Crispy Salmon and Rice Bowl
A comforting and satisfying bowl featuring crispy salmon, jasmine rice, and vibrant toppings, perfect for family dinners.
Ingredients
Main Ingredients
- 4 fillets Salmon Fillets Fresh salmon is the star here, crisped to perfection.
- 2 cups Jasmine Rice For a healthier touch, use brown rice or quinoa.
- 1 medium Avocado Creamy and smooth, it adds richness.
- 2 tablespoons Soy Sauce A dash or two enhances the flavor of the salmon.
- 1 tablespoon Sesame Oil For a nutty aroma and taste.
- 1 cup Pickled Vegetables Carrots, cucumbers, or radishes add a zesty crunch.
- 2 stalks Green Onions Finely chopped for freshness.
- 2 tablespoons Nutritional Yeast Adds a cheesy flavor without any dairy (optional).
- 2 wedges Lime For a squeeze of brightness.
Instructions
Preparation
- Cook the Rice: Start by cooking your jasmine rice according to the package instructions. While it's cooking, prepare the salmon.
- Prepare the Salmon: Heat a tablespoon of sesame oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt, pepper, and a splash of soy sauce.
- Sear the Salmon: Once the oil is hot, add the salmon, skin-side down. Cook for about 4–5 minutes until the skin is crispy and golden. Flip carefully and cook for an additional 3–4 minutes until cooked through.
- Prepare the Vegetables: While the salmon is cooking, slice the avocado and chop the green onions. You can also quickly pickle some veggies in vinegar and a pinch of salt for a fresh topping.
Assembly
- Once the rice is done, fluff it, then divide it into bowls. Top with a generous portion of the crispy salmon, avocado slices, pickled vegetables, and a sprinkle of green onions.
- Finish with Lime: Squeeze fresh lime juice over everything for that extra zing, and if you like, sprinkle with nutritional yeast for a cheesy note.
Notes
This dish is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 2 days. Prepare the rice and salmon separately, then assemble just before serving.