Salmon Rice Bowl

• 1 cup jasmine rice
• 2 cups water
• 4 salmon fillets (6 oz each)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons sesame seeds
• 1 ripe avocado, sliced
• 2 green onions, thinly sliced
• 1 teaspoon olive oil

Steps

1. 1 Rinse the rice and cook in a medium pot with water according to package instructions until tender.
2. 2 While the rice cooks, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
3. 3 Heat olive oil in a large skillet over medium heat. Add salmon fillets, skin-side down, and cook for 4 minutes.
4. 4 Flip the salmon and brush with half of the sauce mixture. Cover and cook for another 3-4 minutes until salmon is cooked through.
5. 5 Fluff the cooked rice with a fork and divide it among four bowls.
6. 6 Top each bowl of rice with a salmon fillet and drizzle with remaining sauce.
7. 7 Garnish with sesame seeds, avocado slices, and green onions.

Equipment

• Medium pot
• Large skillet
• Cutting board
• Chef's knife

Variations

• For a spicy kick, add some sriracha to the sauce mixture.
• Substitute quinoa for rice for a gluten-free option.

Substitutions

• Use brown rice if you prefer a nuttier flavor and more texture.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Pairs well with a crisp white wine or a refreshing green tea.

Nutrition

Tips

• For extra flavor, marinate the salmon in the sauce mixture for 15 minutes before cooking.
• If you prefer your salmon crispy, cook it skin-side up after flipping.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a side of miso soup and edamame for a complete meal.
• Add a sprinkle of furikake for extra umami flavor.

FAQ