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In recent years, salmon has become a favorite among home cooks, celebrated not only for its rich flavor but also for its numerous health benefits. This versatile fish, once relegated to fine dining establishments, has found its way into everyday meals, making it a staple in kitchens around the world. One of the most appealing ways to enjoy salmon is through the creation of a crispy salmon and rice bowl. This dish combines the satisfying crunch of perfectly cooked salmon with the wholesome goodness of rice and fresh vegetables, creating a meal that is both delicious and nutritious.

Crispy Salmon and Rice Bowl

Indulge in this mouthwatering Crispy Salmon and Rice Bowl that will elevate your dinner game! With perfectly seared salmon fillets sitting atop fluffy sushi or jasmine rice, this bowl is packed with flavor and freshness. Topped with creamy avocado, crunchy cucumber, and colorful carrots, it’s as vibrant as it is delicious. Drizzle with a zesty soy sauce mix and sprinkle sesame seeds for that extra crunch. Quick, nutritious, and totally satisfying! Enjoy a restaurant-quality meal at home.
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Ingredients
  

2 salmon fillets (6 oz each)

1 cup sushi or jasmine rice

1 1/2 cups water

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon honey

2 tablespoons olive oil

1 avocado, sliced

1/2 cucumber, julienned

1 carrot, shredded

1/4 cup green onions, sliced

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Cook the rice: Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water, and bring to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 18-20 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

    Prepare the salmon: While the rice is cooking, season the salmon fillets with salt and pepper. In a separate bowl, whisk together soy sauce, sesame oil, and honey. Brush the mixture onto the salmon fillets, coating them well.

      Sear the salmon: In a non-stick skillet, heat olive oil over medium-high heat. Once hot, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes, until the skin is crispy. Gently flip the salmon and cook for an additional 2-3 minutes until cooked through but still moist.

        Assemble the bowl: Fluff the cooked rice with a fork and divide it between two bowls. Place the crispy salmon fillets on top of the rice. Arrange avocado slices, julienned cucumber, and shredded carrot around the salmon.

          Garnish and serve: Sprinkle sliced green onions and sesame seeds over the top. Drizzle any remaining soy sauce mixture from the bowl onto the bowls for added flavor. Serve immediately and enjoy your delicious crispy salmon and rice bowl!

            Prep Time: 15 min | Total Time: 35 min | Servings: 2