Sriracha Salmon and Bok Choy with Furikake Rice is a delectable, complete meal including protein, fiber, veggies, and carbs. The spiciness from the Sriracha sauce is delicately balanced with a little sweetness from the honey. There is ginger and garlic to optimize our immune health while also providing an abundance of flavor.

The salmon is packed with omega-3s for optimal brain health. The bok choy is rich with antioxidants, vitamin C and E, and folate to enhance our health and taste buds.

This complete meal provides you with:

• 30 grams of Protein
• 769 mg of Potassium (22% of your daily needs)
• 88% of your daily Vitamin C needs
• 21% of your daily Iron needs
• 14% of your daily Calcium needs

Furikake is a popular Japanese seasoning that is used in many dishes including rice, rice balls, French fries, popcorn (here’s a recipe for Furikake Popcorn), eggs, and entrees. The salty, nutty flavor provides a burst of umami and crispy crunch from the nori seaweed and sesame seeds. Best of all, this fabulous seasoning can be made in 3 minutes. Store the leftover Furikake seasoning in an airtight jar (like a Mason jar) in the fridge so the nori stays crips and doesn’t get soggy.

I use a Garlic Peeler to easily peel the garlic and a Garlic Press to easily mince the garlic. These are 2 kitchen staples I use almost every time I cook with garlic and they’re both very affordable.
When I cut and chop food, I use my Kyocera Ceramic Knife. It never needs to be sharpened and it gives a clean, easy cut. I love the fact that it is always sharp and easily slices/chops the food.

Watch the video on how to easily make Sriracha Salmon and Bok Choy with Furikake Rice:

Sriracha Salmon and Bok Choy with Furikake Rice

 

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Prep time

8 mins

Cook time

8 mins

Total time

16 mins

 

Sriracha Salmon and Bok Choy with Furikake Rice is a delectable, complete meal including protein, fiber, veggies, and carbs. The spiciness from the Sriracha sauce is delicately balanced with a little sweetness from the honey. There is ginger and garlic to optimize our immune health while also providing an abundance of flavor. The salmon is packed with omega-3s for optimal brain health. The bok choy is rich with antioxidants, vitamin C and E, and folate to enhance our health and taste buds. This complete meal provides you with: • 30 grams of Protein • 769 mg of Potassium (22% of your daily needs) • 88% of your daily Vitamin C needs • 21% of your daily Iron needs • 14% of your daily Calcium needs Furikake is a popular Japanese seasoning that is used in many dishes including rice, rice balls, French fries, popcorn (here’s a recipe for Furikake Popcorn), eggs, and entrees. The salty, nutty flavor provides a burst of umami and crispy crunch from the nori seaweed and sesame seeds. Best of all, this fabulous seasoning can be made in 3 minutes. Store the leftover Furikake seasoning in an airtight jar (like a Mason jar) in the fridge so the nori stays crips and doesn’t get soggy. I use a Garlic Peeler to easily peel the garlic and a Garlic Press to easily mince the garlic. These are 2 kitchen staples I use almost every time I cook with garlic and they’re both very affordable. When I cut and chop food, I use my Kyocera Ceramic Knife. It never needs to be sharpened and it gives a clean, easy cut. I love the fact that it is always sharp and easily slices/chops the food.

Author: Sarah Koszyk, MA, RDN

Recipe type: Dinner

Cuisine: Asian

Serves: 4

Ingredients

• Sriracha Salmon and Bok Choy:
• ¼ cup reduced-sodium soy sauce
• 2 Tbsp honey
• 1 Tbsp rice wine vinegar
• 1 Tbsp Sriracha sauce
• 3 Tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 pound salmon, cut into 4 4-ounce fillets
• 1 pound bok choy, chopped
• 1 tsp sesame oil
• Furikake Rice:
• 1 square nori seaweed
• 2 Tbsp white sesame seeds
• 2 Tbsp black sesame seeds
• Sugar, to taste
• Salt, to taste
• Togarashi, to taste (optional)
• 2 cups cooked rice
• Garnish: (optional)
• 3 green onions, finely chopped
• Sesame seeds

Instructions

1. In a 1-gallon Ziploc bag, combine the soy sauce, honey, rice vinegar, Sriracha, ginger, and garlic. Add the salmon and bok choy and coat it evenly with the marinade.
2. Refrigerate for at least 1 hour or up to 8 hours.
3. While the salmon and bok choy are marinating, make the furikake seasoning. Using a sharp knife or kitchen scissors, cut the nori seaweed into thin strips.
4. In a small bowl, add the seaweed, white and black sesame seeds, sugar, salt, and togarashi seasoning. Mix. This is the furikake seasoning. Use as much as you want over the rice. Save the leftovers in a jar for future use.
5. Remove the salmon from the bag.
6. Heat a large saucepan over medium heat. Add the sesame oil. Cook the salmon for 2 minutes to sear the side. Flip and cook the other side of the salmon for 2 more minutes to sear it.
7. Reduce the heat to medium-low and add the bok choy around the salmon. Pour the marinade over the salmon and bok choy. Cover and cook for 4 minutes.
8. Remove from the heat and serve alongside the cooked rice topped with furikake seasoning. Sprinkle the green onions and sesame seeds for garnish.

Nutrition Information

Serving size: 4 ounces of salmon + ½ cup cooked rice + ½ cup bok choy Calories: 392 Fat: 8 Saturated fat: 2 Carbohydrates: 51 Sugar: 11 Fiber: 3 Protein: 30 Cholesterol: 45

3.5.3251

For more delicious Asian-inspired recipes, check out:
Healthiest Rainbow Shrimp Spring Rolls
Tofu Summer Rolls
Homemade Vegetarian Sushi with Miso Soup and Edamame
Quick & Easy Turkey or Chicken Lettuce Cups
Kimchi Fried Rice
Sriracha Shrimp with Zoodles
Korean Beef Bulgogi Bowl
Chicken Rainbow Vegetable Stir-Fry
Sweet and Sour Vegan Stir-Fry
Coconut Curry Zoodle Ramen with 6-Minute Soft-Boiled Eggs

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