Smoked salmon rice bowl
A Japanese dinner for the galley that copes with rough seas, about 15 min hands-on.
- Dinner
- Japanese
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- White rice (long grain)300 g (75 g)
- Smoked salmon (vacuum pack)280 g (70 g)
- Avocado200 g (≈ 1.5 avocados) (50 g)
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
- Soy sauce40 g (10 g)
- Sesame seeds12 g (3 g)
- Toasted sesame oil12 g (3 g)
Method
- Cook rice; season with a little soy.
- Slice salmon, avocado and cucumber.
- Arrange on the rice; dress with sesame oil and seeds.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish, Gluten, Sesame, Soy — always check the labels of what you buy.
Per serving
- kcal
- 492
- protein
- 21 g
- fat
- 15 g
- carbs
- 67 g
- sugar
- 1 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes