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In recent years, sushi-inspired dishes have surged in popularity, capturing the hearts and palates of food enthusiasts around the globe. Among these delightful creations is the Crispy Salmon and Rice Bowl, a vibrant and nutritious dish that perfectly balances taste and health. This recipe is not only a feast for the senses but also a testament to the growing trend of incorporating fresh, wholesome ingredients into our daily meals.

Crispy Salmon and Rice Bowl

Dive into this delicious Crispy Salmon and Rice Bowl that's perfect for a healthy lunch or dinner! With tender salmon fillets baked to perfection and served over flavorful sushi rice, this bowl is packed with fresh ingredients like avocado, cucumber, and edamame. Drizzled with a tasty soy-honey glaze, each bite is bursting with flavor. It's easy to make and a feast for the eyes and the palate. Perfect for any night of the week!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup sushi rice

1 1/4 cups water

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

Salt and pepper, to taste

1 avocado, sliced

1 cucumber, thinly sliced

1/2 cup edamame, shelled

2 green onions, chopped

1 tablespoon sesame seeds

Pickled ginger, for serving (optional)

Seaweed sheets (Nori), cut into strips (optional)

Instructions
 

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine rinsed rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for an additional 10 minutes.

    Season the Rice: In a small bowl, mix together the rice vinegar, 1/2 tablespoon of soy sauce, and a pinch of salt. Once the rice has rested, fluff it with a fork and gently fold in the vinegar mixture. Set aside.

      Prepare the Salmon: While the rice cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Season both sides of the salmon fillets with salt and pepper.

        Crisp the Salmon: In a small bowl, whisk together the remaining soy sauce, honey (or maple syrup), and sesame oil. Brush the mixture generously over the tops of the salmon fillets. Place them skin-side down on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, until the salmon is cooked through and the top is crispy.

          Assemble the Bowl: Divide the seasoned sushi rice among two bowls. Top each with a salmon fillet, sliced avocado, cucumber, edamame, and green onions. Sprinkle with sesame seeds and add pickled ginger and seaweed strips, if using.

            Serve and Enjoy: Drizzle with additional soy sauce or sesame oil for extra flavor. Enjoy your delicious crispy salmon and rice bowl!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2