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Ingredients32 m servings 600 cals
Original recipe yields 1 servings (1 bowl)
- Combine salmon, kale, green onions, and ginger in a saucepan; add water and turn heat to medium-high. Bring liquid to a boil; reduce heat and simmer until salmon flakes easily with a fork, about 10 minutes. Add more water if needed. Season salmon with salt and pepper.
- Stir rice into salmon mixture; cook until heated through, 2 to 3 minutes. Remove saucepan from heat. Stir seaweed into mixture and top with sesame oil.
- Cook's Notes:
- Salmon has its own oil, but may also add some olive oil if like.
- Short grain rice cooked with a rice cooker is recommended. Pre-cook the rice a day earlier and store in the fridge is also recommended.
Per Serving: 600 calories; 22.6 g fat; 50.7 g carbohydrates; 45.2 g protein; 112 mg cholesterol; 286 mg sodium. Full nutrition
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