Lime Leaf Dressing · Mango Sriracha ·

Salmon Rice Bowl

Salmon Rice Bowl

Impress your friend, family member or a significant other with this sweet and spicy salmon rice bowl, using both Naga mango sriracha and lime leaf dressing!

Ingredients (2 servings)

  • 12 oz. salmon fillet, skinned and cubed into 1-inch bites

for the marinade

  • 1/4 cup NAGA mango sriracha 
  • 3 garlic cloves, minced
  • 2 tbsp. soy sauce
  • 1 tbsp. honey
  • 1/4 tsp. sesame oil  

for the rice bowl:

  • 2 cups cooked Jasmine rice
  • 1/4 cup edamame, steamed and shelled
  • 1 avocado, sliced
  • 1 Persian cucumber, sliced
  • 1 cup shaved purple cabbage
  • 10 grape tomatoes, halved
  • 2 tbsp. NAGA lime leaf dressing
  • 1 tsp. toasted black sesame seeds

Recipe

to cook salmon:

  • Combine all the marinade ingredients for in a large mixing bowl.
  • Add the salmon and lightly massage the marinade ingredients until all salmon pieces are evenly-coated. Marinate for 30 minutes.  
  • Turn the broiler on high. 
  • Line aluminum foil on the baking sheet and coat with cooking spray.
  • Place the salmon pieces 1 inch apart. 
  • Broil for 3-4 minutes.  

    for assembly:

    • Divide the rice, edamame, cabbage tomatoes, sliced cucumbers, and avocados into two bowls and topped with salmon pieces. 
    • Drizzle lime leaf dressing and sprinkle toasted black sesame seeds. 
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