Description
A delicious and healthy salmon rice bowl featuring crispy rice, fresh vegetables, and a flavorful dressing.
Ingredients
Scale
- 4 cups cooked rice, cooled
- 1 tablespoon dark soy sauce
- 1 tablespoon chili crisp oil
- 1 tablespoon sesame oil
- 1 large English cucumber, thinly sliced
- 1 cup edamame
- 1 avocado
- 8 ounces salmon filet
- 1/4 cup olive oil
- 1/4 cup sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- Chopped peanuts
- Green onions
Instructions
- Preheat the oven to 400°F.
- Spread the rice on a foil lined sheet tray. Toss with the soy sauce, sesame oil, and chili crisp oil. Bake for 30-40 minutes until crispy, tossing and rotating halfway through.
- Season the salmon filet with salt and pepper.
- Cook the salmon for the last 15 minutes in the same oven as the rice.
- Whisk the oils together, add the vinegar and soy sauce, and seasonings. Whisk together until a cohesive mixture.
- Toss together the cucumber, avocado, and edamame. Toss with your desired amount of dressing. Add crispy rice and flaked salmon. Toss to just combine.
- Top with chopped peanuts and green onions to garnish.
Notes
- For a spicy kick, consider adding more chili crisp oil or some sriracha.
- This dish is great for meal prep; just keep the components separate until ready to eat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg