Japanese Salmon Rice Bowl

Make Japanese Salmon Rice Bowl at home with measured ingredients, step-by-step directions and a practical Thedietco tip. Makes 2 servings; estimated time 30 min.

This is a modern adaptation inspired by Japan-inspired. Ingredient quantities are for the full recipe; divide by the stated yield.

Serves / makes 2 servings

Ingredients

• 240 g salmon fillets
• 100 g dry brown rice
• 150 g cucumber
• 120 g edamame shelled
• 1 tsp sesame oil
• 2 tsp reduced-sodium soy sauce
• 1 tsp grated ginger

How to make it

1. Cook rice and steam edamame.
2. Bake salmon at 200 C for 12-15 minutes until cooked through.
3. Combine soy, ginger and sesame oil.
4. Divide rice, cucumber, edamame and salmon between bowls and drizzle sauce.

Serving inspiration; ingredients and presentation may differ. Photo: File:Rice bowl topped with salmon and salmon egg (14904439935).jpg by pelican from Tokyo, Japan · CC BY-SA 2.0. Resized and converted to WebP.