Salmon Rice Bowl
A composed bowl of cooked salmon fillet, steamed rice, and roasted or raw vegetables with sauce. Assemble warm or room-temperature components in a single bowl.
Ingredients
Method
Cook jasmine rice according to package directions or in a rice cooker until tender and water is absorbed. Season lightly with salt if desired.
Pat salmon fillet dry. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
Place salmon skin-side up in the hot skillet (or skin-side down if skinless). Cook 4–5 minutes without moving until skin is golden or underside is opaque, then flip. Cook another 3–4 minutes until the thickest part flakes easily with a fork. Season with salt and black pepper.
While salmon cooks, slice or shred cucumber and carrot. Slice green onion. Leave ingredients raw, or briefly roast carrot at 400°F for 8–10 minutes if softer texture is preferred.
Divide cooked rice between bowls. Top each with one salmon fillet, cucumber slices, and shredded carrot. Scatter green onion and sesame seeds over the top.
Drizzle with teriyaki sauce or miso-ginger-sesame dressing if desired, or serve sauce on the side. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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