Salmon Rice Bowl with Yoghurt

30 minutes

380 g brown rice or wild rice, cooked
220 g sushi grade salmon, cubed
2 tablespoons soy sauce 
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon sesame oil
40 g 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% or 5%
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 190 g 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 yoghurt and sesame seeds. Serve immediately.