🍽️ FittestMe.aiFoodsNutrients

Salmon and Rice Bowl Recipe

Japanese-inspired · Main course · 35 min total

A nutritious and flavorful bowl featuring pan-seared salmon, fluffy rice, and fresh vegetables, drizzled with a tangy soy-ginger dressing.

Ingredients

• 2 (6 oz) salmon fillets, skin on
• 1 cup sushi rice or short-grain rice
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 avocado, sliced
• 1 cucumber, sliced
• 2 green onions, sliced
• 1 tablespoon sesame seeds, toasted
• For the dressing:
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 teaspoon honey

Instructions

1. Rinse the rice in cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in rice vinegar, sugar, and salt.
2. While the rice cooks, pat the salmon dry and season with salt and pepper. Heat oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes for medium. Remove from skillet and let rest.
3. In a small bowl, whisk together all dressing ingredients: soy sauce, mirin, rice vinegar, sesame oil, ginger, and honey.
4. Divide the seasoned rice between two bowls. Top with sliced avocado, cucumber, and green onions.
5. Flake the salmon into large pieces and place on top of the vegetables. Drizzle with the dressing and sprinkle with sesame seeds. Serve immediately.

Tips

• To make the salmon extra crispy, pat the skin dry with paper towels before cooking.
• Leftover rice can be stored in the fridge for up to 3 days; reheat in the microwave with a damp paper towel.
• For a spicy kick, add a drizzle of sriracha or chili oil.

More about Salmon and Rice Bowl →

AI estimate may be inaccurate · Terms