Ingredients
Scale
- 2 fresh salmon fillets (about 6 oz each)
- 1 cup brown rice
- 1 ripe avocado
- 1 medium English cucumber
- 1 medium carrot
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp toasted sesame seeds
Instructions
- Rinse the brown rice under cold water until clear. Combine with 2 cups of water in a pot, bring to a boil, then simmer covered for about 40 minutes until tender.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon fillets skin-side down. Drizzle with soy sauce and honey.
- Bake the salmon for 12-15 minutes until it flakes easily with a fork.
- While the salmon bakes, slice the avocado, cucumber, and grate the carrot.
- To assemble, start with warm rice as the base in serving bowls, add salmon on top, then layer with avocado slices, cucumber ribbons, and grated carrots. Finish with toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 590
- Sugar: 8g
- Sodium: 530mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 70mg