A delightful and nutritious arrangement showcasing the versatility of salmon paired with perfectly cooked rice and vibrant toppings.
Ingredients
Scale:
1 cup sushi rice (or brown rice for a healthier option)
1 ¼ cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
2 salmon fillets (about 6 ounces each)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ginger powder
1 avocado, sliced
½ cucumber, thinly sliced
1 carrot, julienned
2 radishes, thinly sliced
¼ cup edamame (shelled)
Sesame seeds, for garnish
Fresh herbs (like cilantro or scallions), for garnish
Teriyaki sauce for a sweet finish (optional)
Sriracha for a spicy kick (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, reduce to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Drizzle the vinegar mixture over the cooled rice and gently fold it in.
Preheat your oven to 400°F (200°C). In a bowl, mix soy sauce, olive oil, garlic powder, and ginger powder. Marinate the salmon fillets in this mixture for 10-15 minutes.
Bake the marinated salmon on a lined baking sheet for 12-15 minutes or until it flakes easily with a fork. For grilling, cook for about 5-6 minutes on each side.
Assemble the bowl starting with seasoned rice as the base. Top with salmon, avocado, cucumber, carrot, radishes, and edamame.
Drizzle with teriyaki sauce or sriracha if desired. Sprinkle with sesame seeds and fresh herbs before serving.
