Description
A delicious and crispy rice salmon bowl that combines seasoned sushi rice with perfectly cooked salmon and fresh vegetables.
Ingredients
Scale
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 pound salmon fillet, skinless
- 1 teaspoon soy sauce
- 1 avocado, cut into slices
- 1 cup cucumber, julienned
- 1/4 cup chopped green onions
- 1 tablespoon sesame seeds
- 1 tablespoon pickled ginger (optional)
- Soy sauce for drizzling
Instructions
- In a mixing bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt. Stir gently to ensure the rice absorbs the flavors.
- In a large skillet, heat the vegetable oil over medium-high heat. Spread the seasoned rice evenly in the skillet, pressing it down firmly. Allow it to cook for about 5-7 minutes until the bottom layer becomes crispy and golden.
- Meanwhile, season the salmon fillet with soy sauce. In another skillet, cook the salmon over medium heat for approximately 4-5 minutes on each side, or until it flakes easily with a fork. Once cooked, let it rest for a few minutes before breaking it into bite-sized pieces.
- After the rice has achieved a crispy texture, transfer it to serving bowls. Layer the flaked salmon on top, followed by slices of avocado, julienned cucumber, and a sprinkle of green onions.
- Finish with sesame seeds and, if you like, add pickled ginger. Drizzle with extra soy sauce just before serving.
Notes
- This dish serves 4.
- For an extra kick, consider adding a dash of sriracha or a sprinkle of red pepper flakes.
- You can also swap the salmon for grilled chicken or tofu for a different protein choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg