Ingredients
Scale
- 1 cup sushi rice
- 2 cups water
- 1 lb fresh salmon fillet
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 avocado, sliced
- 1/2 cucumber, sliced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a pot, bring to a boil, then reduce heat to low and cover for 20 minutes.
- Remove from heat and let it sit for 10 minutes.
- While the rice cooks, season the salmon with soy sauce and sesame oil.
- Cook the salmon in a skillet over medium heat for about 4-5 minutes per side or until cooked through.
- Fluff the rice with a fork and divide it into bowls.
- Top the rice with cooked salmon, avocado, cucumber, and green onions.
- Sprinkle with sesame seeds before serving.
Notes
- Use sushi-grade salmon for best results.
- Adjust the seasoning to your taste.
- Serve with pickled ginger if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Salmon rice bowl, sushi rice, healthy meal