2 Serves
35 Mins
Cook the rice according to package instructions using a pot or rice cooker.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
35 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
8 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
196 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
620 mg / 420 mgPhosphorus
1569 mg / 1,250 mgPotassium
1679 mg / 4,700 mgSodium
1917 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
15 mg / 2.3 mgSelenium
92 µg / 55 µgFiber
8 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Dice the fresh salmon and avocado into bite-sized cubes using a chef's knife on a cutting board.
In a mixing bowl, combine the salmon with a splash of oil, salt, and pepper to lightly season.
Assemble the bowls by placing the cooked rice at the base, topping with the seasoned salmon and avocado, and finishing with a final sprinkle of salt and pepper.
9
g24
g8
g
