Description
A flavorful and healthy bowl featuring tender roasted salmon, sticky sushi rice, and fresh vegetables.
Ingredients
- Salmon fillets
- Salt and pepper to taste
- Sushi rice
- Rice vinegar
- Sesame oil
- Cucumber, thinly sliced
- Carrots, julienned
- Avocado, sliced
- Nori sheets, cut into strips
- Soy sauce for drizzling
- Scallions, chopped
- Pickled ginger (optional)
Instructions
- Begin by preheating your oven to 400°F (200°C).
- Season salmon fillets with salt and pepper on both sides. Place them on a baking sheet lined with parchment paper.
- Bake the salmon in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork.
- Prepare the sushi rice according to the package instructions.
- Once the rice is finished, gently mix in a splash of rice vinegar and a drizzle of sesame oil.
- Slice the cucumber, julienne the carrots, and slice the avocado for fresh toppings.
- Add a generous layer of sushi rice to a bowl or plate.
- Top the rice with the roasted salmon, followed by your fresh vegetable slices.
- Drizzle soy sauce over the top and garnish with chopped scallions and nori strips.
- Serve with pickled ginger on the side, if desired.
Notes
For best results, use a meat thermometer to ensure the salmon reaches an internal temperature of 145°F (63°C). Rinse sushi rice a couple of times before cooking for stickiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg