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Seattle Asian Salmon Bowl

4.84 from 25 votes

These Asian Salmon Bowls are my new addiction!! Served over brown rice and topped with cucumbers, avocado and sprouts and drizzled with a soy-wasabi vinaigrette – SO good!

Prep Time: 10

Cook Time: 10

Total Time: 20

Yield: 4 servings

Course: Dinner

Cuisine: Asian

Ingredients

For The Salmon Bowl:

1/2 cup green onions (thinly sliced)
1 English cucumber (sliced)
1 tbsp toasted sesame seeds
1 4- ounce avocado (diced)
2 cups cooked brown rice
3/4 cup sprouts such as daikon radish
1 strip nori (shredded)
16 ounces wild salmon (cut in 4 pieces)
olive oil spray
salt and fresh ground pepper to taste

For the Soy-Wasabi Vinaigrette:

2 tbsp less sodium soy sauce (or GF Tamari)
2 tsp wasabi (in tube)
2 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sesame oil

Instructions

Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray.
When hot sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).
Split rice into four bowls equally, 1/2 cup each.
Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts.
Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.
Serve immediately.

Video

Nutrition

Serving: 1bowl, Calories: 395kcal, Carbohydrates: 31g, Protein: 27g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 62mg, Sodium: 326mg, Fiber: 5g, Sugar: 1.5g

- WW Points: 7

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