Name: Salmon Rice Bowl
Prep time: PT15MIN
Cook time: PT20MIN
Yield: 4 servings
Cuisine: Main Course
Ingredients: 4 salmon fillets (about 5 oz each), skinless or skin-on as preferred; 2 cups cooked jasmine rice (from about 1 cup uncooked); 1 cup shredded carrots; 1 cup thinly sliced cucumber; 1 avocado, sliced; 2 tablespoons soy sauce (low-sodium preferred); 1 tablespoon toasted sesame oil; 2 teaspoons rice vinegar; 1 teaspoon honey (or maple syrup); 1 teaspoon fresh ginger, grated; 1 clove garlic, minced; 1 tablespoon olive oil; Salt and black pepper, to taste; 2 green onions, sliced (for garnish); 1 tablespoon sesame seeds (for garnish); Optional: sriracha or chili flakes for extra heat

Instructions

1
Cook jasmine rice according to package directions; keep warm.
2
In a small bowl, whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic.
3
Pat salmon dry and season with salt and pepper. Heat olive oil in a nonstick skillet over medium heat. Cook salmon for 3-4 minutes per side until golden and just cooked through.
4
While the salmon cooks, prepare veggies: shred carrots, slice cucumber and avocado, and chop green onions.
5
To assemble, place rice in each bowl. Top with salmon, carrots, cucumber, and avocado. Drizzle with sauce, then finish with green onions, sesame seeds, and (optional) sriracha.
6
Serve immediately, and enjoy your fresh homemade Salmon Rice Bowl!

Salmon Rice Bowl

Salmon Rice Bowl

Ingredients

Instructions

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