I am continuing with the meal prep bowls this week after a brief snafu last weekend. Between being busy and feeling a bit sick it is so easy to get derailed. But nevertheless it’s important to trust the process, maintaining eating healthy in other ways. This week’s salmon bibimbap takes me way back to the first time I ever had bibimbap in Ithaca, New York at Wok Village, now Saigon Kitchen. It’s so simple and yet is so comforting. This is salmon bibimbap lunch bowls is an easy meal to prep offering a great balance of vegetables, carbs, and protein. Enjoy!
Salmon Bibimbap Lunch Bowls
Ingredients
- 6 salmon filets, skin-on
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 tsp ginger, grated
- 1 tsp garlic, grated
- 8 soft boiled eggs
- 2 cups rice
- 3 cups water
- 2 tbsp sesame oil
- 1 cup matchstick carrots
- 1 cucumber, 24 slices
- 5 oz baby spinach
- 1 cup kimchi
- Chili crisp
- Rice sesame seasoning
Prepare
- To make salmon, preheat oven to 350 degrees F. Whisk sesame oil, brown sugar, soy sauce, ginger, garlic. Place salmon filets on parchment lined baking sheet and pour glaze all over salmon. Bake for 15 minutes. Use pan glaze to drizzle over salmon. Set aside.
- Set a rice cooker or Instapot to cook rice my pouring in rice, water, and 2 tbsp of sesame oil.
- For the soft boiled eggs, bring a pot of water to boil and boil the eggs for six minutes for jammy eggs. Split the eggs in half and set aside.
- To assemble the lunch prep bowl begin by evenly dividing rice between each of the 10 meal prep bowls.
- Evenly divide matchstick carrot, sliced cucumber, baby spinach, chili crisp, and kimchi into each bowl. Sprinkle rice seasoning. Enjoy your lunch this week!
