Salmon and Rice Bowl
A simple and nutritious salmon and rice bowl with fresh vegetables and a flavorful sauce.
Equipment
- Baking sheet
- Small bowl
Ingredients
For the Salmon
- 2 salmon fillets
- 1 cup jasmine rice
- 2 cups water
For the Vegetables
- 1 cucumber thinly sliced
- 1 avocado sliced
- 1 carrot julienned
- 1 radish thinly sliced
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
For Garnish
- 1 tablespoon sesame seeds
- 2 green onions chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the jasmine rice according to package instructions.
- In a small bowl, whisk together soy sauce, sriracha, honey, sesame oil, and rice vinegar.
- Place the salmon fillets on a baking sheet lined with parchment paper. Brush with half of the sauce.
- Bake the salmon for 12-15 minutes or until cooked through and flaky.
- While the salmon is baking, prepare the vegetables: slice the cucumber, avocado, and radish; julienne the carrot; chop the green onions.
- Once the rice is cooked, divide it into bowls.
- Top each bowl with a salmon fillet and arrange the vegetables around it.
- Drizzle the remaining sauce over the bowls and sprinkle with sesame seeds and chopped green onions.