skip to Main Content

Torched Salmon & Avocado Rice Bowl

FAM. Ever since the menu dropped, we’ve been counting down the days until torched salmon and avocado time. Seriously. It’s been in our dreams. The caramelization on the salmon and smokiness of the avocado are tough to beat. We used a short grain sushi rice as the base for this dinner, which pairs perfectly with the slightly sweet, acidic slaw and sticky soy glaze (made with tamari and ginger!). Enjoy 🙂

Total prep time: 10 minutes

What’s in your bag:

  • Salmon, avocado, rice and apple & daikon slaw
  • Sticky soy glaze

What you’ll need from home:

  • Aluminum foil-lined sheet tray
  • Microwave-safe dish

How to prep:

  1. Salmon: Preheat the oven to 350F. Place salmon on an aluminum foil-lined sheet tray and pour the glaze all over. Heat in the oven for 8-10 minutes or until warmed through to your liking.
  2. Sushi rice: Place in a microwave-safe dish and cover with a damp paper towel. Microwave for 1-2 minutes until nice and steamy.
  3. Avocado and slaw: Best served cold! 

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

Back To Top