Salmon Rice Bowls with Cucumber Salad

Ingredients

• salmon (Cubed; marinated before cooking)
• soy sauce (For the salmon sauce)
• rice wine vinegar (For the salmon sauce)
• sesame oil (For the salmon sauce)
• honey (For the salmon sauce)
• sesame seeds (Included in the sauce or used as a topping)
• garlic (Grated)
• fresh ginger (Grated)
• rice (Cooked while preparing the salmon and toppings)
• cucumber (For the cold cucumber salad)
• avocado (For topping)
• carrots (For topping)

Steps

1. 1

   Grate the garlic and ginger first so they are ready for the sauce and marinade.

2. 2

   Combine the soy sauce, rice wine vinegar, sesame oil, honey, and sesame seeds to make the salmon sauce.

3. 3

   Pour half of the sauce over the cubed salmon and let it marinate while you prepare the rest of the meal.

4. 4

   Cook the rice. The source states that the rice and salmon are the only components requiring cooking, while the sides are served as a cold salad.

5. 5

   Prepare the cucumber salad while the rice cooks.

6. 6

   Prepare the remaining toppings by cutting or otherwise preparing the avocado and carrots.

7. 7

   Cook the marinated salmon; the source does not specify the cooking method, temperature, or duration.

8. 8

   Assemble bowls with rice, cooked salmon, cucumber salad, avocado, and carrots. Serve with the remaining sauce.

Notes

The source says the meal can come together in under 20 minutes, but it does not provide exact ingredient quantities, the cucumber salad dressing, the salmon cooking method, or specific cooking temperatures and times. The OCR contains fragmented measurement text that is not reliably attributable to individual ingredients, so those measurements were not reproduced.

Nutrition per serving

• main
• healthy
• kid-friendly
• quick dinner
• rice bowl
• salmon
• cold salad
• under 20 minutes