Salmon Sushi Bowl

Now I know, salmon is a splurge on a college budget, but once in a while and especially for this recipe, it's worth it. Filled with healthy fats, this creamy, flavorful recipe hits the spot. 

• 1 cup white rice, dry

• 4 salmon filets 

• ½ bag frozen edamame 

• 1 cucumber, diced 

• 1 avocado, diced 

• 1-2 Tbsp Coconut aminos 

• Drizzle Yum Yum sauce 

  
  

• Preheat your oven to 350 F / 180 C or airfryer to 400 F / 200 C. On a sheet tray, place 4 deboned and skinned salmon filets. (This process can be requested of the fishmonger at the seafood counter in the grocery store. If you are noy buying from the counter and find skin-on salmon, it is easiest to cook the salmon with the skin and remove once baked.)  Season fillets with salt, pepper, and garlic powder. Cook in oven for 20 minutes or airfryer for 10. Salmon will be flaky when cut once cooked. 

• In a large sized pot, cook 2 cups of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.) 

• Microwave ½ a bag of frozen edamame according to package instructions (microwave-safe bowl for about 3 minutes). Or you can use fresh unshelled edamame. 

• Dice 1 cucumber and avocado. 

• Divide rice, salmon, and vegetables into 4 meal prep containers. 

• Por 1-2 Tbsp of coconut aminos over meal and/or a drizzle of yum yum sauce.   

• Keep in the fridge for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes and stir.