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Salmon Rice Bowls

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Wholesome and vibrant salmon rice bowls featuring flaky salmon, nutty jasmine rice, and a medley of fresh veggies. A culinary experience that’s simple and satisfying.

Ingredients

Scale
  • 4 salmon fillets (6 oz each)
  • 2 tablespoons olive oil
  • Salt and black pepper (to taste)
  • 1 cup jasmine rice (rinsed)
  • 1.5 cups water
  • 1 cup shelled edamame (cooked)
  • 1 cucumber (diced)
  • 2 carrots (julienned or shredded)
  • 1 avocado (sliced)
  • 0.25 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger (grated)
  • 2 cloves garlic (minced)
  • Sesame seeds (for garnish, optional)
  • Sliced green onions (for garnish, optional)

Instructions

  1. Combine the rinsed jasmine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
  2. Prepare the edamame according to package directions, dice the cucumber, julienne or shred the carrots, and slice the avocado.
  3. Whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic in a small bowl until well combined.
  4. Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
  5. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon fillets and cook for 4-6 minutes per side, until cooked through and flaky.
  6. Divide the cooked rice among four bowls. Top with the cooked salmon, edamame, cucumber, carrots, and avocado, arranging them in neat sections.
  7. Drizzle the soy-ginger dressing over the bowls and garnish with sesame seeds and sliced green onions, if desired. Serve immediately.

Notes

For a complete meal, pair with a refreshing cucumber salad or light miso soup. Experiment with different fish or veggies based on your preference.

Nutrition

Find it online: https://tashirecipez.com/salmon-rice-bowls/

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