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Salmon Avocado Rice Bowl

Salmon Avocado Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 670
Ingredients Method Notes

Ingredients
  

  • 2 (4 to 6 oz) salmon fillets
  • 1 tbsp vegetable oil
  • 2 cups cooked jasmine or sushi rice
  • 1 ripe avocado
  • ½ English cucumber
  • ½ cup shelled edamame
  • 2 green onions, sliced
  • 1 tbsp toasted sesame seeds
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1 garlic clove, minced
  • 2 tbsp mayonnaise
  • 1 tsp sriracha
  • ½ tsp toasted sesame oil

Method
 

  1. Whisk together soy sauce, maple syrup, rice vinegar, and garlic for the glaze. In a separate small bowl, mix mayonnaise, sriracha, and sesame oil for the drizzle. Set aside.
  2. Pat salmon dry and season with salt. Heat oil in a nonstick skillet over medium-high. Cook salmon 4 minutes without moving, then flip, pour glaze over, and cook 3 to 4 minutes more until flaky and cooked through.
  3. Meanwhile, slice avocado into cubes, cucumber into half-moons, and green onions.
  4. Divide rice between bowls, top with salmon, avocado, cucumber, and edamame. Drizzle with spicy mayo, then sprinkle sesame seeds and green onions on top. Serve right away.

Notes

If you’re using leftover or made-ahead rice, warm it first so the bowl holds together. The avocado is best cut just before serving to keep its color.