Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 cup cooked jasmine or brown rice
- 1 ripe avocado, sliced
- 1 medium cucumber, thinly sliced
- 1 cup pre-made seaweed salad
- 2 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 2 green onions, finely chopped
- 2 tbsp pickled ginger
Instructions
- Preheat the oven to 375°F (190°C). Place salmon fillets on a lined baking sheet, season with salt and pepper, and bake for 15-20 minutes until flaky.
- While the salmon cooks, prepare rice according to package instructions; fluff with a fork before serving.
- Slice avocado and cucumber into thin strips.
- In a bowl, layer cooked rice at the bottom, followed by baked salmon, avocado slices, cucumber strips, and seaweed salad.
- Drizzle with soy sauce and sesame oil; top with chopped green onions and pickled ginger.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg