Salmon Rice Bowl

Embracing Autumn with a Crispy Salmon Rice Bowl

As we transition into the cozy fall season, there’s nothing quite like a warm and flavorful meal to bring that autumnal comfort into your home. Today, I’m sharing a delightful Crispy Salmon Rice Bowl that is anything but boring!! This dish is a symphony of textures and flavors, from the crispy-skinned salmon to the vibrant vegetables and the tangy sauce that ties everything together beautifully. Trust me, the first bite will have you hooked!

Enjoying this Crispy Salmon Rice Bowl is like wrapping yourself in your favorite sweater on a chilly day. It’s satisfying, healthy, and surprisingly easy to make. If you’re eager to discover more delicious recipes, don’t forget to subscribe to receive them directly in your inbox. Now, let’s dive into what makes this dish a must-try.

About This Recipe

Why You’ll Love It:

This recipe is a magical blend of simplicity and flavor. Imagine the rich, buttery taste of salmon, crisped to perfection, paired with a medley of fresh vegetables that add a wonderful crunch. Drizzled with a savory homemade dressing, each bite is a joy to savor.

Taste: The taste is a delightful mix of savory, zesty, and slightly sweet tones, with each element of the bowl playing its part harmoniously.

Benefits: Besides being delicious, this bowl is packed with healthy fats, omega-3s from the salmon, and lots of vitamins from the veggies. It’s a complete meal that leaves you feeling nourished and satisfied.

Ingredients

– 2 salmon fillets, skin on
– 1 cup jasmine rice
– 2 cups water
– 1 small avocado, sliced
– 1/2 cup shredded carrots
– 1/2 cup sliced cucumbers
– 1/4 cup sliced red radishes
– 2 green onions, finely chopped
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– 1 tablespoon sesame seeds
– Salt and pepper to taste
– Olive oil for cooking

Necessary Tools

– Medium saucepan
– Skillet
– Small mixing bowl
– Sharp knife
– Cutting board

Ingredient Additions and Substitutions

The beauty of this recipe is its flexibility. Feel free to add ingredients like pickled ginger or edamame for added flavor and nutrition. For a lower-sodium option, use coconut aminos instead of soy sauce. Brown rice or quinoa are excellent substitutes if jasmine rice isn’t available.

Step-by-Step Instructions

1. Prepare the Rice: Rinse the jasmine rice under cold water until clear. In a medium saucepan, combine the rice and water. Bring to a boil, reduce the heat to low, cover, and let simmer for 18 minutes. Remove from heat and allow it to sit for 5 more minutes before fluffing.

2. Cook the Salmon: While the rice is cooking, season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place the salmon skin-side down, cooking for 6-7 minutes until the skin is crispy. Flip and cook for 3-4 additional minutes. Once done, let it rest.

3. Make the Dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey until well combined.

4. Assemble the Bowl: Divide the cooked rice among bowls. Top each with a salmon fillet, avocado slices, shredded carrots, cucumbers, and radishes.

5. Finish and Serve: Drizzle the dressing over each bowl. Garnish with chopped green onions and sesame seeds. Enjoy!

Serving Suggestions

For an extra layer of flavor, serve this bowl with a dollop of sriracha or a sprinkle of furikake. Pair it with a side of miso soup for a complete and cozy meal experience.

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