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If salmon isn’t your jam, you can of course make this with any other protein of your choice. My fave suggestions? Cubed chicken breast, tofu or shrimp.

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Make ahead! You can 100% make these ahead of time for an easy assembly later on. Let the chicken and rice cool before storing in the fridge.

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No seriously, it does. And it’s THIS. I prepared this bowl with pork tenderloin, but I want you to know that you can prepare it with any protein of your choice. It works beautifully with chicken, tofu or shrimp.

If you like to meal prep, here’s a few ways to make this ahead!

Meal prep friends, you can marinate the meat overnight OR you can prepare it ahead of time. Reserve the sauce in a separate bowl and keep the meat in a sealed container. To meal prep this salad, you can slice the slaw ingredients and combine them ahead of time. You can also prepare the dressing up to a week ahead and keep it in a jar in the fridge. Finally, make the rice ahead of time and store in the fridge. This is perfect for meal prep and assembling!

Something else to note is that you can make this gluten-free by using Tamari and a certified gluten-free rice in the bowl. All in (including marinating time) this takes about 45 minutes to make, but I still think of it as a 30 minute meal in terms of cook time.

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For this recipe, I breaded my shrimp with Panko bread crumbs and then air fried it. If you have the time to make a traditional fried tempura, I highly recommend going that route! I have a recipe here for this and it’s delicious. If you don’t feel like making shrimp, a simple pan-seared salmon goes perfectly here as well. Marinate it in soy sauce for 20 minutes and it should be good to go.

Also – I used my OurPlace Always pan to steam the asparagus for this recipe. You can boil it or steam it in a bamboo steamer, but wanted to throw this out there incase anyone has this pan and wants to use that built in steamer!!

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I am lucky enough to have a local Asian market that sells a plethora of noodles, so it was very easy for me to source Shanxi noodles. If you aren’t as lucky as I am, DON’T WORRY! You can try this with 1 box of thickrice noodles. Just make sure to submerge the noodles completely into the liquid as it bakes. Lanzhou or biangbiang noodles work great here too if you can find fresh!

If you don’t know of a local Asian market near you, google H-Mart and see if there’s one near you. It’s 100% worth it to go check it out if you are a food geek like me. Tutorial video on Tik Tok, linked below.

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These summer rolls are a play on the traditional Vietnamese spring roll (Gỏi cuốn.) Typically, the Vietnamese spring rolls consist of vermicelli rice noodles, shrimp or pork, veggies and herbs wrapped in super thin rice paper dough. The wrapper is usually thin and soft (if you’ve ever had a rice roll at dim sum, it’s similar to that.)  In other Asian cultures, spring rolls can be fried and crunchy, but in Vietnam they are soft like dumplings. Even within Vietnam, the summer roll has a bunch of different names, depending on what region you’re in. 

These veggie summer rolls came about because I wanted a healthy snack /meal to have on hand throughout the week. My husband and I have been so busy with construction and work, it hasn’t left much time for a well thought out snack, which leads to us grabbing the sugary protein bars to tide us over. After a few too many days of that and me asking myself “how much chocolate is it acceptable to eat in a week?,” it got me thinking… I wish there was a convenient snack that was packed with veggies but didn’t taste like …well … grass! And thus these summer rolls were created. I like to make a bunch and keep them in the fridge with a little dipping sauce. They are super easy for grab n go, plus they are absolutely full of veggies (and vegan friendly!).

These will keep in the fridge for about 4 days, so add them to your weekly meal prep day and store them in a sealed container, un-cut and with just a little space in between each roll (so they don’t stick). All the veggies included are for my own taste, but you can totally make these your own! If you don’t like some of the veggies I included, skip them or substitute them for one you do like. You can also add some fresh mango if you have it, and add or substitute mint leaves or basil for cilantro. If you are cutting and using all fresh veggies, the most time consuming part is just the washing and chopping, but it’s pretty quick and easy. If you buy pre-cut veggies or leave some out, your prep time will be even less. It is important to use fresh veggies here, though- if you’ve got some in your fridge that are about to expire.. this isn’t the right dish for those. Opt for a stir fry instead.

Summer rolls and spring rolls are traditionally served with a peanut or a hoisin sauce, but I went a little different direction with this lemongrass sauce. Trust me, it is SO good. Obviously if you don’t like lemongrass, feel free to use a peanut or hoisin based sauce. Or, you can add creamy peanut butter to this lemongrass sauce for the ultimate flavor party. 

Let’s talk about Lemongrass for a second. If you’ve never seen or cooked with lemongrass before, it can be intimidating. It’s this long, yellowish green stalk with tough, fibrous layers on the outside, and delicious smelling lemony goodness on the inside. In the grocery store, you’ll find it near the ginger and peppers. To cook with it, start by peeling away the first two layers of that really tough skin to expose the softer interior. You really only use the middle portion of the stalk, so cut away about an inch off the bottom, and a couple of inches of the thin flimsy part of the stalk. After that, cut it like you would a scallion and mince it up. Don’t throw away the ends though- we are gonna soak those in the sauce for even more flavor! 

Just a reminder that this recipe is vegan friendly and gluten-free, but a lot of the ingredients in both the roll and the sauce can be flexible and adjusted to your preferences. Double check the packaging on your wrappers to make sure they’re certified gluten free

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The dish I came up with is like the intersection between a poke bowl and a Japanese maki roll. The poke bowl we know today stems from a meal ancient Hawaiians prepared from freshly caught fish massaged in sea salt, seaweed, and crushed inamona or kukui nuts. So you could say that this dish is a fusion of that and a Japanese maki roll, which is a more recent invention. It is thought to stem from the Edo period, in the latter half of the 18th century in Tokyo. From there it spread like wildfire around the different regions in Japan, each adopting their own style like hosomaki sushi rolls and futomaki rolls. Fast forward to the spicy salmon crunch roll-the make roll this recipe is inspired by-which is an Americanized version of a tuna maki roll. To be more specific, the original was made with tuna (if you’re here on this recipe, chances are you’ve heard of the spicy tuna crunch roll) and it was invented in Little Tokyo in Los Angeles in the 1970s as the sushi bars were starting to attract more non-Japanese clientele.

The ingredients in a typical spicy salmon crunch roll start with fresh salmon which is the star of the dish. Obviously sushi-grade fish is really expensive, so I wanted to make this bowl with just your typical Atlantic salmon filet that you can find at the store. Then we cook it and make it similar to that delicious fresh raw fish that’s usually in a maki roll.I use Japanese panko bread crumbs, which are extra crunchy and flaky. The spicy mayo is made with sriracha and mayo mixed together and a little bit of soy sauce. This bowl combines all those flavors with veggies added to make it more healthy. Final note here: the cabbage is optional. I had cabbage around when I was making the bowl so I just added it for extra crunch. I lightly pickled it in soy sauce and rice vinegar (which you can measure out or totally eyeball.) It’s like a light version of my sesame cabbage salad recipe, which you can find here: honey miso chicken with sesame cabbage salad.

Before we get started, I want to note that everything in this recipe is adjustable to taste or preference. For meal preppers, you can make the sushi rice ahead of time. If you can’t find sushi rice, you can sub a classic short grain white rice or even a brown rice to make it healthier. 

Protein substitutions: If you don’t have salmon, you could use tuna, the same marinade, and cook it fully. If you’re vegan, you can use tofu or skip the protein altogether and add a lot of avocado covered in panic bread crumbs.

Where can I find seaweed?

I got my seaweed from Whole Foods, but I think seaweed is becoming more common in normal supermarkets. If you look in the Japanese or international section you should be able to find some. It’s definitely “on brand” for a maki roll or bowl to have seaweed, but I don’t think it’s 100% necessary to have seaweed to enjoy this meal.

If you like the spicy salmon crunch bowl, you should try the California roll bowl as well!

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You can make the coconut rice on its own, or you can make this epic bowl with the seared shrimp and scallion sauce. Either way, you’ll see two separate recipes below.

Something I want to note before we get started is that this dish is inspired by Asian cuisine. I’ve ordered coconut rice at many different Asian establishments in New York City (and hopefully here in Philly soon!) and I can say without a doubt that coconut rice is always going to be in my top 3 favorite grain dishes. If you’re not familiar with this coconutty deliciousness, it’s found in cultures throughout the world, but mostly in the tropics around the equator. In Indonesia, you can find it prepared with coconut milk, ginger, and lemongrass. It’s also found in Central America in Honduras where they prepare it with coconut milk, garlic, onion, and beans. Yum.

The scallion sauce I made here is inspired by Vietnamese scallion oil. The original sauce is called mỡ hành (pronounce muh hand), and it goes with practically anything. The Vietnamese use it to add flavor to steamed rice, noodles, soups, salads, and different types of meats. It’s really addictive, so you may want to make a double serving! 

The magic about this coconut rice with shrimp and scallion sauce is that it works just as well for lunch in the office as it does for a candle-lit dinner. You can make the rice and sauce in advance, so it’s perfect for meal prep. The rice can be made up to four days before, as long as you cover it in a sealed container in the refrigerator. The scallion sauce can be made up to a week ahead, just make sure it’s covered and refrigerated as well. You should make the shrimp fresh though as it just tastes better straight out of the pan.

What if I don’t have a pressure cooker?

If you don’t have a pressure cooker, you can make this dish in a rice cooker or on the stovetop. Just follow the same instructions and let the rice simmer until all the liquid is absorbed, instead of waiting for the pressure cooker. You can make anything on the stove that you would make in a pressure cooker, it’s just going to take a little bit longer

I don’t really like sweet and salty dishes, is there a work-around? 

Yes, if you don’t like the sweet and salty mix you can skip the agave nectar in the coconut rice. Or you can skip the coconut rice and add another side like an Asian-inspired salad, seared broccoli, or noodles.

Are there other ways to prepare coconut rice?

Yes, there are plenty of ways to prepare coconut rice! Coconut rice is a really versatile dish. In Thailand, it is even eaten as a dessert with slices of ripe mango and coconut cream. It works well with ginger, turmeric, lemongrass, and other spices. It can also be made with garlic, onions, cilantro, raisins, and kumquats. 

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