Description
A delightful and nutritious bowl featuring crispy salmon atop fluffy jasmine rice, complemented with fresh vegetables and a savory sauce.
Ingredients
Scale
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine rice or brown rice
- 1/2 avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Instructions
- Prepare the salmon: Pat the salmon fillets dry with paper towels, then season both sides with salt, pepper, garlic powder, and smoked paprika.
- Sear the salmon: Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for about 4-5 minutes until crispy.
- Finish cooking the salmon: Flip the fillets and cook for an additional 3-4 minutes until cooked through.
- Whisk your sauce: In a small bowl, combine soy sauce, sesame oil, honey, rice vinegar, and sriracha, then whisk until well blended.
- Assemble the bowls: Divide cooked rice into bowls, top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle sauce: Finish by drizzling the sauce over each bowl and sprinkling with sesame seeds.
- Serve and enjoy: Your crispy salmon and rice bowl is ready to delight!
Notes
Feel free to mix vegetables based on seasonal availability or personal preferences. For a different texture, you can substitute brown rice with quinoa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg