I’ve been ALLL about the bowls lately. For one, they are extremely easy, and two, I love how all the flavors complement each other, making each bit delicious. I don’t typically make a lot of salmon, but it totally works in this dish. I also find that salmon is the one fish that I don’t mind eating the next day, whereas all other fish I feel a little icky eating it as leftovers. The rice part of this bowl is pretty filling so I tend to have leftovers whenever I’ve made these bowls.
A couple tips before diving into the recipe. This dish is all about timing. Basically each thing cooked takes about the same amount of time so I highly recommend you prep before getting into the cooking portion. I’ll break it down for you in the steps below.
Scroll down for the ingredients and instructions.
SALMON RICE BOWLS
- 1 cup sushi rice
- 1.5 pounds of salmon (I usually buy Atlantic salmon)
- 1-2 eggs per person
- 1 avocado, sliced
- 2 tspns sesame oil
- 2 tblspns soy sauce
- drop of agave
- salt + pepper
- black sesame seeds
- Preheat oven to 425º.
- Cook the rice in a cooker or on the stove as directed on the package.
- Fill a small pot with water and bring to a boil.
- Prep the salmon by placing it on a foil-covered tray with the skin side down. Drizzle some sesame oil and coat with salt & pepper.
- Place salmon in the oven for 9-12 minutes (until flakey and cooked through).
- Once the water boils, add your eggs in for 7 minutes.
- While all of this cooks, combine the sesame oil, soy sauce, & agave and whisk into a sauce. Set aside until ready to serve.
- In a deep / wide bowl, layer the rice, then add the salmon, cut eggs in half, & avocado. Drizzle the sauce over everything & sprinkle some sesame seeds. Serve immediately & enjoy!