Description

Enjoy a vibrant and nutritious Salmon Rice Bowl that seamlessly combines buttery salmon, fluffy rice, and fresh vegetables. This easy-to-make dish is perfect for busy weeknights or leisurely weekends, offering a delightful medley of flavors and colors that will impress your taste buds and anyone you share it with. With minimal prep time and maximum taste, this bowl transforms simple ingredients into an Instagram-worthy meal.

Ingredients

Scale

2 salmon fillets (6 oz each)
1 cup jasmine or sushi rice
1 ripe avocado, sliced
1 cucumber, thinly sliced
2 tbsp toasted sesame seeds
2 tbsp low-sodium soy sauce
2 green onions, chopped
1 tbsp rice vinegar
Salt and pepper to taste

Instructions

Rinse the rice under cold water until clear. Cook according to package instructions (about 15-20 minutes) until fluffy.
Heat oil in a nonstick skillet over medium-high heat. Season salmon with salt and pepper; place skin-side down in the skillet. Sear for 5-6 minutes until the skin is crispy.
Flip the salmon carefully; sear for another 3-4 minutes. Drizzle with soy sauce and let it caramelize briefly before removing from heat.
While the salmon cooks, slice the cucumber and avocado, and chop the green onions.
In a bowl, layer cooked rice at the bottom, followed by seared salmon, avocado slices, and cucumber strips.
Top with sesame seeds, green onions, and a drizzle of rice vinegar.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Searing
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl (approximately 450g)
Calories: 550
Sugar: 2g
Sodium: 600mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 4g
Protein: 30g
Cholesterol: 60mg

Keywords: Feel free to customize your bowl with additional toppings like pickled vegetables or sriracha for extra flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat gently in the microwave.