Description
Indulge in a mouthwatering Salmon Rice Bowl featuring tender salmon, fluffy rice, and vibrant vegetables. This easy-to-make dish promises a delightful blend of flavors and colors, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 cup jasmine or basmati rice
- 2 tablespoons low-sodium soy sauce
- 2 green onions, sliced
- 1 tablespoon toasted sesame oil
- 1 cup cucumber, sliced
- 1 avocado, diced
Instructions
- Rinse the rice under cold water until clear and cook according to package instructions (usually 1 cup rice to 2 cups water).
- Heat a non-stick skillet over medium heat with a splash of oil. Cook the salmon skin-side down for 4-5 minutes per side until golden brown and flakey.
- Drizzle soy sauce over the cooked salmon and let it simmer briefly for flavor infusion.
- Slice cucumbers and avocados while the salmon cooks to add freshness to your bowl.
- In serving bowls, layer cooked rice, topped with salmon and arranged vegetables. Finish with green onions and sesame oil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 570
- Sugar: 2g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 70mg