Aloha! Let’s make my favorite Salmon Beach Bowl! You can also make Salmon Rolls!
Ingredients: wild caught salmon, white or brown rice, chili onion crunch sauce, organic avocado, green onion, Persian cucumber, Sriracha mayo sauce recipe below optional toppings include: toasted, sesame seeds, and seaweed to make salmon rolls.
Directions: preheat oven to 425°. Place your salmon in a baking dish lined with parchment paper. Generously topped with chili crunch sauce. Bake for 30 minutes or until internal temperature reaches 145°.
While the salmon is cooking, Make the rice in a rice cooker or a faster option 3 min. microwavable brown rice. I always keep a dozen of these on hand. They sell them in brown or jasmine rice. – Next, chop your cucumbers, green onions, and avocado
Time to eat! serve the salmon hot on top of a bit of rice with the toppings or mixed together to make salmon rolls – if you like this recipe, check out my Fit Cooking book here: https://kiana.com/fit-cooking-book/ –
All items I use are available in my Amazon shop Fit Cooking category here: https://kiana.com/fit-cooking-amazon-… including the rice cooker I’ve had for years, reliable thermomete- I’ve had $100 thermometers & this $10 one is better than all of them!, Microwavable bowls, bulk rice, glass food, storage containers etc. Keep on flexing! 💪🏼🌴😎