Salmon Rice Bowls
Salmon rice bowls are a versatile and delicious dish that combines perfectly cooked salmon with fluffy rice and colorful toppings.
Servings: 4 servings
Equipment
- Medium saucepan
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 cup Sushi rice or jasmine rice Provides a fluffy and slightly sticky texture.
- 2 cups Water Used to cook the rice.
- 1 pound Fresh salmon fillet The star of the dish, rich in flavor.
- 1 tablespoon Olive oil For cooking the salmon.
- 1 tablespoon Soy sauce Adds savory depth of flavor.
- 1 teaspoon Sesame oil Adds a nutty aroma and flavor.
- 1 Avocado Sliced or diced for creaminess.
- 1 Cucumber Thinly sliced or julienned for crunch.
- 1 Carrot Shredded or cut into matchsticks.
- 1 Radish Thinly sliced for a peppery bite.
- 2 Green onions Chopped for mild onion flavor.
- 1 tablespoon Sesame seeds Toasted for crunch and nutty flavor.
- Pickled ginger Optional, for additional flavor.
- Nori sheets Optional, cut into strips for texture.
Instructions
- Rinse the sushi or jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- While the rice is cooking, prepare the salmon. Pat the salmon fillet dry and season with salt and pepper. Heat olive oil in a skillet over medium heat.
- Add the salmon skin-side down and cook for about 4-5 minutes. Flip the salmon, add soy sauce and sesame oil, and cook for an additional 3-4 minutes.
- Once the rice is ready, fluff it and divide it among serving bowls. Top each bowl with a piece of cooked salmon and your choice of toppings.
- Sprinkle sesame seeds over the top and add pickled ginger and nori strips if desired. Serve immediately.
Notes
Feel free to customize the toppings based on your preferences.