Description
A delicious and nutritious salmon rice bowl with seasoned salmon, creamy avocado, crunchy cucumber, and brown rice, topped with a savory soy-sesame drizzle.
Ingredients
2 salmon fillets
1 cup cooked brown rice
1 tablespoon olive oil
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1/2 avocado, sliced
1/2 cucumber, thinly sliced
1/4 cup edamame (shelled)
1 tablespoon sesame seeds
1 tablespoon fresh cilantro, chopped
1 tablespoon pickled ginger (optional)
Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium-high heat.
- Season the salmon fillets with salt and pepper to taste.
- Place the salmon fillets in the pan and cook for 4-5 minutes per side, until golden brown and cooked through.
- While the salmon cooks, place the cooked brown rice in a serving bowl.
- Mix soy sauce and sesame oil together in a small bowl to create the sauce.
- Flake the cooked salmon into bite-sized pieces.
- Assemble the bowl by layering rice, avocado slices, cucumber, edamame, and flaked salmon.
- Drizzle the soy-sesame sauce over the top and garnish with sesame seeds, cilantro, and pickled ginger if desired.
- Serve immediately and enjoy!
Notes
For a low-carb option, swap brown rice for cauliflower rice.
If salmon isn’t preferred, use grilled chicken, tofu, or shrimp.
Add shredded carrots, bell peppers, or radishes for extra crunch.
Add sriracha or chili flakes to the soy-sesame sauce for some heat.
Store leftovers in an airtight container for up to two days, and reheat separately to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg
