Ingredients and Weight:
- Salmon fillets (8 oz each): 1.5 lbs
- Sushi rice: 2 cups
- Edamame (shelled and deveined): 1 cup
- Avocado (ripe): 2 large
- Cucumber (sliced): 1/2 cup
- Red cabbage (shredded): 1/2 cup
- Mango (diced): 1/2 cup
- Lime juice: 1/4 cup
- Sriracha mayo: 1/4 cup (for dipping)
Preparation Time:
Cooking Time:
- 25 minutes (15 minutes for rice, 10 minutes for salmon)
Difficulty Level:
Preparation Method Steps:
- Cook the sushi rice according to the package instructions.
- Season the salmon fillets with salt and pepper. Heat a large skillet over medium-high heat. Sear the salmon for 4-5 minutes per side, or until cooked through.
- Toss the edamame in a small bowl with lime juice.
- Assemble the bowls: place 1/2 cup of rice in each bowl, top with the cooked salmon, edamame, avocado, cucumber, red cabbage, and mango.
- Drizzle with Sriracha mayo and serve immediately.
Nutritional Information:
- Calories: 450
- Fat: 20 grams
- Protein: 35 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Flavorful and refreshing
- Colorful and visually appealing
- Healthy and satisfying
- Easy to customize to your own taste
User Comments:
- "This is the perfect summer dish! It's light, healthy, and delicious."
- "I love the combination of flavors and textures in this bowl."
- "This is a great dish to make for a crowd. It's easy to prepare and everyone loves it."
Special Precautions and Tips:
- Be sure to use sushi-grade salmon for this dish.
- If you don't have Sriracha mayo, you can make your own by mixing 1/4 cup of mayonnaise with 1 tablespoon of Sriracha sauce.
- This dish is also delicious cold, so it's perfect for meal prep.
