10-minute Salmon Rice Bowl

Feature Image
Description

This salmon rice bowl makes for a quick, tasty dinner. Instant brown rice (or quinoa), canned salmon, veggies, and aioli with optional sriracha are all you’ll need for this flavorful 10-minute meal. You’ll want to make this a staple for weekly meal prep.

Cooking level
Beginner
Contains
fish, soybeans
Recipe tags
Lunch
Dinner
Rice & Grains
Fish
Pescatarian
Beginner
1-30 minutes
Servings
2 bowls
Prep time
10 minutes
Total time
10 minutes

What you’ll need

  • 2 small mixing bowls
  • Whisk

Ingredients

  • One 5 oz. can wild salmon, drained
  • 1 cup microwavable brown rice (or quinoa*)
  • 2 tbsp. mayonnaise
  • 2 tsp. sriracha*
  • 1½ tsp. liquid aminos
  • 1 tsp. rice vinegar
  • 2 tsp. jarred minced ginger
  • Dash crushed red pepper (optional)*
  • ½ ripe medium avocado, chopped and divided
  • 1 cup Persian cucumbers, divided
  • Nori (dried seaweed)

*Important note: Quinoa and spicy foods may be triggering during flare-ups.

Disclaimer: Information purposes only. The recipes and grocery guides are not intended to diagnose, treat, cure, or prevent any disease. Please consult with a healthcare professional regarding any medical or health-related diagnosis or treatment options.

Cooking steps

1

Cook 1 cup microwaveable brown rice or quinoa according to package directions.

1

Open and drain the 5-oz. can of wild salmon.

1

Mix 2 tbsp. mayonnaise and 2 tsp. sriracha (optional) in a small bowl and set aside. Whisk 1½ tsp. liquid aminos, 1 tsp. rice vinegar, 2 tsp. minced ginger, and a dash of crushed red pepper (optional) in another small bowl and set aside.

1

Divide the rice or quinoa between 2 bowls. Top each with 2½ oz. salmon, ¼ chopped avocado, and ½ cup cucumbers. Drizzle with the liquid aminos mixture and the mayonnaise mixture. Mix if desired, and serve with nori.

1

Heat 1 tbsp. olive oil in a large cast-iron skillet or nonstick pan.

1

Cook each tortilla separately in the pan for 1-2 minutes on each side or until they start to bubble and have golden brown spots.

Extra tortillas can be refrigerated or frozen. If storing refrigerated, keep in a plastic or glass container to be used within one week of making. If storing frozen, place parchment paper between tortillas and place in a freezer bag or wrap in foil. Please discard tortillas after 6 months in the freezer.

Egg & avocado filling:

1

Scramble 2 eggs.

1

Combine eggs with ½ avocado and ½ tbsp. Everything But The Bagel sesame seasoning for a satisfying combination of protein, nourishing fat, and savory flavor.

Peanut butter & banana filling:

1

Spread 2 tbsp. organic peanut butter inside the tortilla.

1

Add 1 sliced banana, then lightly sprinkle with cinnamon.

Nutritional information

(per serving)

Serving: 1 bowl

Calories: 461

Total fat: 22 g

Saturated fat: 3 g

Cholesterol: 44 mg

Sodium: 678 mg

Carbohydrate: 44 g

Fiber: 5 g

Sugar: 1 g

Protein: 23 g

Cassava Flour Wrap with Peanut Butter & Banana (1 wrap)

Calories: 461

Total fat: 27 g

Saturated fat: 5 g

Cholesterol: 0 mg

Sodium: 248 mg

Carbohydrate: 52 g

Fiber: 8 g

Sugar: 13 g

Protein: 9 g

Need help managing your Crohn’sUC?

If you’d like to explore treatment options to help manage your symptoms, reach out to your gastroenterologist.