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In the world of contemporary cuisine, rice bowls have taken center stage as a versatile and satisfying meal option. One dish that stands out among the myriad of rice bowl variations is the crispy salmon and rice bowl. This delightful creation combines the rich, buttery flavor of salmon with fluffy jasmine rice and vibrant vegetables, making it not only a feast for the eyes but also a nutritious powerhouse.

Crispy Salmon and Rice Bowl

Indulge in this crispy salmon and rice bowl that's packed with flavor and nutrition! Perfect for a quick weeknight dinner or a satisfying lunch, this dish features perfectly marinated, pan-seared salmon served over fluffy jasmine rice. Add vibrant steamed broccoli, fresh carrots, and creamy avocado for a delightful crunch. Garnish with sesame seeds and green onions for extra flair. Easy to make in under 45 minutes, it's a must-try!
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Ingredients
  

2 salmon fillets (skin-on for extra crispiness)

1 cup jasmine rice

2 cups water or vegetable broth

1 tablespoon olive oil

2 tablespoons soy sauce

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1 teaspoon garlic powder

1 teaspoon ground ginger

1 cup steamed broccoli florets

1 carrot, thinly sliced

1 avocado, sliced

2 tablespoons sesame seeds

2 green onions, chopped

Salt and pepper to taste

Instructions
 

Cook the Rice: In a medium saucepan, combine jasmine rice and water (or vegetable broth) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed. Remove from heat and let it steam for an additional 5 minutes. Fluff with a fork before serving.

    Prepare the Salmon Marinade: In a small bowl, mix together the soy sauce, honey (or maple syrup), sesame oil, garlic powder, ground ginger, salt, and pepper to taste.

      Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Allow them to marinate for at least 15 minutes, up to an hour if you have time.

        Crisp the Salmon: Heat the olive oil in a skillet over medium-high heat. Once hot, place salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy. Carefully flip the salmon and cook for an additional 2-3 minutes or until the salmon is cooked through and flakes easily with a fork.

          Assemble the Bowl: In serving bowls, add a generous portion of jasmine rice as the base. Top with crispy salmon fillets, steamed broccoli, sliced carrots, and avocado.

            Garnish: Drizzle any leftover marinade from the skillet over the salmon, and sprinkle sesame seeds and chopped green onions over the bowl for added flavor and crunch.

              Serve: Enjoy your crispy salmon and rice bowl warm, with your favorite hot sauce or additional soy sauce on the side if desired.

                Prep Time: 20 mins | Total Time: 45 mins | Servings: 2