Description
Dive into a bowl of bright, flavorful goodness with this Salmon Rice Bowl. Featuring tender, flaky salmon paired with fluffy jasmine rice and a medley of fresh vegetables, this dish is a feast for both the eyes and the palate. Easy to prepare and customizable to your liking, it’s perfect for busy weeknights or special gatherings. Enjoy a culinary experience that combines health and taste in every vibrant bite!
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 cup jasmine rice
- 1 cup bell peppers, sliced (mixed colors)
- 1/2 cup cucumber, sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1 tbsp pickled ginger
- 1/2 avocado (optional)
Instructions
- Rinse the jasmine rice under cold water until clear. Combine with water in a pot (follow package instructions) and bring to a boil. Cover and simmer for 15-20 minutes until fluffy.
- Preheat the oven to 400°F (200°C). Place salmon on a lined baking sheet, drizzle with sesame oil, sprinkle with salt and pepper. Bake for 12-15 minutes until cooked through.
- In a skillet over medium heat, add olive oil and sauté sliced bell peppers for about 5 minutes until softened. Add minced garlic in the last minute.
- Fluff the cooked rice and divide it into bowls. Top with baked salmon, sautéed vegetables, fresh cucumber slices, and diced avocado if using.
- Drizzle soy sauce over each bowl and finish with green onions and pickled ginger.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking/Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 540
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg