Name: Avocado Salmon Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 lb fresh salmon fillet, skin removed and cut into 1-inch cubes; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey; 1 teaspoon grated fresh ginger; 2 cups cooked short-grain rice, cooled; 2 ripe avocados, pitted and sliced; 1 cucumber, thinly sliced; 1 cup shredded carrots; 4 green onions, thinly sliced; 2 tablespoons toasted sesame seeds; 1 sheet nori (seaweed), cut into thin strips; ¼ cup rice vinegar; Sriracha sauce, to taste (optional)

Instructions

Marinate the salmon

In a medium bowl, combine the soy sauce, sesame oil, honey, and grated ginger. Add the cubed salmon, gently toss to coat, and refrigerate for 10 minutes while preparing other ingredients.
Prepare the rice base

In a small bowl, mix the rice vinegar with 1 tablespoon of water. Drizzle over the cooked rice and gently fold to incorporate. Divide the seasoned rice among four serving bowls.
Cook the salmon

Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade (reserve the marinade) and cook for 2-3 minutes per side until just cooked through but still tender in the center. The salmon should be slightly caramelized on the outside.
Arrange the bowl components

Around the rice in each bowl, arrange sliced avocado, cucumber, shredded carrots, and the cooked salmon pieces in separate sections.
Add the garnishes

Sprinkle each bowl with green onions, sesame seeds, and nori strips. Drizzle with the reserved marinade (only if you plan to consume immediately) or make a quick sauce by heating the marinade in a small saucepan until it bubbles and thickens slightly.
Serve with optional additions

Offer sriracha sauce on the side for those who prefer some heat. Serve immediately while the salmon is still warm and the vegetables are fresh.

Avocado Salmon Bowl

Ingredients

Instructions

Nutritional Information