Salmon & Brown Rice Super Bowl
A vibrant, protein-packed, omega-3 rich bowl featuring flaky salmon, creamy avocado, fiber-filled brown rice, and a rainbow of crisp veggies—all drizzled with a zingy sesame-ginger dressing.
Equipment
- Saucepan
- Baking sheet or skillet
- Sharp Knife
- Cutting board
- Small mixing bowl
- Whisk
Ingredients
Bowl Base
- 2 cups cooked brown rice short grain or any variety
- 12 oz salmon fillet wild-caught preferred
- 1 avocado diced
- 1/2 cucumber sliced into half moons
- 1 cup edamame thawed if frozen
- 4 radishes thinly sliced
- 1/2 cup carrots julienned or spiralized
- 1 cup purple cabbage thinly sliced
Dressing
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp fresh ginger grated
- 1 clove garlic minced
Garnish
- 1 tbsp sesame seeds
- 2 green onions sliced
- 1 sheet nori cut into thin strips (optional)
- lemon wedges for serving
Instructions
- Rinse brown rice thoroughly. Cook according to package instructions with a bay leaf and a pinch of salt for added flavor. Let rest covered for 10 minutes before fluffing.
- Season salmon with salt, pepper, and lemon juice. Bake at 400°F for 12–15 minutes or pan-sear 4–5 minutes per side until flaky. Cool slightly and break into bite-sized chunks.
- Prepare vegetables: Slice cucumber, radishes, and cabbage. Julienne or spiralize carrots. Thaw edamame. Dice avocado just before serving.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, ginger, and garlic until combined.
- To assemble: Start with a base of warm brown rice. Arrange salmon and vegetables in separate sections. Drizzle with dressing.
- Top with sesame seeds, green onions, and nori strips if using. Serve with lemon wedges for brightness.
Notes
Use smoked or canned salmon for a shortcut. Toss avocado in lemon juice to prevent browning. Customize with different grains or vegetables based on what you have.