Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 cup jasmine rice
- 1 cup water
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, diced
- 1 avocado, sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 scallions, chopped
- 1 tbsp sriracha (optional)
- 1 tsp rice vinegar
Instructions
- Rinse the jasmine rice under cold water until clear. Combine the rinsed rice and water in a pot. Bring to a boil, then reduce heat to low and cover for 15-20 minutes until tender.
- Preheat oven to 400°F (200°C). Place salmon fillets on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 12-15 minutes until cooked through.
- While the salmon bakes, prepare the veggies: julienne carrots, dice cucumbers, and slice avocado.
- Fluff the cooked rice and serve as the base in bowls. Top with baked salmon, vegetables, soy sauce, sesame oil, and sriracha if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg