Name: Salmon sushi rice bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice, rinsed until water runs clear; 1/3 cup water; 1 tbsp rice vinegar; 1/2 tsp sugar; 6 oz salmon fillet, skin removed, patted dry; 1/4 tsp salt; 1 tsp avocado oil; 3 oz cucumber, sliced into half-moons; 1 1/2 tsp low sodium soy sauce; 2 tsp fresh ginger, grated; 1 nori, shredded

Nutrition

Per serving

572 calories

Protein: 39g; 27% of calories
Carbs: 43g; 30% of calories
Fat: 27g; 43% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rinsed rice and the water. Bring to a boil over high heat, then reduce to very low, cover, and simmer for 12 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice rests, whisk half the rice vinegar with the sugar in a small bowl until the sugar dissolves. Fluff the rice gently with a fork and fold in the vinegar mixture.
In a small bowl, whisk together the soy sauce, the grated ginger, and the remaining rice vinegar.
Season the 1-inch-thick salmon fillet with salt. Heat oil in a nonstick skillet over medium-high heat. Add the salmon and cook for 4 minutes, flip, and cook for 2 to 3 minutes more until the fish is opaque and firm. Done when opaque in the center and flakes easily, 145°F.
Place the seasoned rice in a bowl. Arrange the seared salmon and cucumber on top. Drizzle with the soy ginger dressing and garnish with shredded nori.

Nutrition

Ingredients

Instructions

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