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Salmon Rice Bowl

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Salmon Rice Bowl

2 servings5 / 5

Roasted salmon over rice with cucumber, avocado and sesame seeds. Light, fresh and quick.

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Time

Prep
10min
Cook
15min
Total
25min

Nutrition

per serving
Calories
804
Protein
37.3g
Carbs
82.6g
Fat
38.4g

One serving: 1 bowl

Instructions

Prep and Rice

  1. Start the rice in a pot or rice cooker according to package instructions.
  2. In a small bowl, toss the cucumber ribbons with the rice vinegar and a pinch of salt. Set aside to quick-pickle.

Salmon

  1. Preheat your oven broiler to high.
  2. In a small bowl, whisk together the miso paste and soy sauce until smooth. Brush the mixture over the top of the salmon fillets.
  3. Place salmon on a parchment-lined baking sheet and broil for 7-9 minutes, or until the top is caramelized and the salmon flakes easily with a fork.

Assembly

  1. Divide the cooked rice into two bowls.
  2. Top each with a salmon fillet, a portion of the quick-pickled cucumber, and half an avocado sliced.
  3. Finish with a sprinkle of toasted sesame seeds before serving.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Use a vegetable peeler to create long, thin ribbons of cucumber; they absorb the vinegar dressing much better than sliced rounds and provide a more elegant mouthfeel.

Tip 2 of 3

For the best texture, pat the salmon dry with paper towels before brushing on the glaze to ensure it adheres rather than sliding off.

Tip 3 of 3

If you want extra heat, drizzle a few drops of chili oil or a sprinkle of shichimi togarashi over the finished bowl.

Source

MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

TAGS

HealthyQuickJapanese-inspiredSalmon

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