Happy Friday!

What do you have planned for this weekend?

In Canada we have a long weekend, which ALSO means that I get to take off two hours early from work.

I’m staying in Toronto for the weekend which means more time to work on recipes, create new workouts, and take my bike out. Oh, and there’s the Electric Island music festival which takes place on the Monday. Sooo, Tuesday will be a bit rough.

But that’s okay, because i’ve already got plans to make this oven roasted salmon rice bowl for lunch that week!

As someone who lived in Vancouver, i’d eat sushi for breakfast, lunch and dinner. Moving to Toronto – the options aren’t nearly as plentiful or authentic. Usually if I find something i really enjoy, I’ll learn to make it myself. Unfortunately I’ve not yet gotten around to buying myself a sushi roller OR sushi rice, so I had to be creative.

This salmon rice bowl is basically a de-constructed sushi roll, with a Born to Sweat twist on it… basically I overloaded it with pickled ginger, added some edamame beans, and topped it with cilantro. It’s a very… white washed salmon rice bowl.

It’s super easy to make, and packs perfectly for lunch. I ended up taking out the avocado before heating it up (because warm avocado?) but otherwise it’s a breeze.

The salmon can be seasoned however you prefer, but I always like to use dried basil. The flavor is strong, and it doesn’t have any sodium like some of the other seafood seasoning out there. I also topped it with sesame seeds because that added crunch is just perfect! Sprinkle with a bit of salt and pepper and you’ve got yourself a super tasty salmon.

What About You?!

• Plans for the long weekend?
• Any music festivals coming up that you want to go to?
• Are you a fan of sushi?

Pin for Later!

Oven Roasted Salmon Rice Bowl

Print Recipe

This oven roasted salmon bowl is high in protein and perfect for pescetarians. Topped with edamame, radishes, avocado, and sesame seeds for an added crunch

Servings	Prep Time
4 bowls	15 minutes

Cook Time

20 minutes

Servings Prep Time 4 bowls 15 minutes

Cook Time 20 minutes

Oven Roasted Salmon Rice Bowl Print Recipe This oven roasted salmon bowl is high in protein and perfect for pescetarians. Topped with edamame, radishes, avocado, and sesame seeds for an added crunch Servings Prep Time 4 bowls 15 minutes Cook Time 20 minutes Servings Prep Time 4 bowls 15 minutes Cook Time 20 minutes

Ingredients

• 4 pieces salmon
• 2 cups rice uncooked
• 1 cup edamame thawed
• 2 avocados sliced
• 4 radishes sliced
• 1 tbsp dried basil
• cilantro for garnish
• pickled ginger for garnish
• sesame seeds for garnish
• salt and pepper to taste
• soy sauce to taste

Servings: bowls

Instructions

1. Heat up the oven to 350 degrees. Place the salmon on a baking tray with tinfoil. Drizzle the salmon with olive oil, dried basil, sesame seeds, and salt and pepper. Place in the oven for 12-15 minutes, or until flakey (time depends on how many pieces of salmon you are putting in together)
2. In a large pot, cook the rice according to package instructions.
3. While the rice is cooking, slice your avocado, wash and slice the radishes, and thaw the edamame according to the package. Chop up the cilantro and set aside.
4. Once the rice is finished cooking, divide it equally into four bowls. Take the salmon out of the oven, and cut it into smaller pieces, keeping the skin on if you prefer. Add the salmon, avocado, edamame, pickled ginger and radish to the bowl. Garnish with cilantro and sesame seeds and serve with soy sauce.