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.
-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
WHAT TO DO:
1. Preheat oven to 425º
2. Cook the rice in a cooker or on the stove as directed on the package.
3. Fill a small pot with water and bring to a boil.
4. 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.
5. Place salmon in the oven for 9-12 minutes (until flakey and cooked through).
6. Once the water boils, add your eggs in for 7 minutes.
7. While all of this cooks, combine the sesame oil, soy sauce, & agave and whisk into a sauce. Set aside until ready to serve.
8. 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!
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