This Salmon Rice Bowl is absolutely perfect for weeknight eating. It’s easy to make and there are so many ways to make it your own!
- 3/4 teaspoon plus 1 pinch salt, divided
- 8 ounces salmon, as you good as you can get wild caught
- 2-4 tablespoon of olive oil, divided
- 2 tablespoons finely chopped shallots
- 2 cups of chopped vegetables, in our case broccolini
- 1 teaspoon pressed garlic
- 3 cups day old rice**
- 2 large eggs
- 2 tablespoons coconut aminos
- 1 tablespoon rice vinegar (we recommended seasoned rice vinegar, but that is optional)
- 2 tablespoons sriracha
- ¼ cup mayo
- ¼ avocado, sliced
- Marinated Red Onions
MAKE THE FISH
- Use ½ teaspoon of salt to season the fish on top and sides.
- Heat 1 tablespoon olive oil in a 10 or 12-inch nonstick pan over medium high.
- Put fish in the pan, flesh side down, and cook for until it is lightly browned, 3-4 minutes, then flip it and continue to cook for 2-4 minutes.
- This salmon is absolutely perfect medium rare, and by the way, if you can eat sushi then medium rare salmon shouldn’t be a problem. By all means, absolutely don’t overcook it! We like to do about 6 minutes total.
- Remove salmon from the pan and set it aside.
MAKE THE FRIED RICE
- You should have plenty of oil in the pan from the fish but if not, add a tablespoon of oil.
- Add shallots and cook, stirring, until browned, this will happen quickly, about 30 seconds to 1 minute, then add the broccolini and cook, stirring, for about one minute, then add the garlic. Season with a pinch of salt and cook for another minute.
- Remove the broccolini from the pan and set aside.
- Add 1 or 2 tablespoons of olive oil to the pan and add the rice. Toss the rice in oil and allow it to brown in an even layer for about ten minutes.
- While rice is crisping up, crack and whisk two eggs in a small bowl.
- Drizzle the coconut aminos over the rice and stir it in.
- Push about a quarter of the rice towards the center of the pan and pour the whisked eggs in the space created. Stir and scramble-cook the egg without mixing it into the rice, about 1 to 2 minutes.
- Add the vegetable mixture back to the pan and stir the vegetables, eggs, and rice together. Season with another ¼ teaspoon of salt and drizzle rice wine vinegar over top.
- Make the Spicy Mayo: Combine the mayo and sriracha in a small bowl. Set aside.
- Divide the fried rice into two bowls. Top with half the salmon per bowl. Garnish the salmon bowl with one to two tablespoons of spicy mayo, sliced avocado, and marinated red onions.
**If you’re making it fresh, rinse the rice before and after you cook it. Drain, and if possible spread on a sheet tray and refrigerate for an hour if time allows.
Keywords: salmon rice bowl