Illustration, not a photo of this dishSeared Salmon Rice Bowls with Cucumber and Avocado
Crisp-skinned salmon over seasoned rice with quick-pickled cucumber, carrots, avocado, and a spicy soy drizzle.
Ingredients
- 1½ cups jasmine rice rinsed
- 2¼ cups water
- 3 tbsp rice vinegar
- 2 tsp sugar
- 1½ tsp kosher salt
- 1 English cucumber thinly sliced
- 2 carrots shredded
- 1¼ lb salmon fillets 4 fillets, skin on
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tsp sriracha
- 1 tsp toasted sesame oil
- 1 avocado sliced
- 2 scallions sliced
- 1 tbsp sesame seeds
About 730 calories per bowl
- Calories
- 730
- Protein
- 37 g
- Carbs
- 70 g
- Fat
- 33 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 1,270 mg
An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Bring 1½ cups jasmine rice and 2¼ cups water to a boil. Cover, turn the heat to low, and cook until tender. Keep covered off the heat.
Stir 3 tbsp rice vinegar, 2 tsp sugar, and ½ tsp kosher salt until dissolved. Toss 1 English cucumber and 2 carrots with half of it; save the rest for the rice.
Pat 1¼ lb salmon fillets dry and season with the rest of the salt (1 tsp kosher salt). Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat and cook skin side down until crisp, then flip and cook to your liking.
Whisk 3 tbsp soy sauce, 2 tsp sriracha, and 1 tsp toasted sesame oil for the drizzle. Fold the reserved vinegar mixture into the rice.
Divide the rice among bowls. Top with salmon, the pickled vegetables, 1 avocado, 2 scallions, 1 tbsp sesame seeds, and the drizzle.
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