Ingredients
Scale
- 2 salmon fillets (about 6 oz each): Fresh, boneless salmon works best for this recipe. You can choose wild-caught or farmed salmon based on your preference.
- 1 cup sushi rice (or short-grain rice): Sushi rice has the perfect sticky texture that holds everything together in the bowl. If you’re looking for a healthier option, you can substitute with brown rice or quinoa.
- 1 ripe avocado: This adds that creamy texture that perfectly complements the salmon.
- 1 tablespoon soy sauce: A little soy sauce adds depth and saltiness to the dish. You can use tamari if you need a gluten-free option.
- 1 tablespoon rice vinegar: This will add a nice tang and balance out the flavors.
- 1 teaspoon sesame oil: For a hint of nuttiness and a bit of richness.
- 1 teaspoon honey (optional): If you like a touch of sweetness, honey works great in the sauce.
- Sesame seeds (for garnish): Adds a lovely crunch and a bit of visual appeal.
- Green onions (for garnish): A pop of freshness and color.
- Lemon wedges: To squeeze over the salmon and rice before serving for a citrusy zing.
Instructions
- Prepare the Rice:
- Rinse your sushi rice under cold water until the water runs clear. This helps remove excess starch and ensures your rice cooks perfectly.
- Cook the rice according to the package instructions. If you’re using a rice cooker, just add the rinsed rice and water (usually 1 cup rice to 1.25 cups water), and let the cooker do its magic. If you don’t have a rice cooker, you can cook it on the stovetop. Bring the rice and water to a boil, then cover and reduce to a simmer for about 15 minutes. Let it sit, covered, for 10 minutes before fluffing it with a fork.
- Prepare the Salmon:
- While the rice is cooking, heat a non-stick skillet over medium-high heat. Pat the salmon fillets dry with a paper towel to remove excess moisture (this helps them get that crispy exterior).
- Season the salmon fillets with salt and pepper on both sides. Then, add a little olive oil or sesame oil to the pan.
- Place the salmon fillets skin-side down (if they have skin). Let them cook undisturbed for about 4-5 minutes until the skin is crispy. Flip the fillets carefully and cook for another 3-4 minutes, depending on the thickness of the fillets. You want the salmon to be just cooked through, so it flakes easily with a fork.
- Once cooked, remove the salmon from the pan and let it rest for a couple of minutes. Then, break the salmon into large flakes using a fork.
- Make the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey (if using). This sauce is going to tie everything together and add that perfect umami flavor.
- Assemble the Bowl:
- Once the rice is ready, divide it between two or three bowls.
- Gently lay the salmon flakes on top of the rice, making sure there’s a generous amount in each bowl.
- Cut the avocado in half, remove the pit, and slice it into thin wedges. Fan the slices out on top of the salmon.
- Drizzle the soy sauce mixture over the top of the bowl, and sprinkle sesame seeds and chopped green onions for extra flavor and texture.
- Serve and Enjoy:
- Serve the bowls with lemon wedges on the side for a fresh citrusy kick. You can also add extra toppings like pickled ginger or cucumber for some crunch and zing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 3
- Calories: 500
- Fat: 20g
- Carbohydrates: 40g
- Protein: 30g