Salmon Rice Bowl with Greek Yogurt

A perfect spoonful of protein-rich Greek yogurt is the finishing touch on this one-bowl meal of savory goodness.

30 minutes

2 cups brown rice or wild rice, cooked

8-ounce sushi grade salmon, cubed

2 tablespoons soy sauce

2 tablespoons lemon juice

1 teaspoon honey

1 teaspoon sesame oil

1/4 cup edamame, shelled, boiled, and cooled

1 avocado, peeled, pitted, and thinly sliced

½ red bell pepper, julienned

Scallion, chopped

Nori, thinly shredded

FAGE Total 0%, 2% or 5% or FAGE BestSelf Plain

Sesame seeds

  1. Cook brown rice per package direction. Set aside.
  2. In a medium size bowl, add salmon, soy sauce, lemon juice, honey, and sesame oil. Let sit while you assemble your ingredients.
  3. Place 1 cup of rice in the bottom of each bowl.
  4. Divide salmon among the bowls and drizzle rice with the remaining soy sauce mixture.
  5. Add edamame, avocado, peppers, scallion, and nori into the bowls.
  6. Top with Greek yogurt and sesame seeds. Serve immediately.
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