Salmon Rice Bowls
Rice bowls are always a hit with my kids. They love being able to build their own bowls and pick toppings. These bowls are also a super easy way to get kids filled up on raw veggies. All of the toppings can be prepped in the morning and kept in the fridge until dinner. Sometimes I make my only sauce to go on these bowls, but sometimes I keep a bottle of Trader’s Joes Soyaki sauce in the cupboard for when I need to keep things as simple as possible. Two days post return from Paris with 5 kids under 11, was one of those times!
Ingredients
1 lb of salmon cut into 3-4 pieces
2 Tbsp flour
2 Cups of Batsmati Rice (or your choice of rice)
2 Avocados
Shredded Carrots
Julienned Red Peppers
Edamame Shelled
Diced Cucumbers
Thinly Sliced Jalapenos
Cilantro
Toasted Peanuts
1/2-1 Cup Soyaki Sauce
Step 1
Prep all of the toppings by placing into small bowls or into small piles on a large plate. I use a bag of shredded carrots from the store, though you could shred your own. I dice my avocados and cucumbers, and julienne slice my red peppers. I throw peanuts in a skillet and toast for 5-10 minutes on medium-medium high heat. You can always add or take away toppings, based on what your family prefers or what you have on hand.
Step 2
In a medium sauce pan, drizzle a bit of olive oil (maybe a teaspoon), add rice (2 cups), and turn heat to medium high. Stir rice occasionally for 3-5 minutes, until it is lightly toasted (not every grain). Then add 4 cups of water. Bring to a boil, then cover, and reduce to low to simmer. Cook until rice is tender and water is absorbed (20ish minutes)
Step 3
Pat salmon dry. Salt and pepper and lightly coat with flour, skin side down. Turn your skillet up to medium-medium high, then generously drizzle with olive oil. Place salmon skin side up. Cook for 2-3 minutes, until salmon has a nice crust to it. Then gently flip and cook to your doneness. We eat our salmon medium rare. After salmon is done, I typically cut each piece into 2-3 smaller pieces. (With the peanuts and edamame, you there is enough protein that I’m happy with 1-2 ounces of fish)
Step 4
Set all the ingredients on the table. I let the kids build their bowls. Then I drizzle the soyaki on for them since it can come out fast. They generally end up putting all the toppings in. However, if it came up, I would say they have to have at least 1-2 vegetables in the bowls. I served a super simple cucumber salad with these rice bowls.
