Let’s make this easy crispy rice and chili salmon bowl.
Start with 300g cooked day-old rice, toss with about 1–2 tbsp chili oil, and bake at 400°F for about 20 minutes until crispy.
While that cooks, prep your toppings:
🐟 9 oz salmon🌱 2 servings edamame🥒 Cucumber🧅 Green onion🧅 Pickled onion🌿 Seaweed
Add your crispy rice to the bowl, top with the salmon and veggies, and finish with some seaweed.
I added sriracha, but you could also add mayo or Greek yogurt for a creamy version.
Macros (per bowl):🔥 ~675 Calories💪 ~50g Protein🌾 ~5g Fiber
A sushi-inspired bowl that hits your macros without needing takeout.
#salmonbowl #highproteinmeals #mealprepideas #crispyrice #macrofriendly #tonytalksmacros
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