Spicy Salmon Sriracha Bowl

1. 1 Salmon filletpack 400 g ≈ $10.50 145 g
2. 2 Short-grain ricepack 800 g ≈ $2.16 60 g
3. 3 Cucumbers≈ $3.67 per kg 70 g
4. 4 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
5. 5 Kimchipack 400 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 40 g
6. 6 Green onionspack 50 g ≈ $1.30 10 g
7. 7 Greek yogurtpack 250 g ≈ $1.80 40 g
8. 8 Sriracha 10 ml
9. 9 Soy sauce 10 ml
10. 10 Sunflower oil 5 ml
11. 11 Salt 1 g
12. 12 Sesame seeds 4 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 150 ml water, season with salt, and cook for 18–20 minutes until tender. Let stand covered for 3 minutes.

2. Preheat the oven to 190 °C. Brush the salmon¹ with oil and soy sauce, and place it in a baking dish.

3. Bake the salmon¹ for 12–15 minutes, until the flesh is opaque and flakes easily with a fork.

4. Mix the Greek⁶ yogurt with the sriracha until smooth and spicy.

5. Slice the cucumber³ into half-moons, slice the avocado⁴, and chop the green⁶ onions.

6. Spoon the rice into a bowl as the base. Arrange the salmon¹, cucumber³, avocado⁴, and kimchi⁵ in sections on top.

7. Add the sriracha sauce, and sprinkle with green⁶ onions and sesame seeds.