The BEST Salmon Rice Bowl?

Tonight, I had a salmon rice bowl.

You know what I'm talking about- the Emily Mariko classic. Beautifully crafted and plated in a perfect dish. 

We ran to Sprout's during errands and happened upon their bourbon black pepper salmon in the deli. It sounded delicious and easy, so I decided it would be dinner.

I love a salmon rice bowl. Typically, we get the pre-seasoned salmon from Costco, but tonight I decided to give the bourbon salmon a shot. I cooked it in the oven at 375 degrees for 15 minutes, then broiled for 1 minute more.

In the meantime, I threw a cup of (WASHED!) rice in the Instant Pot along with a cup of water and applied the "Rice" setting. While that was cooking, I roasted 2 small zucchinis- sliced longways and seasoned with saltpeppergarlic, oregano and paprika- for 20 minutes at 425 degrees. 

Since I didn't have an avocado or green onions (ouch), my salmon rice bowl consisted of only the salmon, rice, soy sauce, kewpie mayo and sriracha. And you know what? It was DELICIOUS. Better than my usual- although avocado and green onions would've elevated it 10x.

#quickandeasy #bitesizedblog