Ingredients
Scale
- 2 skinless salmon fillets (6 oz each)
- 1 cup uncooked jasmine rice
- 1 cup mixed vegetables (cucumbers, carrots, avocado)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
Instructions
- Rinse jasmine rice until water runs clear. Combine rice with 2 cups water in a pot; bring to a boil, cover, reduce heat, and simmer for 15 minutes.
- Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat; cook salmon skin-side down for about 6 minutes on each side until cooked through.
- Chop cucumbers and carrots into strips; slice avocado.
- Whisk together soy sauce and sesame oil.
- In serving bowls, layer jasmine rice topped with salmon and vegetables.
- Drizzle sauce over each bowl before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg