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A vibrant salmon rice bowl with seared salmon, sliced avocado, cucumbers, and a drizzle of spicy mayo.

Salmon Rice Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 2 (6 oz) skin-on salmon fillets
  • 1 cup jasmine rice
  • 1.5 cups wate r
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon hone y
  • 1 teaspoon fresh grated ginger
  • 0.5 medium avocado , sliced
  • 0.5 English cucumber , sliced
  • 2 tablespoons mayonnais e
  • 1 teaspoon sriracha sauce
  • 1 tablespoon sliced green onions
  • 1 teaspoon toasted sesame seeds

Method
 

  1. Rinse jasmine rice under cold water until clear; combine with 1.5 cups water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes.
  2. Whisk together soy sauce, honey, and grated ginger in a small bowl to create the glaze.
  3. Pat salmon fillets dry with paper towels and season with salt and pepper.
  4. Heat olive oil in a non-stick skillet over medium-high heat.
  5. Place salmon skin-side down in the skillet and sear for 4 to 5 minutes until skin is crispy; flip and cook for 3 minutes more.
  6. Brush the soy-ginger glaze onto the salmon during the final minute of searing.
  7. Mix mayonnaise and sriracha in a small ramekin until smooth.
  8. Fluff the cooked rice with a fork and divide into two serving bowls.
  9. Place one salmon fillet into each bowl alongside sliced cucumber and avocado.
  10. Garnish with green onions and sesame seeds, then drizzle with the spicy mayo and any remaining glaze from the skillet.