Description
A delicious and healthy crispy salmon rice bowl topped with fresh vegetables and a savory sauce.
Ingredients
Scale
- 2 salmon fillets
- 1 cup sushi rice
- 2 cups water
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- While the rice is cooking, season the salmon fillets with salt and pepper.
- Heat a non-stick skillet over medium-high heat and add a little oil.
- Cook the salmon fillets skin-side down for about 4-5 minutes until crispy, then flip and cook for another 3-4 minutes until cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey to make the sauce.
- Once the rice is cooked, fluff it with a fork and divide it into bowls.
- Top the rice with crispy salmon, avocado, cucumber, and carrot.
- Drizzle the sauce over the top and sprinkle with sesame seeds.
- Serve immediately and enjoy!
Notes
- For extra flavor, marinate the salmon in the sauce for 30 minutes before cooking.
- Feel free to add other vegetables like radishes or edamame.
- This dish can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Crispy Salmon Rice Bowl, Salmon Bowl, Healthy Rice Bowl, Japanese Cuisine