Salmon Bowl with Spicy Mayo

Ingredients

• Atlantic salmon

  Fish, wild, raw

  10 oz or 284g

• Sushi Rice

  Calrose

  1 cup dry or 180g

• Organic Shredded Carrots

  Freshdirect

  ½ cup or 57g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Radishes

  Raw

  2 medium or 9g

• Cucumber

  Peeled, raw

  1 small or 158g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Seaweed Sheets

  Bento

  4 piece or 10g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Brown sugar

  ½ tbsp or 5g

• Honey

  1 tsp or 7g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  2 cloves raw - Whole Foods Market

  1 cloves, raw or 3g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Corn Starch

  Compliments

  ½ tbsp or 5g

Directions

1. Make rice on stove top of rice maker. 1/2 cup sushi rice, 1 cup water, 1 tsp rice vinegar, small pinch of salt in water. Cook until water is absorbed and rice is tender.
2. Mix teriyaki sauce ingredients and set aside. Wash and prep/slice/chop carrots, radishes, cucumbers, seaweed, and avocado for bowl, set aside. Mix mayo, and sriracha together, set aside.
3. Preheat oven to 420F, on a baking sheet lined with parchment paper, add salmon, lightly salt and pepper, then brush on teriyaki sauce. Bake for 11-12 minutes, then broil for 2 minutes to crisp the top slightly.
4. Build bowl and top with spicy mayo, and sesame seeds! Enjoy 🙂
5. NOTES Meal Prep Tip: Store produce (carrots, cucumbers, avocado) separately so that you can warm up salmon/rice when eating for prep.

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