Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Salmon & avocado rice bowl by WW

Salmon & avocado rice bowl

8
Points® value
Total Time
7 min
Prep
5 min
Cook
2 min
Serves
1
Difficulty
Easy
Not all social media–inspired recipes deserve the hype, but the ease of this one—plus the magical combo of savoury, spicy, and creamy flavours—gets a double tap from us. The ice cube might seem random, but it helps steam the rice so that it stays moist and fluffy when reheated.

Ingredients

Cooked salmon

3 oz

Cooked long grain brown rice

⅔ cup(s)

Ice cube

1 cube(s)

Low sodium soy sauce

1 tsp(s)

Avocado

¼ medium, finely chopped

Light mayonnaise

2 tsp(s)

Sriracha hot sauce

1 tsp(s)

Nori seaweed

10 sheet(s), snack-size roasted sheets with sea salt, for serving

Kimchi

2 tbsp(s), for serving (optional)

Instructions

  1. Using a fork, in a microwavable bowl, flake the fish. Top the fish with the rice and place the ice cube on top of the rice. Cover the bowl with parchment paper. Microwave on High until the fish and rice are thoroughly heated, about 1 1⁄2 minutes. Remove any remaining ice.
  2. Drizzle the soy sauce over the rice bowl and stir to combine. Top with the avocado, mayonnaise, and sriracha. Serve with the seaweed sheets and kimchi (if using).
  3. Per serving (1 bowl)

People Also Like

People Also Like