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Ingredients for a salmon rice bowl including fresh salmon fillets, jasmine rice, fresh green avocado, sriracha, mayonnaise, and black and white sesame seeds.

The Ultimate Seared Salmon Rice Bowl Recipe

This visually stunning Salmon Rice Bowl features steaming fluffy white jasmine rice, perfectly seared and flaked salmon, fanned avocado, and a generous thick zigzag drizzle of creamy spicy mayo.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Salmon Rice Bowl Ingredients
  • 1 cup jasmine rice 200g, dry white
  • 1.5 cups water 350ml, for cooking rice
  • 2 fillets salmon About 6 oz (170g) each
  • 1 tbsp olive oil 15ml
  • 0.5 tsp kosher salt 3g
  • 0.25 tsp black pepper 1g
  • 1 medium fresh green avocado Sliced and fanned
  • 3 tbsp mayonnaise 45g
  • 1 tbsp sriracha 15ml, mixed with mayonnaise
  • 1 tbsp red chili sauce 15ml
  • 1 tbsp toasted white and black sesame seeds 9g
  • 2 stalks green scallions Finely chopped

Equipment

  • 2 Shallow Wide Ceramic Bowls Essential for proper plating.
  • 1 Non-stick Skillet For achieving a golden-brown crust on the salmon.
  • 2 Plastic Squeeze Bottles For the perfect thick zigzag and thin drizzle.

Method
 

Step-by-Step Instructions
  1. Place 1 cup (200g) of jasmine rice into a fine mesh strainer and rinse under cold water until the water runs clear. Transfer to a medium saucepan with 1 1/2 cups (350ml) of water and a pinch of salt. Bring to a boil, reduce to the lowest heat, cover tightly, and simmer for 15 minutes. Let rest covered for 10 minutes, then fluff with a fork.
  2. Pat the 2 salmon fillets completely dry with a paper towel. Season evenly with 1/2 tsp (3g) kosher salt and 1/4 tsp (1g) black pepper. Heat 1 tbsp (15ml) olive oil in a non-stick skillet over medium-high heat. Sear flesh-side down for 4-5 minutes until a deep golden-brown crust forms. Flip and cook for 3-4 minutes. Transfer to a plate and gently flake with a fork.
  3. Whisk together 3 tbsp (45g) mayonnaise and 1 tbsp (15ml) sriracha to create a pale orange creamy sauce. Transfer to a small squeeze bottle. Cut the fresh green avocado in half, remove the pit, peel, and slice smoothly. Press down gently to fan out the slices.
  4. Scoop a mound of steaming fluffy white jasmine rice into a shallow wide ceramic bowl. Arrange the seared and flaked salmon on one side. Place the fanned avocado slices next to the salmon. Apply a thick, zigzagging drizzle of the spicy mayo and a thinner drizzle of the red chili sauce. Garnish with toasted white and black sesame seeds and finely chopped green scallions.

Notes

Rinse the Rice Thoroughly: This removes surface starch to ensure the rice is completely fluffy.
Dry the Fish: A dry surface guarantees a deep golden crust when searing instead of a steamed texture.