Salmon & Avocado Rice Bowls with Marinated Vegetables & Sesame Dressing

Salmon & Avocado Rice Bowls

with Marinated Vegetables & Sesame Dressing

30 MIN
2 Servings
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From the Test Kitchen

This umami-rich dish highlights a bevy of toppings for delicious contrast in every bite: flaky salmon dressed with citrusy ponzu, cooling avocado, and marinated cucumber and carrots all get served over a bed of brown rice. A rich, nutty sesame dressing coats every bite.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Salmon & Avocado Rice Bowls with Marinated Vegetables & Sesame Dressing
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Brown Rice
  • 1 Persian Cucumber
  • 6 oz Carrots
  • 1 Avocado
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 3 Tbsps Sesame Dressing

Salmon & Avocado Rice Bowls

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Season with salt and pepper. Peel the carrots; grate on the large side of a box grater. Medium dice the cucumber. Combine the grated carrots and diced cucumber in a bowl. Add the mirin and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
Cook the fish
3 Cook the fish

Pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and up to half the togarashi. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Transfer to a medium bowl. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Finish the fish & serve your dish

When cool enough to handle, carefully remove the skin from the cooked fish. Using two forks, flake the fish into large pieces. Add the ponzu sauce; stir to coat. Serve the cooked rice topped with the finished fish, seasoned avocado, marinated vegetables, and sesame dressing. Garnish with as much of the remaining togarashi as you'd like. Enjoy!

Finish the fish & serve your dish
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