Salmon & Avocado Rice Bowl
Dinner · Japanese · Ready in 32 min · Serves 1
Pan-seared salmon with creamy avocado, sushi rice, and seaweed salad. Omega-3 and vitamin D powerhouse for bulking muscle growth.
Per serving
- Calories
- 620
- Protein
- 36 g
- Carbs
- 54 g
- Fat
- 28 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron26%
- Vitamin D99%
- B12239%
- Zinc31%
- Magnesium45%
- Omega-3298%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 180 g Salmon fillet (skin-on)
- 140 g Sushi rice (cooked)
- 100 g Ripe avocado
- 80 g Seaweed salad (pre-made)
- 80 g Cucumber
- 10 g Sesame seeds (white)
- 8 ml Olive oil
- 10 ml Lime juice
Method
- 1
If using leftover sushi rice, warm gently or serve at room temperature. Spread 140g rice in the base of a serving bowl.
- 2
Slice 100g avocado into thin wedges. Slice 80g cucumber into ribbons. Toast 10g white sesame seeds lightly in a dry pan for 1 minute.
- 3
Pat 180g salmon dry and season with salt and pepper. Heat 8ml olive oil in a non-stick pan over medium-high heat. Place salmon skin-side down and cook for 4 minutes until skin is crispy.
- 4
Flip salmon and cook for 2-3 minutes more until cooked through. Squeeze lime juice over the top.
- 5
Top rice with warm salmon fillet. Arrange avocado slices, cucumber ribbons, and seaweed salad around the fish. Scatter toasted sesame seeds over everything.
