Description
Indulge in the vibrant flavors of the Copycat Salmon Rice Bowl, a quick and easy dish that combines tender salmon, fluffy jasmine rice, and fresh veggies. This delightful bowl is not only visually appealing but also customizable to suit your taste preferences. Perfect for any occasion, it promises a satisfying meal in under 30 minutes.
Ingredients
Scale
- 2 skinless salmon fillets (6 oz each)
- 1 cup jasmine rice
- 1 ripe avocado
- 1 English cucumber
- 1 cup shredded carrots
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- Sriracha (optional)
Instructions
- Rinse jasmine rice under cold water until clear. In a saucepan, combine rinsed rice with 1.5 cups water. Bring to a boil, cover, and simmer on low for 15 minutes until fluffy.
- Season salmon fillets with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat; cook salmon skin-side down for 4-5 minutes until golden brown, then flip and cook for an additional 3-4 minutes.
- In another pan, sauté julienned carrots and sliced cucumber in sesame oil over medium heat for about 3 minutes, keeping them tender yet crunchy.
- Mix soy sauce, honey or maple syrup, and sriracha (if using) in a small bowl to create the sauce.
- To assemble, place rice at the bottom of the bowl. Top with salmon, sautéed veggies, and avocado slices. Drizzle sauce generously over the top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 6g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Feel free to swap jasmine rice for quinoa or add extra toppings like edamame or radishes for added flavor and texture. For those who prefer spicy dishes, increase sriracha or add chili flakes to the sauce.