Description
Experience the delightful fusion of flavors in this salmon rice bowl, where tender, flaky salmon meets fluffy rice, topped with vibrant veggies and a drizzle of savory sauce. Perfect for impressing guests or enjoying a cozy night in, this dish is as visually stunning as it is delicious. Customize it to fit your cravings and enjoy a healthy meal that’s quick to prepare!
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 cup short-grain white rice
- 1 ½ cups water
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 green onions, chopped
- 1 cup mixed vegetables (carrots, cucumbers, edamame)
- Seaweed salad (optional)
Instructions
- Rinse rice under cold water until clear; combine with water in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet; drizzle with soy sauce and sesame oil.
- Bake salmon for 12-15 minutes until flaky.
- In a skillet, sauté mixed vegetables with a splash of sesame oil over medium heat for about 5-7 minutes until tender.
- Fluff rice and divide into bowls. Top with salmon and sautéed vegetables; garnish with green onions and optional seaweed salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: For added flavor, marinate the salmon in soy sauce and sesame oil for up to an hour before cooking. Swap out the veggies based on seasonal options or your personal favorites. Leftovers can be stored in an airtight container in the fridge for up to two days.