High Protein Salmon Sushi Bowl

Baked salmon flakes over rice with cucumber, edamame, avocado, soy sauce, and spicy yogurt for an easy, protein-rich sushi bowl.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb salmon fillet
• 3 cups white rice
• 1 medium cucumber
• 1 cup shelled edamame
• 1 large avocado
• 0.25 cup soy sauce
• 0.5 cup plain greek yogurt
• 2 tablespoons sriracha
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 0.5 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 400°F. Pat the salmon dry and season it with the salt. Place it skin-side down on a parchment-lined baking sheet. (about 5 min) — 400°F
2. Bake the salmon for 12 to 15 minutes, until it flakes easily and reaches 145°F in the thickest part. (about 15 min) — 400°F
3. Cook the rice according to package directions until tender, then keep it covered and warm. (about 20 min)
4. Steam the edamame until heated through, about 3 minutes. (about 3 min)
5. Stir the yogurt, sriracha, rice vinegar, and sesame oil together for the spicy yogurt sauce. (about 2 min)
6. Flake the cooked salmon. Divide the rice among bowls and top with salmon, cucumber, edamame, and avocado. Drizzle with soy sauce and spicy yogurt sauce. (about 5 min)