Crispy Salmon Rice Bowls

Ingredients

• skinless salmon fillet (570 g)
• long-grain white rice (190 g)
• water (360 g)
• 1/2 teaspoon fine salt (3 g)
• 2 tablespoons gluten-free tamari (32 g)
• 2 teaspoons sesame oil (9 g)
• 2 teaspoons honey (14 g)
• 1 teaspoon grated ginger (5 g)
• sliced cucumber (250 g)
• 2 medium carrots, grated (140 g)
• 1 tablespoon rice vinegar (15 g)
• 2 teaspoons sesame seeds (6 g)
• 3/4 cup full-fat Greek yogurt (180 g)
• 1 lime, zested and juiced (70 g)
• 3 scallions, sliced (45 g)

Instructions

1. Cook the rice. Rinse and drain rice. Combine with water and salt, bring to a boil, cover, and cook over low heat until absorbed. Remove from direct heat briefly, then fluff thoroughly.
2. Season the salmon. Heat the oven to 425°F (220°C). Mix half the tamari with sesame oil, honey, and ginger. Fold through large salmon cubes and space them on a parchment-lined pan.
3. Roast. Roast until the salmon edges brown and the centers are opaque but separate into broad flakes under gentle pressure. Keep the best-colored cut face against the parchment throughout cooking.
4. Prepare toppings. Mix yogurt with lime zest and juice until ribbon-thick. Toss cucumber and carrot with vinegar, sesame seeds, and remaining tamari. Slice scallions while keeping the components separate.
5. Assemble. Fluff the rice again and divide it among four bowls. Arrange dressed vegetables and equal salmon portions in separate sections rather than piling everything together. Check that the cool cucumber does not sit beneath the warm fish. Spoon yogurt sauce through the center, finish with scallions, and serve optional lime wedges on the side for individual adjustment.

Notes

• Use tamari specifically labeled gluten-free and check other packaged ingredients against your own requirements.
• Large salmon cubes brown while retaining broad flakes; tiny dice finish too quickly.
• Refrigerate separate components for 3 days. Freeze only plain rice and salmon for up to 1 month.

Nutrition Facts