I posted a salmon bowl a week ago and many of you raved about it so I decided to dedicate a blog post to my salmon bowl recipe. I used salmon from the day before because we don't over here :) but if you make this bowl with fresh salmon the taste is even better!
- 1 tbsp olive oil
- 2 (6 oz.) salmon filets
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp chili powder
- 1 large cucumber, cut in half then sliced
- 1 large carrot
- Jasmine white rice (you may also substitute for natural brown long grain rice for a healthier alternative.)
- 1 avocado
- 2 tbsp eel sauce, plus more for drizzling if desired ( did not use on this bowl, but used it in my previous salmon bowls and your taste buds will appreciate you!)
- 1 large carrot, julienned
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 tsp salt
- 1 cup uncooked white rice
- 1 tsp toasted sesame seeds
Rinse the rice under lukewarm water until the water runs clear. Add rice to a saucepan and cook according to package instructions.
- After rice is cooked spread onto a baking sheet lined with parchment and allow to cool. Use the reserved liquid from the carrots and drizzle it on top of the rice. Sprinkle with toasted sesame seeds.
Whisk together mayo, Sriracha and toasted sesame oil in a small bowl and set aside.
Preheat oven to 400 degrees. Season salmon with salt, pepper, and chili powder.
- Heat oil in a large oven safe skillet over high heat. Sear salmon on both sides until golden brown and caramelized on the outside 1-2 minutes. Remove from the heat.
- Brush each piece of salmon with eel sauce and bake for 7 minutes or until the salmon is fully cooked (140 degrees).
To assemble start by dividing the rice between two bowls.
- Top with pickled carrots, sliced cucumbers and avocado.
- Top with salmon and drizzle with spicy mayo and a drizzle of eel sauce, if desired. Serve immediately and enjoy!