Name: Salmon rice bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz canned pink salmon, drained; 1/4 cup long-grain white rice; 1/2 cup water; 3.5 oz broccoli florets, finely chopped; 2 3/4 tsp low sodium soy sauce; 1 tsp sesame oil; 1 1/2 tsp rice vinegar; 1 tsp fresh ginger, grated; 1/8 tsp salt

Nutrition

Per serving

465 calories

Protein: 42g; 37% of calories
Carbs: 40g; 35% of calories
Fat: 15g; 28% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 12 minutes.
Spread the chopped broccoli on top of the rice in the saucepan. Replace the lid and continue to simmer until the rice is tender and the water is absorbed, about 5 more minutes. Remove from heat and let rest covered for 5 minutes.
While the rice rests, whisk the soy sauce, sesame oil, rice vinegar, and grated ginger in a small bowl. Stir in one tablespoon of water to thin the dressing.
Flake the drained salmon with a fork. Fluff the rice and broccoli together and transfer to a bowl. Top with the salmon and drizzle the dressing over the top. Taste before adding more salt, as the soy and salmon are naturally salty. Done when salmon is heated through.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes