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Crispy Salmon and Rice Bowl is not just a meal; it's an experience that combines the richness of salmon with the comforting embrace of perfectly cooked sushi rice. This dish has gained popularity in recent years, becoming a staple in many homes due to its vibrant flavors, nutritional benefits, and visual appeal. With its combination of textures—from the crispy exterior of the salmon to the creamy softness of avocado—this bowl is as pleasing to the palate as it is to the eyes.

Crispy Salmon and Rice Bowl

Discover the joy of a Crispy Salmon and Rice Bowl that’s bursting with flavor! This recipe combines perfectly cooked sushi rice with succulent salmon, marinated to perfection in a savory mix of soy sauce, mirin, and sesame oil. Topped with fresh avocado, cucumber, and carrot, it’s a delicious and nutritious meal. Ideal for a weeknight dinner or a special occasion. Follow the simple steps to create a delightful and vibrant bowl that will impress your family and friends!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup sushi rice (or short-grain rice)

2 cups water

2 tablespoons soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon sesame oil

1 avocado, sliced

1 small cucumber, thinly sliced

1 carrot, julienned

2 green onions, sliced

1 tablespoon sesame seeds

Salt and pepper, to taste

Oil for frying (e.g., vegetable or canola)

Instructions
 

Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.

    Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper. In a medium bowl, whisk together soy sauce, mirin, and sesame oil; marinate the salmon in this mixture for about 10 minutes.

      Cook the Salmon: Heat oil in a non-stick skillet over medium-high heat. Remove salmon from marinade (reserve marinade) and place skin-side down in the skillet. Cook for about 5-7 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook for another 3-5 minutes, or until the salmon is cooked through. Remove from skillet and let rest for a minute.

        Prepare the Bowls: Place a generous scoop of the cooked rice in each bowl. Slice the salmon fillets and arrange on top of the rice. Add sliced avocado, cucumber, and carrot on the side.

          Finishing Touches: Drizzle reserved marinade over the top. Sprinkle with sliced green onions and sesame seeds for garnish.

            Serve and Enjoy: Serve with additional soy sauce on the side and enjoy your delicious, crispy salmon and rice bowl!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 2