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In recent years, the culinary world has seen a surge in the popularity of sushi and rice bowls, capturing the hearts and appetites of food enthusiasts everywhere. These dishes not only offer a delightful fusion of flavors but also deliver a balance of nutrition and convenience. Among the many variations, the Crispy Salmon and Rice Bowl stands out as a delicious, healthy, and easy-to-make meal that is perfect for any time of day.

Crispy Salmon and Rice Bowl

Elevate your dinner with this delicious crispy salmon and rice bowl! Perfect for sushi lovers, this easy recipe features beautifully cooked salmon fillets served over seasoned sushi rice. Add creamy avocado, crunchy cucumber, and fresh radishes for the perfect balance of flavors and textures. Ready in just 40 minutes, it’s an ideal meal for a cozy night in. Don’t forget the sesame seeds and optional nori for a finishing touch!
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Ingredients
  

2 salmon fillets (skin-on)

Salt and pepper, to taste

1 cup sushi rice

1 ¼ cups water

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon soy sauce

1 teaspoon honey (or maple syrup)

1 avocado, sliced

½ cucumber, thinly sliced

2 radishes, thinly sliced

2 green onions, chopped

Sesame seeds, for garnish

Nori sheets (optional), cut into strips

Instructions
 

Prepare the Rice: Rinse the sushi rice under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy. Combine the rice and water in a medium pot and bring to a boil over medium heat. Once boiling, reduce to low, cover, and simmer for about 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

    Season the Rice: Once the rice has rested, transfer it to a large bowl. In a small bowl, combine rice vinegar, sesame oil, soy sauce, and honey. Drizzle this mixture over the rice and gently fold to incorporate. Allow the rice to cool slightly.

      Cook the Salmon: Heat a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet (this is important for extra crispiness) and cook for about 4-5 minutes, without moving them, until the skin is crisp. Flip the fillets and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

        Assemble the Bowl: In serving bowls, place a generous scoop of the seasoned rice at the bottom. Top with the crispy salmon fillets, sliced avocado, cucumber, radishes, and chopped green onions.

          Garnish and Serve: Sprinkle sesame seeds over the top and add nori strips if desired. Drizzle with extra soy sauce or your favorite condiment, like spicy mayo or sriracha, for an added kick!

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