Salmon Rice Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, rinsed
- 2 ¼ cups water
- ¼ tsp salt
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tbsp garlic-infused oil
For the salmon
- 4 salmon fillets (about 5–6 oz each), skin-on
- 1 tbsp garlic-infused oil
- ½ tsp salt
- ¼ tsp black pepper
For the bowls
- 1 medium english cucumber, thinly sliced
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, green tops only, thinly sliced
- 1 tbsp sesame seeds
- 1 medium avocado, thinly sliced (optional)
Instructions
- 1
Combine the jasmine rice, water, and 1/4 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 for 15 minutes, until all the water is absorbed and the rice is tender. Remove from the heat and let it steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the tamari, rice vinegar, maple syrup, grated ginger, sesame oil, and 1 tbsp garlic-infused oil in a small bowl until smooth. Set aside.
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