Lightly Salted Salmon and Avocado Bowl
A breakfast bowl with rice, lightly salted salmon, avocado, and egg. Cucumber, radish, and soy sauce make the serving fresh and balanced.
- Time
- 20 min
- Serving
- 612 kcal
- Ingredients
- ≈ $5.11
- Protein
- 30 g
Ingredients
- 1 Lightly salted salmonpack 200 g ≈ $9.00 80 g
- 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 3 Cucumbers≈ $3.67 per kg 70 g
- 4 Radishespack 300 g ≈ $1.80 50 g
- 5 Eggspack 10 pcs ≈ $1.93 1 pcs
- 6 Short-grain ricepack 800 g ≈ $2.14 60 g
- 7 Soy sauce 12 ml
- 8 Sesame seeds 4 g
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice, cover with 130 ml water, salt, and cook for 18–20 minutes until tender. Fluff and keep warm.
Lower the egg into boiling water and cook for 7 minutes for a soft center or 9 minutes for a firm yolk. Cool, peel, and halve.
Slice the salmon. Cut the avocado2 into wedges, and slice the cucumber3 and radish4 into thin rounds.
Spread the rice as the base in a bowl. Arrange the salmon, avocado2, cucumber3, radish4, and egg in sections.
Drizzle with soy sauce, sprinkle with sesame seeds, and serve immediately.
Tips
- Why it works
- Rinse the rice to remove the starch and keep the grains from sticking together. If you don't, it will be too dense and heavy.
- Substitutions
- Use ½ banana for sweetness or ½ kiwi for tartness instead of avocado. Replace the soy sauce with 10 ml rice vinegar and 5 g sugar.
- Common mistakes
- If the salmon is too salty, add 1 tbsp water to the sauce or thin it with 5 ml lemon juice. Taste before serving.
- Storing and reheating
- Keep in the fridge for 2 days, but add the avocado and cucumber just before eating. Reheat the rice with salmon in a pan for 3 minutes, and don't heat the egg and avocado.
- Serve with
- Serve with a cup of green tea or coffee with milk to balance the saltiness and richness.
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