Description
A delightful bowl combining crispy salmon, fragrant rice, and fresh veggies for a colorful and flavorful meal.
Ingredients
Scale
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine rice or brown rice
- 1/2 avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Instructions
- Start by patting the salmon fillets dry with a paper towel. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.
- Heat the olive oil in a non-stick skillet over medium-high heat.
- Add the seasoned salmon to the skillet, skin-side down. Cook for about 4-5 minutes.
- Once the skin looks golden and crispy, flip the salmon carefully and cook for another 3-4 minutes until cooked through.
- While the salmon cooks, whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha in a small bowl.
- Grab two bowls and divide the cooked rice evenly between them.
- Top the rice with the crispy salmon, avocado slices, cucumber, shredded carrots, and edamame.
- Drizzle the sauce over the bowls and finish with a sprinkle of sesame seeds.
Notes
For added texture, consider garnishing with sliced green onions or crispy shallots.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: salmon, rice bowl, healthy meal, quick dinner, easy recipe