Description
Indulge in the delightful flavors of this Copycat Salmon Rice Bowl, featuring tender salmon served atop fluffy jasmine rice, fresh veggies, and a savory sauce. Perfect for busy weeknights or impressing guests, this customizable dish is your go-to for a quick yet satisfying meal.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 cup jasmine rice
- 1 ½ cups water
- 1 cucumber, sliced
- 1 ripe avocado, sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 2 green onions, chopped
- Seaweed salad (optional)
- Pickled ginger (for serving)
Instructions
- Rinse jasmine rice under cold water until it runs clear. Combine with water in a pot and bring to a boil. Cover and simmer for 15 minutes until water is absorbed.
- While the rice cooks, heat sesame oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper; place skin-side down in the skillet.
- Cook for 4-5 minutes until golden brown, then flip gently. Drizzle with soy sauce and cook for another 3-4 minutes until flaky.
- Fluff cooked rice and divide into bowls. Top with salmon, cucumber slices, avocado, and seaweed salad if using.
- Garnish with green onions and serve with pickled ginger on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 530
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 70mg