Wild Alaska Salmon Kimchi Rice Bowl

Preparation

1. Step 1 Cook the Rice

   Prepare the white or brown rice according to package directions. Keep warm until ready to assemble the bowls.

2. Step 2 Make the Salmon-Kimchi Mixture

   In a large bowl, combine the drained and flaked Wild Alaska salmon with the chopped kimchi. Mix well and refrigerate until ready to serve.

3. Step 3 Sauté the Vegetables

   Heat the canola oil and sesame oil in a large skillet over medium-high heat. Add the julienned red bell peppers, carrots, and tofu. Sauté for 4–5 minutes, or until the vegetables are slightly softened but still have some crunch.

4. Step 4 Fry the Eggs

   Cook the eggs in a lightly oiled skillet until the whites are set and the yolks reach your preferred doneness.

5. Step 5 Build the Rice Bowls

   Divide the warm rice among 12 serving bowls, about 1 cup per bowl. Arrange the sautéed vegetables on one side of the rice and spoon the salmon-kimchi mixture onto the other side.

6. Step 6 Add the Finishing Touches and Serve

   Top each bowl with a fried egg. Drizzle with soy sauce, then sprinkle with fresh cilantro and sesame seeds. Serve immediately while warm and enjoy.

7. Step 7 Tips

   • Use brown rice for added fiber and a nuttier flavor.
   • For extra heat, add a spoonful of gochujang or a drizzle of sriracha.
   • Meal prep friendly: prepare the rice, vegetables, and salmon-kimchi mixture ahead of time and assemble bowls just before serving.