Name: Sushi rice bowl with salmon
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 1 serving
Ingredients: 1/4 cup short-grain sushi rice, rinsed; 1/3 cup water; 1 tbsp rice vinegar; 1/2 tsp sugar; 1/2 tsp salt; 6 oz salmon fillet, 1-inch-thick, patted dry; 4 olive oil cooking sprays; 1.5 oz cucumber, thinly sliced; 2 tbsp avocado, sliced; 1 nori seaweed, torn into strips; 2 tsp low-sodium soy sauce

Nutrition

Per serving

554 calories

Protein: 39g; 28% of calories
Carbs: 42g; 30% of calories
Fat: 26g; 42% of calories

Instructions

Prep 15 min · Cook 17 min

In a small saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for 12 minutes. Turn off the heat and let the rice rest, covered, for 5 minutes.
While the rice rests, whisk the rice vinegar, sugar, and half the salt in a small bowl until the sugar dissolves. Fold the mixture into the warm rice, then set aside to cool slightly.
Season the salmon with the remaining salt. Coat a nonstick skillet with cooking spray and heat over medium-high heat. Place the salmon in the pan and cook for 4 minutes. Flip and cook for 2 to 3 minutes more. Done when flesh is opaque and flakes easily, 145°F.
Scoop the seasoned rice into a bowl. Top with the seared salmon, sliced cucumber, avocado, and nori strips. Drizzle the soy sauce over the top before serving.

Nutrition

Ingredients

Instructions

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