Salmon and Avocado Rice Bowl
This Salmon and Avocado Rice Bowl is a fresh, healthy, and delicious meal that combines tender salmon, creamy avocado, and perfectly cooked rice.
Equipment
- Non-stick skillet
- Mixing bowls
- Rice cooker or pot
- Tongs
- Cutting board
- Knife
Ingredients
- 1 cup white rice uncooked
- 1/2 lb salmon fillet skin removed
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 avocado sliced
- 1 scallion chopped
- 1 tsp sesame seeds
- 1 small cucumber sliced into thin rounds
- 1 tsp rice vinegar optional
Instructions
- Cook the rice according to the package instructions and set aside.
- In a small bowl, mix soy sauce, honey, and sesame oil to create a glaze.
- Heat a non-stick skillet over medium heat. Cook the salmon fillet for about 4-5 minutes on each side or until fully cooked. Brush the glaze over the salmon during the last minute of cooking.
- Remove the salmon from the skillet and allow it to rest for 2 minutes, then flake into bite-sized pieces.
- Assemble the rice bowl by dividing the cooked rice between two bowls. Arrange salmon, avocado slices, cucumber, and scallions on top.
- Sprinkle with sesame seeds and optionally drizzle rice vinegar over the bowl. Serve immediately.
Notes
Feel free to customize the toppings with your favorite vegetables or drizzle with sriracha mayo for a spicy kick.