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Pan-Seared Salmon Rice Bowl
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Pan-Seared Salmon Rice Bowl
A nutritious and flavorful dish featuring pan-seared salmon, served on a bed of mixed vegetable-infused Japanese rice, garnished with pickled ginger, sesame seeds, and thinly sliced green onions. This recipe combines the delicate taste of salmon with the savory flavors of Asian-inspired rice. It's a perfect meal for a weeknight dinner or a special occasion. The combination of omega-rich salmon, complex carbohydrates from the rice, and fiber from the vegetables creates a well-rounded and satisfying meal.
Time Cook
20
Level
Intermediate
Calories
550
Allergens
Fish, Soy, Gluten
Ingredients
4 pieces
Salmon fillet
180 Calories
1 cup
Japanese rice
110 Calories
2 tablespoons
Sesame oil
190 Calories
2 tablespoons
Soy sauce
10 Calories
1/4 cup
Pickled ginger
10 Calories
1/4 cup
Green onions
10 Calories
1 cup
Mixed vegetables (e.g., carrots, peas, corn)
50 Calories
Step-by-Step Instructions
1
Rinse the salmon fillets under cold water and pat them dry with paper towels. Season the salmon with salt and pepper on both sides.
2
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the salmon fillets and sear for 3-4 minutes on each side, or until cooked through.
3
While the salmon is cooking, prepare the Japanese rice according to the package instructions. Mix in 1 tablespoon of soy sauce and 1 tablespoon of sesame oil into the cooked rice.
4
To assemble the rice bowls, place a scoop of the Japanese rice mixture on the bottom of a bowl, followed by a piece of pan-seared salmon. Garnish with pickled ginger slices, sesame seeds, and thinly sliced green onions.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif