Description
A vibrant bowl packed with crispy salmon, fluffy rice, fresh vegetables, and a creamy spicy sauce, perfectly balanced for a satisfying and flavorful meal.
Ingredients
Scale
- 2 salmon fillets (about 400 grams)
- 1 cup uncooked white rice (about 200 grams)
- 1 large avocado, sliced
- 1 medium cucumber, sliced
- 1 cup shredded carrots (about 100 grams)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
- Heat a nonstick skillet over medium-high heat and cook the rice according to package instructions.
- In a small bowl, mix soy sauce, honey, sesame oil, garlic, and ginger to form a glaze.
- Lightly oil the skillet to prevent sticking.
- Season the salmon and coat it with the prepared glaze.
- Cook the salmon in the hot skillet for 4 to 5 minutes per side until crispy and cooked through.
- In another bowl, mix mayonnaise and sriracha to create a creamy sauce.
- Slice the salmon into chunks, then assemble bowls with rice, salmon, avocado, cucumber, carrots, drizzle sauce, and top with green onions and sesame seeds.
Notes
- Pat the salmon dry before cooking for a crispier texture.
- Adjust the sriracha amount based on your spice preference.
- Use fresh vegetables for the best crunch and flavor.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg