Description
Delicious crispy rice topped with flaky salmon and fresh vegetables for a satisfying meal.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 salmon fillets
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- Sesame seeds for garnish
- Green onions, chopped for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Combine the rinsed rice and water in a pot. Bring it to a boil, then reduce the heat, cover, and simmer for about 20 minutes.
- Mix together the rice vinegar, soy sauce, and sesame oil in a small bowl.
- Fluff the cooked rice with a fork and mix in the vinegar mixture. Let it cool slightly.
- Cook the salmon fillets in a skillet over medium heat until crispy on the outside, about 4-5 minutes per side.
- Assemble the bowls by placing crispy rice in bowls, topping with salmon, avocado, cucumber, sesame seeds, and green onions. Serve warm.
Notes
For perfectly crispy rice, ensure your pan is hot enough before adding the rice. Leftover rice can be used for quicker meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 1g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 60mg