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In recent years, salmon dishes have surged in popularity, becoming a staple in contemporary cuisine. Known for its rich flavor and versatility, salmon is not just a culinary delight but also a nutritional powerhouse. When paired with the ever-popular rice bowl concept, it creates a meal that is not only healthy but also visually appealing and packed with flavor. The crispy salmon and rice bowl is a perfect embodiment of this trend, combining the satisfying crunch of perfectly cooked salmon with the soft, sticky texture of sushi rice.

Crispy Salmon and Rice Bowl

Elevate your dinner with this Crispy Salmon and Rice Bowl! Perfectly seared salmon sits atop fluffy sushi rice, enhanced with a swirl of rice vinegar and sugar. Add fresh avocado, crunchy carrots, and crisp cucumber for a vibrant touch. Don't forget the finishing touches: green onions, sesame seeds, and a drizzle of soy sauce or spicy mayo for an extra kick! Quick to prepare and deliciously healthy, this bowl is sure to impress. Enjoy a taste of Japan at home!
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Ingredients
  

2 salmon fillets

1 cup sushi rice

1 1/4 cups water

1 tablespoon rice vinegar

1 teaspoon sugar

1 tablespoon soy sauce

1 tablespoon sesame oil

1 avocado, sliced

1 carrot, julienned

1/2 cucumber, thinly sliced

2 green onions, chopped

1 tablespoon sesame seeds

Salt and pepper to taste

Optional: Spicy mayo for drizzling

Instructions
 

Prepare the Sushi Rice:

    Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender. Remove from heat and let sit for 10 minutes.

      Season the Rice:

        In a small bowl, mix rice vinegar, sugar, and a pinch of salt until dissolved. Stir this mixture into the cooked rice and fluff with a fork. Let it cool slightly.

          Cook the Salmon:

            While the rice is cooking, heat sesame oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down and cook for about 5 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes or until the salmon is cooked through and golden.

              Assemble the Bowl:

                In serving bowls, divide the seasoned rice equally. Top with crispy salmon fillets. Arrange sliced avocado, julienned carrots, and cucumber around the salmon.

                  Garnish:

                    Sprinkle chopped green onions and sesame seeds over the top. Drizzle with soy sauce and optional spicy mayo if desired.

                      Serve:

                        Serve immediately while the salmon is warm and crispy, and enjoy your delightful bowl!

                          Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2