Zesty Lemon Miso Salmon Rice Bowl with Avocado-Kimchi Yogurt Drizzle

Ingredients

• 4 fillets salmon, skinless
• 2 tablespoons miso paste
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon olive oil
• 2 cups brown rice, cooked
• 1 cup cucumber, sliced
• 1 cup edamame, shelled and steamed
• 1 cup kimchi, chopped
• 1 tablespoon toasted sesame seeds
• 4 sheets nori, sliced into strips

• 1 large avocado, pitted and peeled
• 1 cup Greek yogurt, plain
• 1 cup kimchi juice
• 1 teaspoon sriracha

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a small bowl, mix together the miso paste, lemon juice, and olive oil. Brush the mixture evenly over the salmon fillets.
3. 03
   Place the salmon fillets on a baking sheet lined with parchment paper and roast for 12-15 minutes or until the salmon is cooked through and flakes easily.
4. 04
   While the salmon is cooking, prepare the Avocado-Kimchi Yogurt Drizzle by blending the avocado, Greek yogurt, kimchi juice, and sriracha in a blender until smooth.
5. 05
   To assemble the bowls, divide the cooked brown rice among four bowls.
6. 06
   Flake the roasted salmon into large pieces and distribute equally over the rice.
7. 07
   Top each bowl with sliced cucumber, edamame, and chopped kimchi.
8. 08
   Drizzle the Avocado-Kimchi Yogurt over the bowls and sprinkle with toasted sesame seeds and nori strips.
9. 09
   Serve immediately and enjoy the vibrant flavors and textures.