Asian Smoked Salmon Bowls

Updated: Jul 8, 2019


This recipe is less of a cooking guide and more of a grocery store purchase guide- if you can open a package and assemble ingredients on a plate, you can make these bowls! And you definitely should make them because they are insanely yummy and you will be HOOKED. There are many nights (more than you’d think) when I don’t feel like cooking. And it’s been so hot outside lately that the thought of turning an oven on makes me wince in pain. However, I’m picky about quality, taste, and price, so most of our local take out options never quite appeal- and momma’s gotta eat, y’all! Bowls layered with store bought ingredients save my tired, sweaty soul on those evenings when I don't feel like full-on cooking but still want to eat something delicious and nourishing. I start these off with a base of microwaveable brown rice- you can find little prepacked bowls in the rice aisle or even baggies of frozen rice in the frozen section of your grocery store. Next, I top the rice with greens, sliced avocado, quick pickled cucumbers and carrots (optional, but so good and fast- just serve them thinly sliced and raw as an alternative), slices of your favorite deli bought smoked salmon, and a soft boiled jammy egg (see how I make my perfect 7 min eggs in the recipe below). Everything gets drizzled with a savory, citrusy tamari orange vinaigrette and sprinkled with some sliced scallions. BOOM- that’s that! If you like sushi but don’t want to mess with raw fish or rolling mats, this recipe is for you. Of course, feel free to change this up to fit your fancy- roasted or grilled salmon would be fabulous in place of the smoked, different vegetables could stand in for those listed, the egg could be skipped to make this a truly no-cook recipe etc. etc... the swap options are endless! These bowls are also ideal for meal prep- perfect for a satisfying and healthy desk lunch or meal on the go. Sometimes, being “lazy” in the kitchen can really pay off! Enjoy!

prep time: 10 min. cook time: 5 min. serves: 2


INGREDIENTS

2 servings of microwaveable pre-cooked brown rice (such as Annie Chun brand)

4-5 oz smoked salmon, thinly sliced

1 large ripe avocado, cut into slices

1/2 cup thawed frozen edamame

2 cups of baby arugula or mixed greens

2 soft boiled eggs (see cooking tip below)

4 scallions, thinly sliced

siracha or hot sauce of your choice


QUICK PICKLES

1 cup very thinly sliced baby cucumbers

1 cup shaved carrot

2 tbsp rice vinegar

1 tbsp tamari

1/2 tsp salt

1 tsp sugar


TAMARI ORANGE VINAIGRETTE

2 tbsp Tamari

2 tbsp rice vinegar

1 tbsp orange juice

1 tsp Dijon

1 tsp grated ginger

kosher salt and black pepper

1/2 tsp red chili flakes

1/3 cup olive oil

INSTRUCTIONS

Start by preparing the vinaigrette: place all of the ingredients besides the oil in a measuring cup or bowl and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to emulsify. Check for seasoning and set aside. Prepare the pickles: place the vinegar, Tamari, salt, and sugar in the bottom of a bowl and stir to combine. Add the cucumbers and toss to coat, then press them down so that they are almost all submerged in the liquid. Let them sit 15 minutes. Remove them from the pickling liquid (reserve the liquid) and add the carrots to the same bowl. Repeat the process with the carrots. Drain the carrots and set aside with the cucumbers. To make the bowl, microwave (or boil) the rice according to package instructions. Place a serving of the rice in the bottom of a wide bowl. Top with the half the salmon, greens, pickles, edamame, and eggs, placing the ingredients in groupings on top of the rice. Repeat with the second bowl. Drizzle about 2 tbsp of the vinaigrette on top of each, sprinkle with scallions, and squeeze a little siracha on top if desired.


*perfect jammy eggs: bring a pot of water to a boil. Add a splash of rice or cider vinegar and a hefty pinch of salt. Very carefully lower the eggs into the boiling water with a spoon. For soft, jammy yolks, boil uncovered 7 minutes. Remove the eggs from the water to a colander and run them under cold water to cool. Peel when they are cool enough to handle. For firmer yolks, increase time in minute increments (a hard boiled egg will take about 10-11 minutes).


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