Bowls · 20 min · 1 serving
Salmon rice bowl.
Salmon over rice with cucumber, avocado and soy.
Log this recipe ↗
On your plate.
137kcal
8.3protein · g
12.9carbs · g
5.7fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Salmon · cooked120 g
- Kanin (white rice) · cooked158 g
- Pipino (cucumber)60 g
- Abukado (avocado)50 g
- Toyo (soy sauce)10 g
At the stove.
- Flake the cooked salmon over the rice.
- Add sliced cucumber and avocado.
- Finish with soy sauce.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 1 servings. A cook’s own recipe may differ.
Salmon · cookedFDC 175168120 g × 206 / 100
= 247.2 kcal
= 247.2 kcal
Kanin (white rice) · cookedFDC 168878158 g × 130 / 100
= 205.4 kcal
= 205.4 kcal
Pipino (cucumber)FDC 16840960 g × 15 / 100
= 9 kcal
= 9 kcal
Abukado (avocado)FDC 17170550 g × 160 / 100
= 80 kcal
= 80 kcal
Toyo (soy sauce)FDC 17427710 g × 53 / 100
= 5.3 kcal
= 5.3 kcal
546.9 kcal ÷ 1 = 546.9 kcal / serving
