty-acids, which is an essential fatty-acid and plays a massive role in helping to reduce overall inflammation in our body.
Then last but not least, the delicious nori sheets. Not only do they provide a salty and crunchy component to this dish they are an excellent source of iodine which helps to support thyroid and metabolism health.
All of this nerdy nutrition stuff aside you are sure to love this salmon bowl.
Ingredients
2 salmon fillets, this will make 2 servings
1 cup cooked rice, I like to use sushi rice but any rice will be delicious
2 tbsp soy sauce or coconut aminos, divided
1/2 cucumber, diced
2 tbsp pickled ginger
2 tsp siracha cherry tomatoes, you can slice them if you want
2 tbsp kewpie mayo *see notes
1 avocado, halved and diced
Nori sheets till your heart says it’s enough
A healthy dollop, kimchi
directions
Fill a microwave safe bowl with half of your rice. Place an ice cube in the center of your rice and then cover with parchment paper. Place in the microwave for 1 minute. Remove the rice and mix in 1 tbsp of soy or coconut aminos.
Add in 1 salmon fillet, I like to break it up with my hands as it will reheat more evenly. Place the rice and salmon back in the microwave for another 45seconds to 1 minute.
In a small bowl mix together siracha and mayo, you could also skip this step and drizzle each of them directly into your salmon bowl.
Remove and let cool slightly while you chop your cucumber and dice your avocado. Dive both and place half of each into your salmon and rice bowl. Serve with nori, either crumbled within the dish or stuff the nori sheets with a bit of everything from the bowl and enjoy as individual mouthfuls.
Notes
If you can’t find Kewpie mayo, look for siracha mayo already made for you. Then you won’t need to mix them together to make your own. I’ve tried conventional mayo but it just isn’t the same, Kewpie mayo overs a sweeter, creamer flavor and blends together much better with all the flavors.
