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Smoked Salmon Bowl with Ginger Rice, Edamame, Mango & Avocado.

  • 2
  • 1 ½ cups
  • 1
    English cucumber
  • 2 (1 inch) pieces
    ginger root
  • 1 cup
    jasmine rice
  • 1
  • 1 bunch
  • 2 (4 oz) pkgs
    smoked salmon
    brown sugar
    chili-garlic sauce
    rice vinegar
    sesame seeds
    soy sauce
  • 1
    Wash and dry the fresh produce.
    2 (1 inch) pieces ginger root
    1 English cucumber
    1 bunch radish
    1 mango
    2 avocados
  • 2
    Peel and grate or mince the ginger.
  • 3
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add ginger, water, and salt; bring the mixture to a boil over high heat.
    1 cup jasmine rice
    2 cup water
    ½ tsp salt
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    Meanwhile, place edamame in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain.
    1 ½ cups edamame
  • 6
    Combine vinegar, sesame seeds, sugar, and salt in a medium bowl; whisk to dissolve the sugar.
    2 tbsp rice vinegar
    2 tsp sesame seeds
    2 tsp brown sugar
    ¼ tsp salt
  • 7
    Trim cucumber and thinly slice crosswise into rounds. Add to the bowl with the vinegar mixture.
  • 8
    Trim off and discard tops and root ends of radishes; thinly slice and add to the bowl with the cucumber. Stir to combine the salad.
  • 9
    Peel mango and slice flesh away from the pit, starting with the flat sides. Medium dice and set aside.
  • 10
    Combine chili-garlic sauce and mayonnaise in a small bowl; whisk until smooth.
    2 tsp chili-garlic sauce
    ¼ cup mayonnaise
  • 11
    Halve and pit the avocados. Slice thinly while still in skin, then scoop out, keeping avocado halves intact. Fill avocado halves with spicy mayo.
  • 12
    Divide rice, edamame, mango, and cucumber-radish salad between bowls; top with smoked salmon and an avocado half. Serve with soy sauce on the side and enjoy!
    2 (4 oz) pkgs smoked salmon
    4 tsp soy sauce