Description
Indulge in the vibrant flavors of a Salmon Rice Bowl, where tender salmon meets fluffy sushi rice and fresh vegetables for a delightful meal. This recipe combines the richness of omega-3 fatty acids from salmon with the creaminess of avocado, the crunch of cucumber, and a zesty drizzle of soy sauce. Perfect for busy weeknights or leisurely brunches, this dish is not only quick to prepare but also customizable to suit your taste preferences. Whether enjoyed at home or served to impress guests, this Salmon Rice Bowl is sure to satisfy.
Ingredients
- Fresh salmon fillets
- Cooked sushi rice
- Ripe avocado
- Cucumber
- Low-sodium soy sauce
- Spicy mayo (mayonnaise and sriracha)
Instructions
- Prepare the sushi rice according to package instructions; rinse until water runs clear and let cool slightly.
- Preheat the oven to 400°F (200°C). Place seasoned salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes until cooked through.
- Thinly slice cucumber and halve avocados while the salmon cooks.
- In a bowl, layer sushi rice as the base, then top with baked salmon, cucumber slices, and avocado.
- Drizzle soy sauce over the bowl and add spicy mayo as desired. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg