Classic Salmon Rice Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, rinsed
- 2 ¼ cups water
- ½ tsp salt
For the glaze
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 2 garlic cloves, minced
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp neutral oil (such as avocado or canola oil)
- ¼ tsp salt
- ¼ tsp black pepper
For the sriracha mayo
- 3 tbsp mayonnaise
- 1–2 tsp sriracha, to taste
- 1 tsp fresh lime juice
For serving
- 1 english cucumber, thinly sliced
- 2 medium carrots, shredded or julienned
- 2 ripe avocados, sliced
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Combine the rinsed rice, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl until the honey is fully dissolved. Set aside.
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