Salmon & Avocado Rice Bowls with Marinated Vegetables & Sesame-Yuzu Sauce
Pescatarian

Salmon & Avocado Rice Bowls

with Marinated Vegetables & Sesame-Yuzu Sauce

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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45g Of Protein
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Nutritionist's Pick
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  • with Salmon

    From the Test Kitchen

    This umami-rich dish highlights a bevy of toppings for delicious contrast in every bite: flaky salmon dressed with citrusy ponzu, cooling avocado, and marinated cucumber and radishes all get served over a bed of brown rice. A rich, tangy, and subtly spice sauce featuring yuzu kosho and sesame dressing coats every bite.
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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    ingredients
    Salmon & Avocado Rice Bowls with Marinated Vegetables & Sesame-Yuzu Sauce
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Brown Rice
    • 1 Tbsp Yuzu Kosho
    • 1 Avocado
    • 1 Persian Cucumber
    • 3 oz Radishes
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 3 Tbsps Sesame Dressing
    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumber. Combine the sliced radishes and diced cucumber in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. In a bowl, combine the sesame dressing and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    Cook the fish
    3 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with up to half the togarashi. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 2 to 4 minutes, or until lightly browned. Flip the fish and loosely cover the pan with foil. Cook 3 to 5 minutes, or until browned and cooked through.* Transfer to a medium bowl.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the fish & serve your dish
    4 Finish the fish & serve your dish

    When cool enough to handle, carefully remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Add the ponzu; stir to coat. Serve the cooked rice topped with the finished fish, seasoned avocado, marinated vegetables, and sesame-yuzu sauce. Garnish with as much of the remaining togarashi as you'd like. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Medium dice the cucumber. Combine the sliced radishes and diced cucumber in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. In a bowl, combine the sesame dressing and as much of the yuzu kosho as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    Prepare the remaining ingredients
    Cook the fish
    3 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with up to half the togarashi. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 2 to 4 minutes, or until lightly browned. Flip the fish and loosely cover the pan with foil. Cook 3 to 5 minutes, or until browned and cooked through.* Transfer to a medium bowl.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Finish the fish & serve your dish

    When cool enough to handle, carefully remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Add the ponzu; stir to coat. Serve the cooked rice topped with the finished fish, seasoned avocado, marinated vegetables, and sesame-yuzu sauce. Garnish with as much of the remaining togarashi as you'd like. Enjoy!

    Finish the fish & serve your dish
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