Fridge Foraging: Smoked Salmon Rice Bowls

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I swear that most of the food that I eat comes in bowl form. Who needs a plate when you can just pile everything into a huge bowl!

In this week’s fridge foraging you all chose the smoked salmon bowl over the coconut curry stuffed sweet potatoes. The bowl is filled with brown rice, smoked salmon, pickled vegetables, avocado, and served with Sriracha mayo. Hearty and healthy and proves that food in bowl form just tastes better.

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Smoked Salmon Rice Bowls

  • 1 cup brown rice (or favorite type of rice), rinsed  
  • 1 cup plus 1 Tbs. rice wine vinegar 
  • 1 Tbs. sugar
  • 2 tsp. salt 
  • 1 watermelon radish, thinly sliced 
  • 1/2 red onion, thinly sliced 
  • 2 Tbs. Sriracha 
  • 1/4 cup mayonnaise
  • 1/2 cucumber, thinly sliced 
  • 4 oz. smoked salmon 
  • Garnish with green onions and avocado i

In a small pot add the rice and 2 cups of water. Bring to a boil. Reduce heat to low, cover and cook rice for about 40 to 45 minutes or until the water is absorbed (** brown rice takes longer to cook so if you are using any other type of rice, check the cook time on the bag/box). Remove the rice from the heat and let rice sit for 10 minutes. Remove the cover, fold in 1  tablespoon vinegar and let the rice absorb the vinegar for 10 minutes. Set rice aside. 

In a medium pot add the remaining rice wine vinegar, sugar, salt, and 1 cup of water. Bring to a boil. Add the radish and the red onion and let marinate for about 15 minutes. 

In a small bowl combine the Sriracha and mayonnaise. 

Assemble the bowls by dividing the rice between 2 bowls. Top with the pickled vegetables, handful of cucumbers, 1/2 of the smoked salmon, and a garnish of green onions. 

Serve immediately. 

Makes 2 large servings (or 4 small servings) 

Fridge ForagingAmanda FredericksonComment