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Salmon Rice Bowls with Cucumber, Avocado and Sesame

Salmon Rice Bowls with Cucumber, Avocado and Sesame

Flaked pan-seared salmon over warm rice, with cool cucumber, creamy avocado, quick-pickled carrot and a simple soy-sesame dressing, makes a bowl that is fresh and filling at the same time. It is the kind of lunch you can assemble from leftovers or cook from scratch in about thirty minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 fillets (5–6 oz each) salmon skin on or off
  • 1 tsp neutral oil
  • salt to taste
  • 2 cups cooked short-grain or jasmine rice warm
  • 1/2 English cucumber thinly sliced
  • 1 ripe avocado sliced
  • 1 medium carrot cut into matchsticks
  • 2 tbsp rice vinegar divided
  • 1 tsp sugar for the pickled carrot
  • 2 green onions thinly sliced
  • 2 tbsp soy sauce or tamari
  • 1 tsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 1 tsp honey or maple syrup
  • 1 tbsp sesame seeds toasted
  • 1 sheet nori optional, cut into strips

Method
 

  1. Quick-pickle the carrot: toss the matchsticks with 1 tablespoon of the rice vinegar, the sugar and a pinch of salt. Set aside while you cook the fish.
  2. Whisk the soy sauce, remaining tablespoon of rice vinegar, sesame oil, ginger and honey in a small bowl to make the dressing.
  3. Pat the salmon dry and season lightly with salt. Heat the oil in a nonstick or well-seasoned skillet over medium-high heat. Add the salmon, skin side down if it has skin, and cook without moving for 4–5 minutes until the bottom is golden.
  4. Flip and cook 2–4 minutes more, until the thickest part flakes easily and reaches 145°F (63°C). Transfer to a plate and break into large flakes, discarding the skin if you like.
  5. Divide the warm rice between two bowls and drizzle with a spoonful of the dressing. Arrange the salmon, cucumber, avocado and drained carrot on top.
  6. Sprinkle with green onions, sesame seeds and nori. Serve the remaining dressing on the side.

Notes

  • Leftover baked or grilled salmon works perfectly; flake it cold over warm rice.
  • Slice the avocado just before serving so it does not brown.