Red Meat Allergy Friendly Classic Salmon Rice Bowls

Total time35 min

Prep time15 min

Cook time20 min

Red Meat Allergy Friendly Classic Salmon Rice Bowls

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the rice

1 ½ cups jasmine rice, rinsed
RiceSelect White Jasmati Jasmine Rice In Jar - 32 Oz Mahatma Jasmine Thai Long Grain Rice In Bag - 2 Lb Mahatma Jasmine Thai Fragrant Long Grain Rice In Bag - 5 Lb Goya Rice Thai Jasmine - 5 Lb Dynasty Rice Jasmine - 5 Lb
See all
2 ¼ cups water
½ tsp salt

For the glaze

3 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp fresh ginger, finely grated
2 garlic cloves, minced

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp neutral oil (such as avocado oil or canola oil)
¼ tsp salt
¼ tsp black pepper

For the sriracha mayo

3 tbsp mayonnaise
1–2 tsp sriracha, to taste
1 tsp fresh lime juice

For serving

1 english cucumber, thinly sliced
2 medium carrots, shredded or julienned
2 ripe avocados, sliced
2 green onions, thinly sliced
1 tbsp sesame seeds (optional)

Instructions

1
Combine the rinsed rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl until the honey is fully dissolved. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!