I’ve always struggled with eating enough vegetables. It’s gotten to the point where my mom calls me to check in, and she’ll ask if I’m getting enough sleep and eating my veggies, and my response is always something like, “Does the lettuce on my sandwich count?”

Earlier this week I went to Community, a restaurant by the Columbia campus, and enjoyed their rice bowl. It’s your choice of tofu, salmon, or chicken on a bed of thinly sliced vegetables with brown rice on the bottom. It was so good I knew I had to recreate it at home.

First I brined the salmon for 30 minutes so it would be super flavorful, then cooked it over medium heat. 
salmon cookingAs I was waiting for the Salmon to finish, I got the rest of the ingredients together, and prepped the vegetables. This recipe can be a bit time consuming if you start from scratch each time you make it. I eat this about four times a week, so I always have the veggies chopped, the brown rice cooked, and the salmon prepped and stored in tupperware. This way putting one together never takes more than five minutes. salmon veggie bowl ingredientsThe cucumber noodles are my favorite part of the dish (I made them using this handy tool). It’s basically scientific fact that whenever a vegetable resembles pasta, it’s going to be ten times more delicious. 
cucumber noodlesOnce everything is prepped, layer a half cup of brown rice at the bottom, then top with your veggies and salmon, and add your favorite dressing. I used Sesame Soy & Ginger dressing because it’s really light and has a great sweet and tangy flavor. 
finaleIf this is something you’d want to eat multiple times a week (like I do) then I highly reccomend doubling the recipe.


serves 2

Ingredients for salmon

  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 cup ice cold water
  • 6 oz salmon fillet

Directions for salmon

  1. Stir salt and sugar into warm water until dissolved.
  2. Add cold water to mixture and stir. 
  3. Submerge salmon into brine for 35 minutes
  4. Cook over medium heat on both sides until salmon is opaque in the center or until the internal temperature is 145°F

Ingredients for bowl

  • 1 cup cooked and cooled brown rice
  • 1 cup chopped cabbage
  • 1 cup shredded carrots
  • 1 cup spiral cucumbers
  • 2/3 cup halved cherry tomatoes
  • 4 tablespoons dressing of choice

Directions for bowl

  1. Layer each bowl with half of rice, veggies, and salmon.
  2. Drizzle preferred dressing over the top and serve.