Sesame Salmon Rice Bowls With Avocado

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 1 lb skin-on salmon fillets
• 1 1/4 cups dry long-grain white rice
• 1 avocado, sliced
• 1/2 cup frozen shelled edamame
• 1 English cucumber, sliced thin
• 2 scallions, sliced
• 1 1/2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1/2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 3/4 tsp kosher salt

Method (tap to check — screen stays awake)

1. Rinse and cook the rice in 2 1/4 cups salted water, covered, 16 minutes, then rest off the heat 5 minutes and fluff.
2. Whisk the soy sauce, sesame oil, honey, and rice vinegar into a glossy dressing that does not separate on standing.
3. Pat the salmon completely dry, salt it, and lay it skin-side down in a hot skillet. Cook 6 to 7 minutes without moving it, until the flesh has turned opaque three quarters of the way up the side.
4. Flip and cook 2 minutes more, until the thickest part flakes into large curds under gentle pressure.
5. Boil the edamame 3 minutes in salted water, drain, and cool under cold running water.
6. Divide the warm rice among four bowls, drizzle a spoonful of dressing over it, and let it soak in.
7. Top each bowl with a salmon fillet, edamame, cucumber, and avocado, then finish with the rest of the dressing, scallions, and sesame seeds.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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