Sesame-Ginger Salmon Rice Bowls

• 30 min total
• 20 min hands-on
• Serves 2
• 800 kcal
• 43 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• ¾ cup long-grain rice
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 2 salmon fillets (6 oz each)
• 1 tbsp vegetable oil
• ½ cucumber, thinly sliced
• 1 carrot, grated
• ½ avocado, sliced
• 2 green onions, sliced
• 1 tsp sesame seeds
• salt

Method

1. Bring the rice and 1¼ cups water to a boil, cover, and cook on low 15 minutes; rest 5 minutes.
2. Whisk the soy sauce, vinegar, honey, sesame oil and ginger in a small bowl.
3. Pat the salmon dry and season lightly with salt. Heat the vegetable oil in a nonstick skillet over medium-high heat. Cook the salmon flesh-side down for 4 minutes until golden, flip and cook 3–4 minutes more, until it flakes easily (145°F / 63°C).
4. Take the pan off the heat, pour in half the sauce and spoon it over the salmon as it bubbles. Break the fish into large flakes, discarding any skin.
5. Divide the rice between bowls. Top with the salmon, cucumber, carrot, avocado and green onions, drizzle with the remaining sauce and sprinkle with the sesame seeds.

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