Salmon Rice Bowl
Flaky glazed salmon served over rice with quick pickled vegetables.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Active
- 20 min
- Serves
- 2
- Difficulty
- Easy
- Cuisine
- japanese
Servings2
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Ingredients
Steps
Whisk the soy sauce, honey, sesame oil, and garlic together in a small bowl.
Toss the cucumber slices with the rice vinegar and set aside to quick-pickle.
Pan-sear the salmon skin-side down for 4 minutes, flip, then brush with the sauce and cook another 3-4 minutes until it flakes easily (63°C / 145°F).
Divide the rice into bowls.
Top with the salmon, pickled cucumber, and avocado.
Sprinkle with sesame seeds to serve.
Food safety Cook salmon to an internal temperature of 63°C (145°F).