Description
Indulge in the vibrant flavors of this Copycat Salmon Rice Bowl, a delightful dish that combines fluffy rice, perfectly seared salmon, and colorful toppings for a hearty meal. Whether you’re entertaining friends or enjoying a cozy dinner at home, this recipe is quick to prepare and customizable to suit any palate. Each bite offers a tantalizing mix of savory and tangy notes, making it a standout dish for any occasion.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 2 cups cooked rice (white or brown)
- 3 tbsp low-sodium soy sauce
- 2 green onions, sliced
- 1 avocado, sliced
- 1 tbsp Sriracha sauce (optional)
- 1 tbsp toasted sesame seeds
- 2 tbsp pickled ginger
- 1 sheet nori, torn into strips (optional)
Instructions
- Pat dry the salmon fillets with paper towels for an excellent sear.
- Heat a non-stick skillet over medium-high heat with a splash of oil. Sear the salmon skin-side down for 4-5 minutes until crispy; then flip carefully.
- While the salmon cooks, reheat the cooked rice in a pot or microwave until warm. Fluff with a fork.
- Drizzle soy sauce over the salmon and cook for another minute until slightly caramelized.
- In serving bowls, layer warm rice as the base, then place the crispy salmon on top. Arrange avocado slices and green onions around the salmon.
- Sprinkle with sesame seeds and drizzle with Sriracha if desired. Serve with pickled ginger on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg