Ingredients
For the Salmon:
- 2 salmon fillets (skin on or off, as preferred)
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon garlic, minced
- ½ teaspoon ginger, grated
- ½ teaspoon black pepper
For the Rice Base:
- 2 cups cooked white or brown rice
- 1 teaspoon rice vinegar
- ½ teaspoon sesame seeds (optional)
Toppings:
- ½ avocado, sliced
- ½ cup shredded carrots
- ½ cup cucumber, julienned
- ¼ cup edamame beans
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
- 1 tablespoon seaweed strips (optional)
For the Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional for spice)
- ½ teaspoon lime juice
Instructions
If you don’t already have cooked rice, start by cooking it according to the package instructions. Once cooked, fluff with a fork and mix in rice vinegar and sesame seeds for extra flavor. Set aside.
In a small bowl, whisk together soy sauce, sesame oil, honey, garlic, ginger, and black pepper. Coat the salmon fillets in this mixture and let them sit for 5–10 minutes while you prepare the toppings.
Heat olive oil in a pan over medium heat. Once hot, place the salmon fillets skin-side down and cook for 3–4 minutes. Flip and cook for another 2–3 minutes until golden brown and fully cooked. Remove from heat and let it rest for a minute before flaking with a fork.
In a small bowl, mix soy sauce, honey, sesame oil, sriracha, and lime juice. Stir well until combined.
In two serving bowls, evenly distribute the cooked rice. Arrange sliced avocado, shredded carrots, cucumber, edamame, and green onions around the bowl. Add the flaked salmon on top.
Drizzle the prepared sauce over the bowl and sprinkle with sesame seeds and seaweed strips. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 550
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 40g