Description
A delightful bowl combining crispy salmon with fluffy rice and fresh vegetables, drizzled with a flavorful sesame sauce.
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 low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional)
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat until sizzling. Place the salmon skin-side down and cook undisturbed for 4-5 minutes.
- Gently flip the salmon and cook for an additional 3-4 minutes until the flesh is opaque.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha.
- Divide the cooked rice into bowls, layer with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with sauce and top with sesame seeds before serving.
Notes
Make-ahead by preparing rice and chopping vegetables in advance. For alternative cooking methods, try air frying or baking the salmon.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg