Salmon Rice Bowl

How to Shop for Salmon

When shopping for salmon, the options can vary based on the specific species and where it came from. Wild-caught salmon is typically from the Pacific and is deeper in color, leaner and more expensive. Different species are fished depending on the time of year, and common varieties include king and sockeye. Farmed Atlantic salmon is widely available, higher in fat and less expensive. When buying farmed salmon, look for salmon raised in land- or tank-based systems, which are better for the environment than most traditional open-net farms. Canned wild salmon is also a great option and is ready to eat.

What Type of Rice Can I Use?

We use instant brown rice for added fiber, plus it’s quick and easy to prepare. Quick-cooking or instant brown rice is typically ready in 5 to 10 minutes. Be sure to cook according to the instructions on the package. Feel free to make regular brown rice on the stovetop or in an Instant Pot. Looking to cut down on carbs? Try swapping in cauliflower rice in place of brown rice.

How to Dice an Avocado

Carefully slice into the avocado with a knife until the blade hits the pit in the center. Run the knife lengthwise around the avocado. Twist the two halves of the avocado to separate and open the avocado.

Run the tip of a spoon around the pit and scoop it out.

With the pit removed and the avocado still in the peel, make vertical slices with the tip of the knife. Then make horizontal slices to create cubes. Run a spoon around the edge of the avocado to separate the peel and the flesh, then scoop out the diced avocado.

What Type of Kimchi Can I Use?

Kimchi is a healthy fermented food that dates back to the 12th century and is said to be the most important traditional fermented food in Korea. There are many variations of kimchi. It’s easy to make your own kimchi with napa cabbage, cucumbers or mustard greens, but it’s also widely available at many grocery stores. Feel free to use your favorite store-bought kimchi of any variety.

Additional reporting by Jan Valdez