Description
A delightful and refreshing salad bowl featuring crispy rice and succulent salmon, perfect for a light meal.
Ingredients
Scale
- 1 cup sushi rice
- 2 cups water
- 1 lb salmon fillet
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 avocado, sliced
- 1 cucumber, thinly sliced
- 1 cup mixed greens
- 1 tablespoon sesame seeds
- 2 green onions, chopped
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice and water, bring to a boil, then reduce heat and simmer for 20 minutes.
- While the rice is cooking, season the salmon with soy sauce and sesame oil, then grill or pan-sear until cooked through.
- Once the rice is cooked, spread it out on a baking sheet to cool and become crispy.
- In a bowl, layer the crispy rice, mixed greens, sliced avocado, cucumber, and salmon.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- For extra flavor, marinate the salmon for 30 minutes before cooking.
- Feel free to add other vegetables like radishes or bell peppers.
- This dish can be served warm or cold.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Crispy Rice, Salmon, Salad, Healthy, Fresh