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
What you need
- 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
- 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!