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.
Rachael writes recipes for foods that are simple, comforting and delicious. Whether you are cooking for your family or having friends over for dinner and drinks, you’ll find recipes here to fit any occasion. From cocktails to appetizers, desserts and entrees, the recipes you will find here incorporate Rachael's desire for Midwestern comfort food, love of International cuisine, and need for dishes that don’t take hours to make.