A good rice bowl is mostly about contrast: warm salmon, cool vegetables, soft rice and enough seasoning to tie the whole thing together. Bone Cruncher handles that last part.
Ingredients
- 1 1/4 lb salmon, cut into 4 portions
- 1 tbsp olive oil
- 1 tbsp Bone Cruncher
- 3 cups cooked rice
- 1 cucumber, thinly sliced
- 2 carrots, shredded or cut into ribbons
- 1 avocado, sliced, optional
- 1 lime or orange, cut into wedges
Directions
- Heat oven to 425°F. Line a sheet pan with parchment.
- Brush salmon with olive oil and season evenly with Bone Cruncher.
- Bake 10 to 14 minutes, depending on thickness, until the salmon is cooked through and flakes easily.
- Divide rice among bowls. Add cucumber, carrots, avocado if using and salmon.
- Finish with citrus and an extra light dusting of Bone Cruncher if desired.
Meal-prep move: Store the rice and salmon separately from the cold vegetables, then assemble when ready to eat.
Allergen note: Bone Cruncher contains sesame.