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Salmon Rice Bowl with Avocado

Course Entree
Cuisine Japanese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Chef Matt

Ingredients

Salmon with Marinade

  • 1 lb. fresh salmon skin off, cut into 1/2" cubes
  • 1/2 cup of gluten free soy sauce
  • 1/2 teaspoon of sesame oil
  • 1/2 teaspoon of grated ginger
  • 1 teaspoon of hot sauce optional

Pickled Red Onions

  • 1.5 cups of thinly sliced red onions
  • 1/2 cup of rice wine vinegar
  • 1/2 teaspoon of gluten free soy sauce
  • 1/4 teaspoon of freshly grated ginger

Rice

  • 1.5 cups of medium grain white rice
  • 3 cups of water
  • salt to season the water

Garnish

  • 1 cup of thawed edamame beans
  • 1 avocado 1/2" diced

Instructions

  1. Cook the rice on the stove on medium heat. Once the water and rice come to a boil cover with a lid and turn down, Simmer until the rice is cooked. Fluff with a fork and put into a refrigerator to chill down
  2. Mix together all of the ingredients for the salmon marinade and then pour over top of the fish. Mix well and let sit for 15 minutes.
  3. Mix together the ingredients for the pickled onions and put into a mason jar. Add in the thinly sliced red onions and then put the lid on the jar. Shake the jar and let sit for 15 minutes until the onions start to wilt. They should have a nice pickled flavor.
  4. Add in the avocado and edamame beans to the salmon mixture and serve on the rice. Garnish with the pickled red onions and enjoy!
  5. NOTE: If you want to enjoy the salmon cooked instead of raw, simply marinade the salmon the same way you did before, but roast in a 350 degree oven for 5-10 minutes until the salmon is just cooked. Mix in the edamame beans and the avocado after to warm through, and then serve over the rice.