Description

Salmon Rice Bowls are a deliciously vibrant dish that brings together perfectly seared salmon, fluffy jasmine rice, and a medley of fresh vegetables. Drizzled with soy sauce and sesame oil, this meal is not only satisfying but also a feast for the eyes. Ideal for lazy Sundays or quick weeknight dinners, this customizable bowl is sure to impress family and friends. Dive into this culinary adventure and enjoy a nourishing experience that’s as delightful to share as it is to savor.

Ingredients

Scale

2 salmon fillets (6 oz each)
1 cup jasmine rice
2 cups water
1 cup bell peppers, sliced
1 cup cucumber, thinly sliced
2 tbsp low-sodium soy sauce
1 tsp sesame oil
1 tbsp sriracha (optional)
2 green onions, chopped
1 tbsp toasted sesame seeds

Instructions

Rinse the jasmine rice under cold water until clear.
In a saucepan, combine rinsed rice and water; bring to boil, then simmer covered for 18 minutes.
Heat a nonstick skillet over medium-high heat; season salmon with salt and pepper, cooking skin-side down for 4-5 minutes until crispy.
Flip salmon; cook an additional 3-4 minutes until cooked through. Drizzle with soy sauce.
Fluff rice and divide into bowls. Top with salmon, vegetables, green onions, sesame seeds, and drizzle with sesame oil.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main
Method: Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 525
Sugar: 4g
Sodium: 580mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 32g
Cholesterol: 75mg

Keywords: Customize your bowl by adding seasonal veggies like avocado or pickled ginger. Store leftovers in an airtight container in the fridge for up to three days; reheat gently in the microwave.