Description
These salmon rice bowls are what weeknight dinner dreams are made of – quick to make, packed with nutrition, and so satisfying you’ll forget you’re eating something good for you!
Ingredients
Scale
- 1 lb (450g) fresh salmon fillets, skin on
- 2 cups (400g) short-grain white rice, rinsed thoroughly
- 2 ¼ cups (540ml) water for cooking rice
- 2 tablespoons olive oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 2 carrots, julienned or grated
- 4 radishes, thinly sliced
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Optional: seaweed sheets, kimchi, or pickled ginger
Instructions
- Rinse rice until water runs clear, then cook with 2 ¼ cups water according to package instructions or using a rice cooker.
- While rice cooks, whisk together soy sauce, honey, rice vinegar, and sesame oil in a small bowl to make the sauce.
- Prepare all vegetables: slice avocado, cucumber, and radishes; julienne carrots; and chop green onions.
- Pat salmon dry with paper towels and season with salt and pepper. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat.
- Place salmon skin-side down and cook without moving for 4-5 minutes until skin is crispy. Flip carefully and cook another 2-3 minutes until desired doneness.
- Divide cooked rice among four bowls. Top each with salmon and arrange vegetables around it.
- Drizzle with prepared sauce, sprinkle with sesame seeds and green onions, and add any optional toppings.
- Serve immediately while salmon is still warm and enjoy your delicious, balanced meal.