Salmon Bowl

A delicious and healthy salmon bowl featuring white rice, cucumber, edamame, avocado, pan-seared salmon, fermented ginger carrots, sriracha, and sesame seeds.

By @veggininthecity

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 cup white rice
• 0.5 piece cucumber
• 0.5 cup edamame
• 1 piece avocado
• 2 pieces salmon fillets
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 1 tablespoon olive oil
• 0.25 cup fermented ginger carrots
• 1 tablespoon sriracha
• 1 teaspoon sesame seeds

Instructions

1. Rinse 1 cup of white rice under cold water until the water runs clear.
2. Cook the rinsed rice according to package instructions or in a rice cooker.
3. Slice half a cucumber into thin rounds.
4. Cook 1/2 cup of edamame according to package instructions and set aside.
5. Cut one avocado in half, remove the pit, and slice the flesh into thin strips.
6. Pat dry two salmon fillets with paper towels and season both sides with salt and pepper.
7. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
8. Place the salmon fillets skin-side down in the skillet and sear for 3-4 minutes until the skin is crispy.
9. Carefully flip the salmon and cook an additional 2-3 minutes until the fillets are cooked through.
10. Assemble the bowl by placing the cooked rice at the base, followed by cucumber slices, edamame, avocado slices, and salmon.
11. Top the bowl with 1/4 cup of fermented ginger carrots and drizzle with sriracha to taste.
12. Garnish the bowl with 1 teaspoon of sesame seeds before serving.