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To make the viral TikTok salmon rice bowl, gather these items: - 2 salmon fillets (about 6 oz each) - 1 cup sushi rice - 1 1/4 cups water - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 1 teaspoon honey - 1 avocado, sliced - 1 small cucumber, thinly sliced - 2 green onions, chopped - 1 tablespoon sesame seeds - Nori sheets, cut into strips (optional) - Pickled ginger for garnish (optional) The key parts of this dish are the salmon and sushi rice. Here’s why they matter: - Salmon: Fresh, high-quality salmon gives rich flavor and texture. It cooks quickly and pairs well with the rice. Look for bright color and firm flesh when buying. - Sushi rice: This rice is sticky and perfect for holding together. It gives the bowl a nice base. Rinse it well before cooking to remove excess starch. You can add extra flavors and textures with these optional items: - Nori sheets: These seaweed strips add a nice crunch and ocean flavor. They also look great in the bowl. - Pickled ginger: This adds a tangy flavor that cuts through the richness of the salmon. It’s a fun addition for those who love a little zing. Feel free to mix and match these ingredients to make your bowl unique! For the full recipe, check out the details above. To make the sushi rice, start by rinsing the rice. Use cold water until it runs clear. This step removes excess starch and helps the rice cook well. In a medium saucepan, add the rinsed rice and 1 1/4 cups of water. Bring it to a boil over high heat. Once it boils, lower the heat. Cover the pan with a lid and let it simmer for 15 minutes. After that, remove it from heat but keep it covered for another 10 minutes. Finally, fluff the rice with a fork to make it nice and airy. While the rice cooks, it’s time to cook the salmon. Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Season each salmon fillet with salt and pepper on both sides. Place the salmon skin-side down in the pan. Cook for about 4-5 minutes. Then flip the fillets and cook for another 3-4 minutes. The salmon should be golden and cooked all the way through. This method gives you a nice crust and keeps it juicy inside. Now, you can assemble your salmon rice bowl. Start with the fluffy sushi rice as the base in a serving bowl. Place the cooked salmon on top. Next, add sliced avocado and thin cucumber slices. Drizzle the soy sauce mixture over everything. For garnish, sprinkle sesame seeds and chopped green onions on top. If you like, you can add nori strips and pickled ginger for extra flavor. Enjoy your beautiful, tasty meal right away! Check the Full Recipe for more details. When choosing salmon, look for bright color and firm texture. Fresh salmon has a shiny, moist surface. Avoid salmon with dull skin or brown spots. If you can, buy wild-caught salmon. It usually tastes better and is healthier. Always check for a fresh smell. If it smells fishy, skip it. To get fluffy sushi rice, rinse it well. This removes excess starch. Use cold water until it runs clear. This step is key for good texture. After rinsing, let it soak for 30 minutes. This helps the rice cook evenly. Use a 1:1.25 rice-to-water ratio. Always cover the pot while cooking to trap steam. To make your bowl pop, add fresh herbs. Chopped cilantro or basil adds a nice twist. For a crunch, sprinkle on toasted sesame seeds. Thinly sliced radishes also add color and texture. Use nori strips for a fun touch. A drizzle of spicy mayo can elevate the flavor. Don't forget to serve with pickled ginger for freshness. Try these tips from the Full Recipe to impress your friends and family! {{image_2}} You can switch out salmon for other proteins. Chicken or shrimp works well. Just make sure you adjust the cooking time. For chicken, cook until it reaches 165°F. For shrimp, cook until they turn pink. These options add variety without losing flavor. If you prefer a plant-based option, tofu or tempeh is great. Use firm tofu for the best texture. Cut it into cubes and pan-fry until golden. You can also use chickpeas for protein. Toss them in a bit of soy sauce for flavor. These options keep the dish satisfying and healthy. You can change the flavor with sauces. Try spicy mayo for a kick. Just mix mayonnaise with sriracha. Another tasty option is teriyaki sauce. It adds a sweet and savory touch. You can also experiment with hoisin or peanut sauce. These variations make every bowl a new adventure. For more ideas, check the Full Recipe for inspiration. You can store leftover salmon rice bowl in an airtight container. Place your leftovers in the fridge. They will stay fresh for up to two days. Be sure to separate the salmon and rice if you plan to store them for a longer time. This keeps each component tasting great. When you are ready to eat your leftover salmon rice bowl, reheating it right is key. Use the microwave for quick heating. Place the bowl in the microwave and heat for 1-2 minutes. Stir halfway through to warm it evenly. If you prefer, you can reheat it in a skillet. Add a splash of water for moisture and cover with a lid. Heat over low until it warms through. If you want to save your salmon rice bowl for later, freezing is a great option. Place the bowl in a freezer-safe container. Make sure to seal it tightly to avoid freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. Note that the texture might change slightly after freezing, but it will still taste yummy. For the full recipe, check out the main article. The best rice for a salmon rice bowl is sushi rice. Sushi rice is sticky and holds together well. This makes it easy to eat with chopsticks. It also absorbs flavors from the sauce. You want short-grain rice for the best texture. Yes, you can prep some parts of this meal ahead. Cook the rice and salmon in advance. Just store them in separate containers. When ready to eat, reheat the rice and salmon before serving. Keep the toppings like avocado and cucumber fresh. Add these just before you eat for the best taste. To check if salmon is cooked, look for its color. It should change from bright pink to a more opaque shade. Use a fork to flake the fish. If it flakes easily and is no longer raw in the center, it is done. The internal temperature should reach 145°F. If you want to follow the full recipe, check the cooking time closely. You learned how to make a delicious salmon rice bowl. We covered every step, from ingredients to cooking methods. Remember to choose the freshest salmon and cook your rice well. Add fun toppings to make it your own. Don’t forget storage tips for leftovers. Cooking at home can be fun and tasty. Explore flavor variations and adapt the recipe to suit your taste. Enjoy creating a dish that impresses and satisfies!

Viral TikTok Salmon Rice Bowl

Savor the deliciousness of a Savory Salmon Rice Bowl with this easy recipe that brings fresh flavors to your table! Learn how to perfectly cook salmon and sushi rice while adding creamy avocado and crisp cucumber for a perfect bowl. Ideal for a quick weeknight dinner or meal prep, this dish will delight your taste buds. Click through now to explore this recipe and create your own culinary masterpiece!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup sushi rice

1 1/4 cups water

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 teaspoon honey

1 avocado, sliced

1 small cucumber, thinly sliced

2 green onions, chopped

1 tablespoon sesame seeds

Nori sheets, cut into strips (optional)

Pickled ginger for garnish (optional)

Instructions
 

Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water, and bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 additional minutes. Fluff with a fork afterward.

    Cook the Salmon: While the rice is cooking, heat sesame oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Place them skin-side down in the skillet. Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes or until the salmon is cooked through and has a nice golden crust.

      Make the Sauce: In a small bowl, whisk together the soy sauce and honey until well combined. Set aside.

        Assemble the Bowl: In a serving bowl, layer the fluffy sushi rice as the base. Top with the cooked salmon, sliced avocado, and cucumber. Drizzle the soy sauce mixture over the top.

          Garnish and Serve: Sprinkle with sesame seeds and chopped green onions. If desired, add nori strips and a side of pickled ginger for an extra flavor boost. Serve immediately and enjoy!

            Prep Time: 15 mins | Total Time: 45 mins | Servings: 2