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. 
[fve]https://www.youtube.com/watch?v=2ooANwVz028[/fve]
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Quick Salmon and Rice Bowl
- Total Time: 26 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Ready in 15 minutes, this vibrant bowl features perfectly baked salmon, a creamy avocado, and a soft boiled egg.
Ingredients
- 2 cups (473 ml) white sushi rice
- 4 salmon fillets
- 2 1/2 teaspoons toasted sesame oil
- salt and black pepper
- 4 eggs
- 2 avocados
- 2 tablespoons (30 ml) low sodium soy sauce
- 1 tablespoon (15 ml) honey
Instructions
- Cook the rice according to package instructions.
- Heat the oven to 425°F (218°C).
- Place salmon, skin side down, on a parchment-lined baking sheet. Drizzle with 2 teaspoons sesame oil and season with salt and pepper.
- Bake for 9-12 minutes, or until opaque and flakes easily.
- Bring a pot of water to a boil.
- Add eggs and cook for 7 minutes.
- Transfer eggs to an ice bath until cool.
- Peel and halve the eggs.
- Whisk together soy sauce, 1/2 teaspoon sesame oil, and honey.
- Divide rice among 4 bowls.
- Top each bowl with salmon, eggs, and avocado.
Notes
- For perfectly cooked rice, rinse the rice in a fine-mesh sieve until the water runs clear before cooking.
- If you don’t have sushi rice, use short-grain white rice. The cooking time might vary slightly.
- To prevent the avocado from browning, drizzle it with a little lime juice before adding it to the bowls.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
- Cholesterol: 200
Frequently Asked Questions
What is the best way to cook salmon for a rice bowl?
Baking at 425°F (218°C) skin-side down for 12-15 minutes produces salmon that flakes cleanly and is easy to portion over rice. It requires minimal attention compared to pan-frying.
Can I use brown rice instead of sushi rice?
Yes, brown rice works as a substitute, though it has a chewier texture and nuttier flavor. Cook it according to package instructions, which typically takes longer than white rice.
How do I make the soy honey dressing?
Whisk together low-sodium soy sauce and honey in a 2:1 ratio, then add a drizzle of sesame oil. Taste and adjust the sweetness or saltiness to your preference.
Can I use canned salmon for this bowl?
Canned salmon is a practical shortcut. Drain it well, flake it over the bowl, and add a small drizzle of sesame oil to bring it closer in richness to fresh salmon.
How should I cook the eggs for this rice bowl?
Soft-boiled eggs with a jammy yolk work best here. Boil for 6-7 minutes, transfer to an ice bath, and peel before halving over the bowl.
This looks delicious! So simple and healthy
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