Salmon Rice Bowl
A delightful blend of tender salmon, fragrant jasmine rice, creamy avocado, and refreshing cucumber, making it a perfect meal for busy evenings or weekend brunch.
Ingredients
Main ingredients
- 1 lb salmon fillets, skin removed succulent and rich, these fillets are the star of the dish
- 1 tablespoon olive oil adds a depth of flavor while keeping the salmon juicy
- to taste none salt and black pepper elevate the natural flavors of the salmon
- 2 cups cooked jasmine rice brings a delicate sweetness to the bowl
- 2 tablespoons soy sauce infuses the dish with a delightful tang
- 1 tablespoon honey balances the soy sauce beautifully
- 1 teaspoon rice vinegar brightens the overall flavor profile
- 1 teaspoon sesame oil enhances the Asian-inspired essence
- 1/2 none avocado, sliced adds a luxurious touch to each bite
- 1/2 none cucumber, sliced provides a contrast to the rich salmon
- 1 tablespoon sriracha (optional) adds a kick of heat
- 1 tablespoon mayonnaise provides a delightful contrast to the other textures
- none none sesame seeds, for garnish adds a lovely crunch
- none none green onions, sliced (for garnish) lends a pop of color and flavor
Instructions
Preparation
- Begin by patting the salmon dry with paper towels.
- Season the salmon generously with salt and black pepper on both sides.
Cooking
- Heat a tablespoon of olive oil in a skillet over medium heat.
- Gently place the seasoned salmon fillets in the skillet and let them cook for 4-5 minutes on one side.
- Flip the salmon using a spatula and cook for another 4-5 minutes until golden brown.
- Whisk together the soy sauce, honey, rice vinegar, and sesame oil in a small bowl.
- Pour the sauce over the salmon and let it simmer for 1-2 minutes until thickened.
- Gently flake the salmon into bite-sized pieces.
Assembly
- Divide the warm jasmine rice between bowls.
- Top each bowl with the glazed salmon, slices of avocado, and cucumber.
- Drizzle sriracha and add a dollop of mayonnaise if desired.
- Garnish with sesame seeds and green onion slices.
Notes
For best results, don't overcrowd the skillet and let the salmon rest after cooking.