Ingredients
- 2 cups of cooked jasmine rice
- 1 pound of salmon fillets, skin removed
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 teaspoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of ginger, grated
- 2 cloves of garlic, minced
- 1 cup of sliced cucumber
- 1 avocado, sliced
- 1/4 cup of sliced green onions
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
- Optional: sriracha or chili flakes for heat
Feel free to substitute jasmine rice with brown rice for a heartier texture, or add your favorite vegetables for a personal twist. My kitchen philosophy embraces flexibility — a lesson I learned from those early days alongside my abuela.
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the soy sauce, honey, sesame oil, rice vinegar, ginger, and garlic to create a marinade.
- Place the salmon fillets on the prepared baking sheet and pour the marinade evenly over them. Let them sit for 10 minutes to absorb the flavors.
- Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- While the salmon is baking, prepare your rice and set aside. Warm or fresh rice works best for this dish.
- Once the salmon is done, assemble your bowl by starting with a generous scoop of rice. Arrange the baked salmon on top, flaked into large pieces.
- Add the sliced cucumber and avocado around the bowl, and sprinkle with green onions and sesame seeds.
- Season with salt, pepper, and a drizzle of sriracha if you enjoy a touch of heat.
These steps are designed to be straightforward and approachable, just like those family meals where everyone had a role, and joy was found in the process of creating something delicious together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International