Description
This wholesome bowl combines crispy, pan-seared salmon with fluffy rice, fresh veggies, and a tangy sauce — a perfect balance of crunch, flavor, and nutrition!
Ingredients
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2 salmon fillets (skin-on or skinless)
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1 tablespoon olive oil
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Salt and pepper to taste
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2 cups cooked jasmine or brown rice
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1 cup cucumber, thinly sliced
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1 avocado, sliced
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½ cup shredded carrots
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 teaspoon sesame oil
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Sesame seeds and green onions (for garnish)
Instructions
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Season salmon with salt and pepper.
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Heat olive oil in a nonstick pan over medium-high heat.
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Cook salmon skin-side down (or presentation side) for 5–6 minutes until crispy, then flip and cook another 2–3 minutes.
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In a small bowl, mix soy sauce, rice vinegar, and sesame oil.
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Assemble bowls with rice, veggies, and crispy salmon. Drizzle sauce over the top.
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Garnish with sesame seeds and green onions before serving.
Notes
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Swap in quinoa or cauliflower rice for a low-carb option.
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Use sriracha mayo for a spicy kick!
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Meal prep friendly — store components separately and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 470g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 35 g
- Fiber: 6g
- Protein: 30 g