Description

Experience a burst of flavors with this delightful Salmon Rice Bowl. Featuring perfectly seared salmon on a bed of fluffy rice, topped with fresh veggies and a drizzle of soy sauce, this dish is as visually appealing as it is delicious. Perfect for busy weeknights or impressing guests, it can be customized to suit personal tastes and is both quick and satisfying.

Ingredients

Scale

1 cup white rice (short grain or jasmine)
1 lb fresh salmon fillet
2 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
1 cup fresh vegetables (cucumbers and carrots, julienned)
1 ripe avocado, sliced
2 tbsp pickled ginger
Sriracha sauce (optional, to taste)

Instructions

Rinse the rice under cold water until clear. Cook according to package instructions (approximately 20 minutes) until fluffy.
Heat sesame oil in a non-stick skillet over medium-high heat. Sear the salmon skin-side down for 4-5 minutes until golden brown.
Flip the salmon carefully and drizzle soy sauce over it. Cook for an additional 3-4 minutes until fully cooked but moist.
While the salmon cooks, prepare the julienned vegetables.
Assemble your bowl by layering rice, salmon, veggies, avocado slices, and pickled ginger.
Drizzle with additional soy sauce and sesame oil; add sriracha if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Pan-searing
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 550
Sugar: 5g
Sodium: 590mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 35g
Cholesterol: 70mg

Keywords: Swap salmon for tofu or chicken for a different protein option. Experiment with sauces like teriyaki or spicy mayo to enhance flavor.