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The Crispy Salmon and Rice Bowl is not just a meal; it's an experience that combines health, flavor, and visual appeal in one delightful dish. With the growing trend of sushi-inspired recipes taking center stage in home kitchens, this bowl stands out thanks to its balance of textures and flavors. The crispy skin of the salmon paired with the warm, sticky sushi rice creates a satisfying harmony that is perfect for either lunch or dinner.

Crispy Salmon and Rice Bowl

Dive into this delicious Crispy Salmon and Rice Bowl, a perfect blend of flavors and textures! Featuring golden, crispy salmon atop fluffy sushi rice, fresh avocado, crunchy cucumber, and zesty pickled ginger, this dish is a feast for the senses. Drizzle with soy sauce, mirin, and sesame oil for a mouthwatering glaze. It's quick to prepare and ideal for a tasty lunch or dinner. Garnish with green onions and sesame seeds for the perfect finishing touch!
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Ingredients
  

2 salmon fillets (skin-on for extra crispiness)

1 cup sushi rice

1 1/4 cups water

2 tablespoons soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon sesame oil

1 avocado, sliced

1 cup cucumber, julienned

1/4 cup pickled ginger

2 green onions, chopped

Sesame seeds for garnish

Salt and pepper to taste

Optional: Sriracha or spicy mayo for drizzling

Instructions
 

Prepare the Rice: Rinse sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

    Cook the Salmon: While the rice is resting, season the salmon fillets with salt and pepper. Heat a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down in the hot skillet. Cook for about 5-7 minutes or until the skin is crispy and golden brown.

      Flip and Glaze: Carefully flip the salmon and reduce heat to medium. Add soy sauce, mirin, and sesame oil to the skillet. Simmer for another 3-4 minutes, basting the salmon with the sauce until cooked through and glazed.

        Assemble the Rice Bowl: Fluff the sushi rice with a fork and divide it between two bowls. Top each bowl with a salmon fillet, avocado slices, julienned cucumber, and pickled ginger.

          Garnish: Sprinkle chopped green onions and sesame seeds on top. If desired, drizzle a little Sriracha or spicy mayo for an added kick.

            Serve: Enjoy your Crispy Salmon and Rice Bowl warm, garnished to your liking.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2