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Salmon Bowl

Pan-seared salmon over a bed of brown rice with edamame, pickled ginger, cucumber, avocado, and a drizzle of spicy mayo. A balanced bowl that feels indulgent but is entirely nutritious.

DinnerJapanese FusionEasy

15 min

Prep

12 min

Cook

27 min

Total

Servings

Easy

Difficulty

Instructions

Pat salmon dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook 4 minutes until skin is crispy.

Flip and cook 3-4 more minutes for medium (or longer if you prefer well-done). Remove and let rest.

Tip: Start skin-side down and don't move it. Pressing down gently the first minute helps the skin crisp evenly.

Mix soy sauce, rice vinegar, and sesame oil for the bowl dressing. Mix mayo and sriracha for the spicy mayo.

Divide brown rice between two bowls. Arrange edamame, cucumber, avocado, and pickled ginger in sections. Place salmon on top.

Drizzle with the soy dressing and spicy mayo. Sprinkle with sesame seeds.

Nutrition per Serving

480kcal

Calories

38g

Protein

36g

Carbs

22g

Fat

Fiber

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Salmon Bowl

Ingredients

Instructions

Nutrition per Serving

Tags

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