Description
Indulge in the healthy decadence of a Salmon Rice Bowl, where succulent, flaky salmon meets fluffy rice and vibrant vegetables. This dish not only pleases the eye but also packs a nutritious punch, making it an ideal choice for lunch or dinner. In under 30 minutes, you can create a customizable meal that caters to your taste buds—whether you prefer creamy avocado, crunchy cucumbers, or a drizzle of zesty sriracha. Perfect for meal prep or impressing guests, this Salmon Rice Bowl is sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 fresh salmon fillets (6 ounces each)
- 1 cup cooked jasmine or brown rice
- 1 cucumber, thinly sliced
- 1 large carrot, julienned
- 1 avocado, diced
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- Sriracha sauce (optional)
Instructions
- Prepare the Rice: Cook rice according to package instructions; fluff when done.
- Cook the Salmon: Heat sesame oil in a skillet over medium-high heat. Cook salmon fillets skin-side down for 4-5 minutes on each side until flaky.
- Chop Vegetables: Slice cucumber and carrot into thin strips and dice the avocado.
- Assemble: In bowls, layer rice, salmon pieces, and arrange veggies on top.
- Sauce It Up: Drizzle with soy sauce and sriracha if desired; garnish with sesame seeds or green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 470
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg