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Salmon dishes have surged in popularity over the years, and for good reason. This beloved fish is not only delicious but is also considered a superfood due to its impressive nutritional profile. The crispy salmon and rice bowl is a perfect representation of this trend, combining the rich flavors of salmon with the comforting texture of rice. This dish is not only satisfying but also a feast for the eyes, showcasing vibrant colors and fresh ingredients that entice both the palate and the appetite.

Crispy Salmon and Rice Bowl

Indulge in the delightful flavors of this Crispy Salmon and Rice Bowl! Featuring fresh salmon fillets cooked to perfection, fluffy sushi rice, and a colorful array of toppings like avocado, cucumber, and carrot, this dish is as beautiful as it is tasty. Drizzled with a sweet soy glaze and topped with sesame seeds, it’s a wholesome meal perfect for lunch or dinner. Quick prep and packed with nutrition, this bowl is a must-try!
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Ingredients
  

2 salmon fillets (skin-on)

1 cup sushi rice

2 cups water

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon honey

1 tablespoon olive oil

1 avocado, sliced

1 small cucumber, thinly sliced

1 carrot, julienned

1 radish, thinly sliced

2 green onions, chopped

1 tablespoon sesame seeds

Salt and pepper to taste

Optional: pickled ginger, seaweed sheets

Instructions
 

Rinse and Cook the Sushi Rice:

    Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.

      Season the Rice:

        In a small bowl, mix the rice vinegar, a pinch of salt, and a teaspoon of sugar. Gently fold this mixture into the cooked rice. Set aside to cool slightly.

          Prepare the Salmon:

            Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. In a skillet, heat olive oil over medium-high heat. When the oil is hot, add the salmon, skin side down. Cook the salmon for about 4-5 minutes or until the skin is crispy. Carefully flip the salmon and cook for an additional 3-4 minutes until the inside is cooked through but still moist.

              Make the Glaze:

                In a small bowl, combine the soy sauce, sesame oil, and honey. Once the salmon is done, drizzle the glaze over the fillets and let it caramelize for a minute on low heat. Remove from heat.

                  Assemble the Bowl:

                    In a serving bowl, place a generous scoop of the seasoned sushi rice as the base. Carefully place a crispy salmon fillet on top.

                      Add the Toppings:

                        Arrange slices of avocado, cucumber, carrot, and radish around and on top of the salmon. Sprinkle with sesame seeds and chopped green onions. Add pickled ginger or pieces of seaweed for added flavor if desired.

                          Serve and Enjoy:

                            Enjoy your delicious and visually stunning crispy salmon and rice bowl immediately while the salmon is warm and crispy.

                              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2