Salmon Rice Bowl with Jalapeño Dressing & Dip

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• 2 cups of rice, uncooked
• 2 salmon filets
• 1 tbsp. olive oil
• Salt & pepper, to taste
• 1/2 cup kimchi 1 avocado, diced
• 10 sheets of roasted seaweed or nori
• Toby’s Jalapeño Ranch Dressing & Dip
• 2 tsp. soy sauce
• 1 tsp. roasted sesame seeds

Gather all ingredients. Start by cooking the rice with 4 cups of water in a rice cooker for about 30 minutes. You can also cook your rice stove top by letting the rice simmer in a covered pot for the same amount of time.

In the meantime, preheat the oven to 350 degrees F and place the salmon filets on a foil lined baking pan. Lightly oil and season the fish with salt and pepper, then put in the oven for 15 minutes, or until the salmon has become slightly browned. Remove from the oven and set aside.

In 2 medium bowls, add the cooked rice, avocado, kimchi, and salmon. Sprinkle with roasted sesame seeds and a serving of Toby’s Jalapeño Ranch Dressing & Dip. Use the seaweed to grab a delicious bite of your salmon rice bowl and enjoy!