Ingredients
Scale
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- 2 cups cooked jasmine or brown rice
- 1/2 avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup steamed edamame
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Pat salmon fillets dry and season with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Cook salmon skin-side down for 4-5 minutes until crispy; flip and cook for another 3-4 minutes until done.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha if desired.
- To assemble bowls, divide rice among bowls and top with salmon, avocado slices, cucumber, shredded carrots, and edamame.
- Drizzle sauce over each bowl and garnish with sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 600
- Sugar: 7g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg