Description
A quick and satisfying rice bowl featuring pan-seared salmon with crispy skin, jasmine rice, fresh vegetables, and a flavorful sesame-soy drizzle.
Ingredients
Scale
- 2 salmon fillets (skin-on), about 4–6 oz each
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine rice or brown rice
- 1/2 avocado, sliced
- 1/4 cup cucumber, sliced
- 1/4 cup shredded carrots
- 1/4 cup edamame, steamed
- 1 tablespoon sesame seeds
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional)
Instructions
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
- Add the salmon, skin-side down, pressing gently for the first 30 seconds. Cook undisturbed for 4–5 minutes.
- Flip the fillets and cook for 3–4 more minutes until fish is opaque and flakes easily.
- While the salmon cooks, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha in a bowl.
- Divide warm rice among bowls. Top with salmon, avocado, cucumber, carrots, and edamame.
- Drizzle sesame-soy sauce over the bowls and finish with a sprinkle of sesame seeds.
Notes
Consider substituting trout or arctic char for salmon. For a vegetarian option, use pan-fried tofu instead. Keep components separate for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon, rice bowl, quick dinner, meal prep, gluten-free