Description
Indulge in a vibrant Salmon Rice Bowl that combines perfectly seared salmon with fluffy rice, fresh herbs, and zesty citrus. This dish is not just a meal; it’s a joyful experience that brings together flavors reminiscent of summer picnics and cozy family gatherings. Quick to prepare and customizable, it’s perfect for busy weeknights or special occasions.
Ingredients
Scale
- 2 fresh salmon fillets (about 6 oz each)
- 1 cup white rice (short-grain or sushi rice)
- 1/4 cup low-sodium soy sauce
- Juice of 1 lime
- 1 tablespoon toasted sesame oil
- 1 ripe avocado, sliced
- 1/4 cup fresh cilantro or green onions, chopped
- Optional vegetables: 1/2 cup carrots or cucumbers, sliced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Rinse 1 cup of white rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker.
- Heat a non-stick skillet over medium-high heat with a splash of olive oil. Season salmon fillets with salt and pepper. Place skin-side down in the skillet and cook for about 5 minutes until crispy. Flip and cook for another 3-4 minutes until fully cooked.
- In a small bowl, whisk together soy sauce, lime juice, and sesame oil to create the sauce.
- Fluff cooked rice with a fork and divide it into bowls. Top with salmon fillets, avocado slices, and drizzle with prepared sauce.
- Garnish with fresh herbs and any additional vegetables you like. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 540
- Sugar: 3g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - For added flavor, consider marinating the salmon in soy sauce for 30 minutes before cooking. - Swap out salmon for tuna or grilled tofu for different protein options. - Use teriyaki sauce or spicy mayo as alternative toppings.