Life-Changing Salmon Bowls
Life-Changing Salmon Bowls
Ingredients
For the Salmon
- 2 salmon fillets, about 6 ounces each, cubed
- 1 tablespoon oil, for cooking
For the Rice
- 2 cups sushi short grain rice
- 2 1/2 cups water
For the Pickled Cucumbers
- 1 cucumber, sliced into rounds
- 1/4 cup rice vinegar
- 1 tablespoon honey
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3 garlic cloves, grated
- 1 tablespoon fresh ginger, grated
- 2 tablespoons honey
For Assembly
- 1 avocado, sliced
- 1 cup shredded carrots
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Prepare the Salmon: Unwrap the salmon fillets and place them on a cutting board. Cut the salmon into bite-sized cubes (about 1-inch pieces). Transfer the salmon cubes to a large metal mixing bowl. Drizzle 1 tablespoon of oil over the salmon cubes and use tongs to toss and coat them evenly.
⏱️ 5 min
- 3
Cook the Rice: In a medium saucepan, combine the sushi short grain rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 4
Prepare the Pickled Cucumbers: Slice the cucumber into thin rounds. Place the cucumber slices into a clear glass bowl. Pour 1/4 cup of rice vinegar over the cucumber slices and squeeze in 1 tablespoon of honey. Use a spoon to mix and coat the cucumbers with the vinegar and honey. Set aside.
⏱️ 5 min
- 5
Prepare the Sauce: In a measuring cup or small bowl, combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 3 grated garlic cloves, 1 tablespoon grated fresh ginger, and 2 tablespoons honey. Use a small whisk to thoroughly combine all the sauce ingredients.
⏱️ 5 min
- 6
Prepare the Avocado: Cut the avocado in half, remove the pit, and peel the skin. Slice the avocado halves into strips.
⏱️ 3 min
- 7
Cook the Salmon: Place a large oven-safe pan (such as a cast iron skillet) on the stovetop over medium-high heat. Once the pan is hot, add the marinated salmon cubes. Cook the salmon, turning with tongs, for 3-4 minutes, until it is browned on multiple sides. Pour the prepared sauce directly over the cooking salmon in the pan. Stir the salmon to ensure it is well coated with the sauce.
⏱️ 7 min
- 8
Finish Salmon in Oven: Transfer the pan with the sauced salmon into the preheated oven. Bake for 5-7 minutes, or until the salmon is cooked through and flakes easily. Remove from the oven.
⏱️ 7 min•🌡️ 400
- 9
Assemble the Bowls: Arrange four white serving bowls. Spoon a generous portion of cooked rice into each bowl. Add a serving of the cooked, sauced salmon next to the rice. Add a portion of the pickled cucumbers and shredded carrots to each bowl. Finally, place the sliced avocado on top of the other ingredients in each bowl. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Life-Changing Salmon Bowls
For the Salmon
- 2 salmon fillets, about 6 ounces each, cubed
- 1 tablespoon oil, for cooking
For the Rice
- 2 cups sushi short grain rice
- 2 1/2 cups water
For the Pickled Cucumbers
- 1 cucumber, sliced into rounds
- 1/4 cup rice vinegar
- 1 tablespoon honey
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 3 garlic cloves, grated
- 1 tablespoon fresh ginger, grated
- 2 tablespoons honey
For Assembly
- 1 avocado, sliced
- 1 cup shredded carrots
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Prepare the Salmon: Unwrap the salmon fillets and place them on a cutting board. Cut the salmon into bite-sized cubes (about 1-inch pieces). Transfer the salmon cubes to a large metal mixing bowl. Drizzle 1 tablespoon of oil over the salmon cubes and use tongs to toss and coat them evenly.
⏱️ 5 min - 3
Cook the Rice: In a medium saucepan, combine the sushi short grain rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 4
Prepare the Pickled Cucumbers: Slice the cucumber into thin rounds. Place the cucumber slices into a clear glass bowl. Pour 1/4 cup of rice vinegar over the cucumber slices and squeeze in 1 tablespoon of honey. Use a spoon to mix and coat the cucumbers with the vinegar and honey. Set aside.
⏱️ 5 min - 5
Prepare the Sauce: In a measuring cup or small bowl, combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 3 grated garlic cloves, 1 tablespoon grated fresh ginger, and 2 tablespoons honey. Use a small whisk to thoroughly combine all the sauce ingredients.
⏱️ 5 min - 6
Prepare the Avocado: Cut the avocado in half, remove the pit, and peel the skin. Slice the avocado halves into strips.
⏱️ 3 min - 7
Cook the Salmon: Place a large oven-safe pan (such as a cast iron skillet) on the stovetop over medium-high heat. Once the pan is hot, add the marinated salmon cubes. Cook the salmon, turning with tongs, for 3-4 minutes, until it is browned on multiple sides. Pour the prepared sauce directly over the cooking salmon in the pan. Stir the salmon to ensure it is well coated with the sauce.
⏱️ 7 min - 8
Finish Salmon in Oven: Transfer the pan with the sauced salmon into the preheated oven. Bake for 5-7 minutes, or until the salmon is cooked through and flakes easily. Remove from the oven.
⏱️ 7 min•🌡️ 400 - 9
Assemble the Bowls: Arrange four white serving bowls. Spoon a generous portion of cooked rice into each bowl. Add a serving of the cooked, sauced salmon next to the rice. Add a portion of the pickled cucumbers and shredded carrots to each bowl. Finally, place the sliced avocado on top of the other ingredients in each bowl. Serve immediately.
⏱️ 3 min