Quick Salmon And Rice Bowl Recipe

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Cook the rice in a rice cooker according to the manufacturers instructions (or on the stove top according to the instructions on the package*).
2. 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.
3. 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.
4. Whisk together the soy sauce, remaining ½ teaspoon sesame oil, and honey in a small bowl. Set aside.
5. Divide the rice among 4 bowls and top each with salmon, eggs, and avocado**.

*If you use the stovetop method, this meal takes about half an hour total to prepare. Still a short amount of time, relatively, but don't be surprised when it doesn't take 15 minutes!
**Omit eggs and sauce for kiddos under 1 year old and be sure to check the salmon for bones.


Source: Honest Cooking