Ingredients
Scale
- 1 lb salmon fillets
- 1 cup short-grain sushi rice
- 1 cup cucumbers, sliced
- 1 cup carrots, julienned
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 2 green onions, chopped
- 1 tsp wasabi paste (optional)
Instructions
- Rinse the sushi rice under cold water until clear. Cook according to package instructions until tender and slightly sticky.
- Heat olive oil in a skillet over medium heat. Season salmon fillets with salt and pepper; cook skin-side down for 4-5 minutes until crispy.
- Flip the salmon, drizzle with soy sauce, and cook another 3-4 minutes until fully cooked.
- While the salmon cooks, toss cucumbers and carrots with sesame oil in a bowl.
- In serving bowls, place a scoop of rice topped with salmon and fresh vegetables.
- Drizzle additional soy sauce and sprinkle chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 590
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 70mg