In only fifteen minutes, create a stunning seafood bowl with a soft boiled egg and cream avocado.
By Rachael White
This is a a meal you can feel great about on a busy night. In no time at all you can have a complete meal and feel free to add in more of your favorite vegetables.
Be sure to check out the video below for more info.
- 2 cups white sushi rice
- 4 salmon fillets
- 2½ teaspoons toasted sesame oil
- salt and black pepper
- 4 eggs, room temperature
- 2 avocados, sliced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- Cook the rice in a rice cooker according to the manufacturers instructions (or on the stove top according to the instructions on the package*).
- Heat the oven to 425 degrees Fahrenheit. While the oven heats up, place the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with 2 teaspoons of the sesame oil and season to taste with salt and pepper. Transfer to the oven and cook 9-12 minutes or until the fish is opaque but flakes easily. (Check out the video for a great method to test doneness!)
- While the salmon cooks, bring a pot of water to a boil. Add the eggs gently and cook for 7 minutes. Transfer to an ice bath until cool enough to handle. Peel the eggs and cut them in half.
- Whisk together the soy sauce, remaining ½ teaspoon sesame oil, and honey in a small bowl. Set aside.
- Divide the rice among 4 bowls and top each with salmon, eggs, and avocado**.
**Omit eggs and sauce for kiddos under 1 year old and be sure to check the salmon for bones.