Recipes · Lunch

Canned Salmon & Avocado Rice Bowl

Pantry salmon over warm rice with avocado, cucumber, and a soy-lime drizzle — sushi-adjacent in ten minutes.

10 mineasy2 servings$japaneseDairy-freeHigh proteinGluten-free
Why it earns its place. Canned salmon is the cheapest oily fish there is — same omega-3 story as fresh at a third the price.

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Ingredients · 2 servings

  • 1 x 213 g cancanned salmon — drained, flaked
  • 2 cupscooked rice — warm
  • 1 ripeavocado — sliced
  • 1 mediumcucumber — diced
  • 100 gedamame — shelled, cooked
  • 1.5 tbsplow-sodium soy sauce
  • 1 wholelime — juiced
  • 1 tspsesame seeds
  • 1 stalkgreen onion — sliced

Contains: fish, soy, sesame. Always check labels — brands vary.

Method

  1. Warm the rice; divide between bowls.
  2. Top with salmon, avocado, cucumber, and edamame in their own corners.
    5 min
  3. Whisk soy and lime; drizzle over. Sesame and green onion to finish.

Nutrition per serving

470calories
28 gprotein
48 gcarbs
18 gfat
7 gfiber
2.5 gsat fat
540 mgsodium
0 gadded sugar

Editorial estimates per serving. Counts 5 different plants toward your weekly variety.

Make it yours

availabilityCanned tuna or cooked chicken swap in
allergyCoconut aminos for soy-free (drop the edamame too)
cultureBrown rice or quinoa under it all

Storage. Assemble fresh; components keep 2 days separately.

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