Description
A vibrant bowl of crispy salmon on fluffy rice, topped with fresh vegetables and a savory sauce that brings everything together.
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
- Pat the salmon fillets dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Place the salmon fillets skin-side down in the pan and cook for 4-5 minutes until golden and crispy.
- Flip the fillets and continue to cook for another 3-4 minutes until done.
- Whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha in a small bowl.
- Divide the cooked rice into bowls and top with crispy salmon, avocado, cucumber, carrots, and edamame.
- Drizzle with sauce and sprinkle sesame seeds before serving.
Notes
For best results, ensure your salmon is at room temperature before cooking. Pre-cook your rice for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg