Description
This Salmon Rice Bowl is fresh, satisfying, and perfect for a quick weeknight dinner with fluffy rice, tender salmon, crisp veggies, and a creamy drizzle.
Ingredients
2 salmon fillets (about 6 oz each)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 cups cooked jasmine rice
1 cup cucumber, diced
1 cup shredded carrots
1 avocado, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
1/4 cup mayonnaise
1 tsp sriracha
1 tbsp sesame seeds
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place salmon on the sheet, drizzle with olive oil, and sprinkle with salt and black pepper.
3. Bake for 10-12 minutes, until the salmon flakes easily with a fork.
4. In a small bowl, stir together mayonnaise and sriracha.
5. Divide warm rice between two bowls and top with baked salmon.
6. Add cucumber, shredded carrots, and avocado around the salmon.
7. Drizzle with soy sauce and rice vinegar, spoon over the spicy mayo, and sprinkle with sesame seeds.
Notes
For extra flavor, lightly toast the sesame seeds in a dry pan for 2-3 minutes before sprinkling on top.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired