Seattle Asian Salmon Bowl
Introducing my latest obsession: Seattle Asian Salmon Bowls! Nestled on a bed of brown rice, these bowls are adorned with fresh cucumbers, creamy avocado, and crunchy sprouts, all enhanced by a delightful drizzle of soy-wasabi vinaigrette. They are absolutely delicious!
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Ingredients
- 1/2 cup green onions
- 1 English cucumber
- 3/4 cup sprouts such as daikon radish
- 1 strip nori
- 16 ounces wild salmon
- olive oil spray
- salt and fresh ground pepper to taste
- 2 tbsp less sodium soy sauce
- 2 tsp wasabi
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 cups cooked brown rice
- 1 tbsp toasted sesame seeds
- 1 4- ounce avocado
Instructions
- 1
In a mixing bowl, whisk together the ingredients for the vinaigrette and set it aside. Warm the rice and keep it at a cozy temperature.
- 2
Lightly season the salmon fillets with a touch of salt and freshly ground pepper. Preheat a frying or sauté pan over medium-high heat, then apply a light spray of cooking oil.
- 3
Once the pan is hot, add the salmon and sear for approximately 2 to 4 minutes on each side, adjusting based on the thickness of the fillets.
- 4
Divide the rice evenly among four bowls, measuring out 1/2 cup for each.
- 5
Garnish each bowl with 1 ounce of avocado, sliced green onions, cucumber, sesame seeds, and sprouts.
- 6
Place a piece of salmon atop each bowl, drizzle with the prepared vinaigrette, and finish with a sprinkle of shredded nori.
- 7
Enjoy your dish right away.