TikTok-Style Salmon Rice Bowl with Seaweed and Avocado

• 1 cup sushi rice
• 1 1/4 cups water
• 2 salmon fillets (about 6 oz each)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1 ripe avocado, sliced
• 2 sheets roasted seaweed, crumbled
• 2 green onions, thinly sliced
• 2 tablespoons sesame seeds
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon honey
• Salt and pepper to taste

Steps

1. 1 Rinse the sushi rice until the water runs clear, then cook in a pot with 1 1/4 cups water for 12 minutes. Let it rest for 5 minutes.
2. 2 While the rice cooks, pat the salmon dry and season with soy sauce, sesame oil, garlic powder, salt, and pepper.
3. 3 Heat a skillet over medium-high heat, add a bit of oil, and cook the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes.
4. 4 In a small bowl, whisk together rice vinegar, sesame oil, and honey for the dressing.
5. 5 Divide the cooked rice between two bowls. Top each with a salmon fillet, avocado slices, and seaweed.
6. 6 Sprinkle with green onions and sesame seeds, then drizzle with the dressing.

Equipment

• Medium pot
• Skillet
• Whisk

Variations

• Add a poached egg for a protein boost.
• Substitute brown rice for a nuttier flavor and extra fiber.

Substitutions

• If avocado isn't available, use cucumber slices for a refreshing crunch.
• Use tamari instead of soy sauce for a gluten-free option.

Pairings

• A crisp sauvignon blanc or a light Japanese green tea.

Nutrition

Tips

• For extra crispiness, broil the salmon skin-side up for 1-2 minutes after pan-searing.
• Customize your bowl with edamame, pickled ginger, or a soft-boiled egg.

Storage

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

Freezing: Does not freeze well due to the avocado and seaweed texture.

Serving Suggestions

• Pair with a side of miso soup for a complete meal.
• Serve with a wedge of lime for a fresh squeeze over the bowl.

FAQ