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Salmon Rice Bowl
Turn leftovers into something really special with our Salmon Rice Bowl Recipe. Dinner is ready in 10 minutes!
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 410.0 |
| Total Carbohydrates (g) | 29.0 g |
| Fibre (g) | 4.0 g |
| Sodium (mg) | 320.0 mg |
| Fat (g) | 21.0 g |
| Saturated Fat (g) | 2.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 60.0 mg |
| Iron (mg) | 2.0 mg |
| Potassium (mg) | 824.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
| Calcium (mg) | 44.0 mg |
| Sugar (g) | 1.0 g |
| Protein (g) | 26.0 g |
-
4 People
Servings
-
10 Mins
Prep Time
-
0 Mins
Cooking Time
-
10 Mins
Ready In
Ingredients
- 12 ounces leftover cooked salmon
- 2 cups cooked rice
- 1/4 cup Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing
- 1 Tbsp. low sodium soy sauce
- 1 avocado, sliced
- Sesame seeds (optional)
- 1 pkg. (0.17 oz.) seaweed snacks
Made With
Or Try It With
Directions
-
Smash cooked salmon in a large bowl with a fork until broken into small pieces. Top with cooked rice and drizzle with Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing and soy sauce. Mix until well blended.
-
Divide evenly into 4 bowls and top with sliced avocado. Garnish, if desired, with drizzles of Spicy Mayonnaise Dressing and a sprinkle of sesame seeds. Serve with seaweed snacks.
Chef's Tip
Tip: Add some veggies to the bowl. Bell pepper strips, leftover cooked broccoli or some sauteed baby bok choy would be nice additions.
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