Salmon Rice Bowl
Perfectly cooked salmon over rice with fresh vegetables, topped with a delicious sesame dressing! Both stovetop and air fryer methods included.
Ingredients
- 1 cup uncooked white or brown rice cooked according to package directions
- 1 lb salmon
- 1 large carrot julienned
- 1 medium cucumber thinly sliced
- 1 medium avocado diced or sliced
- 1 cup edamame shelled
- olive oil stovetop method only
- salt and pepper to taste
- Optional for topping: toasted sesame seeds, chopped green onion, chopped cilantro, sriracha mayo
For the sesame sauce
- 2 tablespoon soy sauce regular or low sodium
- 2 tablespoon rice vinegar
- 2 teaspoon toasted sesame oil
- 1 teaspoon honey
Instructions
- Cook rice according to package directions.
- Remove any skin from the salmon and cut into about 1 inch cubes. Salt and pepper to taste.
Stovetop Method
- Add olive oil to a pan on medium high heat, just enough to lightly coat.
- Add salmon, and cook for about 6 minutes until salmon is at desired texture.
Air Fryer Method
- Preheat air fryer to 400F.
- Place the salmon in the air fryer basket and cook for about 6 minutes, until cooked through to desired texture.
For the sesame sauce
- Mix together all sauce ingredients.
Assembly
- Place the cooked rice in serving bowls.
- Evenly distribute the cooked salmon, carrots, cucumbers, edamame, and avocado on top of the rice.
- Drizzle with the sesame sauce.
- Optional: top with toasted sesame seeds, chopped green onion, chopped cilantro, and/or sriracha mayo
Tried this recipe?Let us know how it was!