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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!
Yield: 4 servings
4.87 from 23 votes

Seattle Asian Salmon Bowl

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Dinner
Cuisine: Asian
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!

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 Plus: 10