Salmon Bowls
Salmon Bowls
Ingredients
For the Salmon and Sauce
- 1 1/2 pounds salmon fillets, skin removed, cut into 1-inch cubes
- 1 tablespoon neutral oil
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 1 tablespoon sesame seeds
- 3 garlic, cloves, grated
- 1 tablespoon fresh ginger, grated
For the Cucumber Salad
- 3 Persian cucumbers, sliced into 1/4-inch rounds
- 1 teaspoon sesame seeds
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For Assembly
- 3 cups cooked rice, hot
- 2 avocados, pitted, peeled, and thinly sliced
- 1 cup shredded carrots
- 1 teaspoon sesame seeds, for garnish
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Prepare the rice according to package directions. While the rice cooks, proceed with the rest of the recipe.
⏱️ 15 min
- 2
Pat the salmon cubes dry with paper towels. In a metal bowl, drizzle the salmon with 1 tablespoon of neutral oil and mix gently to coat.
⏱️ 3 min
- 3
In a separate glass bowl, combine the sliced Persian cucumbers, 1 teaspoon sesame seeds, 1 teaspoon honey, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil. Mix thoroughly and set aside.
⏱️ 5 min
- 4
In a liquid measuring cup or small bowl, whisk together 1/2 cup soy sauce, 1/4 cup rice wine vinegar, 1/4 cup honey, 1 tablespoon sesame seeds, grated garlic, and grated ginger until well combined. This is your salmon sauce.
⏱️ 5 min
- 5
Heat a large non-stick pan over medium-high heat. Add the salmon cubes and sear for 2-3 minutes per side, or until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 7 min
- 6
Once the salmon is seared, pour the prepared salmon sauce over the salmon in the pan. Stir gently to coat the salmon and allow the sauce to simmer and thicken slightly for 1-2 minutes. Remove the pan from the heat.
⏱️ 2 min
- 7
Assemble the bowls: Divide the hot cooked rice among 4 serving bowls. Arrange the cooked salmon with sauce, cucumber salad, shredded carrots, and sliced avocado in separate sections over the rice in each bowl.
⏱️ 3 min
- 8
Garnish each bowl with a sprinkle of sesame seeds and freshly ground black pepper. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Bowls
For the Salmon and Sauce
- 1 1/2 pounds salmon fillets, skin removed, cut into 1-inch cubes
- 1 tablespoon neutral oil
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 1 tablespoon sesame seeds
- 3 garlic, cloves, grated
- 1 tablespoon fresh ginger, grated
For the Cucumber Salad
- 3 Persian cucumbers, sliced into 1/4-inch rounds
- 1 teaspoon sesame seeds
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For Assembly
- 3 cups cooked rice, hot
- 2 avocados, pitted, peeled, and thinly sliced
- 1 cup shredded carrots
- 1 teaspoon sesame seeds, for garnish
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Prepare the rice according to package directions. While the rice cooks, proceed with the rest of the recipe.
⏱️ 15 min - 2
Pat the salmon cubes dry with paper towels. In a metal bowl, drizzle the salmon with 1 tablespoon of neutral oil and mix gently to coat.
⏱️ 3 min - 3
In a separate glass bowl, combine the sliced Persian cucumbers, 1 teaspoon sesame seeds, 1 teaspoon honey, 1 teaspoon soy sauce, and 1/2 teaspoon sesame oil. Mix thoroughly and set aside.
⏱️ 5 min - 4
In a liquid measuring cup or small bowl, whisk together 1/2 cup soy sauce, 1/4 cup rice wine vinegar, 1/4 cup honey, 1 tablespoon sesame seeds, grated garlic, and grated ginger until well combined. This is your salmon sauce.
⏱️ 5 min - 5
Heat a large non-stick pan over medium-high heat. Add the salmon cubes and sear for 2-3 minutes per side, or until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 7 min - 6
Once the salmon is seared, pour the prepared salmon sauce over the salmon in the pan. Stir gently to coat the salmon and allow the sauce to simmer and thicken slightly for 1-2 minutes. Remove the pan from the heat.
⏱️ 2 min - 7
Assemble the bowls: Divide the hot cooked rice among 4 serving bowls. Arrange the cooked salmon with sauce, cucumber salad, shredded carrots, and sliced avocado in separate sections over the rice in each bowl.
⏱️ 3 min - 8
Garnish each bowl with a sprinkle of sesame seeds and freshly ground black pepper. Serve immediately.
⏱️ 1 min