A nourishing bowl with marinated salmon, brown rice, avocado, and vibrant vegetables for a quick, flavorful Hawaiian-inspired meal.
# The Ingredients You'll Need:
→ Protein
01 - 200 g sushi-grade raw salmon, diced into 1 cm cubes
→ Marinade
02 - 2 tbsp low-sodium soy sauce
03 - 1 tsp sesame oil
04 - 1 tsp rice vinegar
05 - 1 tsp honey or maple syrup
06 - 1 tsp grated fresh ginger
07 - 1 small garlic clove, minced
08 - 1 tsp toasted sesame seeds
→ Base
09 - 1 cup cooked brown rice, warm or at room temperature
→ Toppings
10 - ½ avocado, sliced
11 - ½ cucumber, thinly sliced or julienned
12 - ½ cup shredded carrots
13 - 2 radishes, thinly sliced
14 - 1 small handful edamame, cooked and shelled
15 - 1 sheet nori, cut into strips or small pieces
16 - 1 tbsp chopped scallions
17 - Additional sesame seeds, to garnish
→ Optional
18 - Spicy mayo (2 tbsp mayo mixed with 1 tsp sriracha)
19 - Pickled ginger or seaweed salad, for extra flavor
# Step-by-Step Instructions:
01 - In a bowl, combine soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, garlic, and sesame seeds. Stir well to create the marinade.
02 - Add diced salmon to the marinade, mix gently to coat, cover, and refrigerate for 15 minutes.
03 - While the salmon marinates, prepare the brown rice and toppings by slicing vegetables, cooking edamame, and cutting nori.
04 - Divide cooked brown rice into two serving bowls.
05 - Spoon the marinated salmon evenly over the rice in each bowl.
06 - Place avocado, cucumber, carrots, radishes, edamame, and nori around the salmon.
07 - Drizzle with spicy mayo if desired, garnish with scallions and additional sesame seeds, and serve immediately.
