Salmon Avocado Brown Rice Bowl with Wasabi Soy Glaze
Seared salmon and cool avocado meet a sharp wasabi soy glaze over nutty brown rice.
Dietary
Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Fish, Soy, Sesame
This bowl pairs flaky seared salmon with creamy avocado and chewy brown rice, all tied together with a sharp, sweet-savory wasabi soy glaze. It comes together in under an hour and makes a satisfying weeknight dinner that eats lighter than it tastes. Quick-pickled cucumber adds crunch and acidity to balance the richness of the fish.
Ingredients
- 1 cup brown rice, uncooked
- 2 cups water
- 4 salmon fillets, skin-on (about 6 oz each)
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon wasabi paste
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 avocados, sliced
- 1 English cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
Method
-
Rinse the brown rice under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.
-
While the rice cooks, toss the cucumber slices with 2 tablespoons rice vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Set aside to pickle.
-
In a small saucepan, whisk together soy sauce, honey, rice vinegar, wasabi paste, garlic, and ginger. Bring to a simmer over medium heat.
-
Whisk cornstarch and 1 tablespoon water together, then stir into the simmering sauce. Cook, stirring, until glossy and slightly thickened.
-
Remove the glaze from heat and set aside, reserving half for drizzling and half for brushing the salmon.
-
Pat the salmon fillets dry and season both sides with salt and pepper.
-
Heat vegetable oil in a 9-inch skillet over medium-high heat. Add salmon skin-side down and sear until the skin is crisp.
-
Flip the salmon, brush with half of the wasabi soy glaze, and cook until the fish flakes easily and reaches an internal temperature of 125°F to 130°F.
-
Fluff the cooked brown rice and divide among four bowls.
-
Top each bowl with a salmon fillet, sliced avocado, and drained pickled cucumber.
-
Drizzle the remaining wasabi soy glaze over the bowls and garnish with scallions and sesame seeds before serving.
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Salmon Avocado Brown Rice Bowl with Wasabi Soy Glaze
This bowl pairs flaky seared salmon with creamy avocado and chewy brown rice, all tied together with a sharp, sweet-savory wasabi soy glaze. It comes together in under an hour and makes a satisfying weeknight dinner that eats lighter than it tastes. Quick-pickled cucumber adds crunch and acidity to balance the richness of the fish.
45 min 4 servings 540 cal
Ingredients
- 1 cup brown rice, uncooked
- 2 cups water
- 4 salmon fillets, skin-on (about 6 oz each)
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon wasabi paste
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 avocados, sliced
- 1 English cucumber, thinly sliced
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
Method
- 1
Rinse the brown rice under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender.
- 2
While the rice cooks, toss the cucumber slices with 2 tablespoons rice vinegar, sugar, and 1/4 teaspoon salt in a small bowl. Set aside to pickle.
- 3
In a small saucepan, whisk together soy sauce, honey, rice vinegar, wasabi paste, garlic, and ginger. Bring to a simmer over medium heat.
- 4
Whisk cornstarch and 1 tablespoon water together, then stir into the simmering sauce. Cook, stirring, until glossy and slightly thickened.
- 5
Remove the glaze from heat and set aside, reserving half for drizzling and half for brushing the salmon.
- 6
Pat the salmon fillets dry and season both sides with salt and pepper.
- 7
Heat vegetable oil in a 9-inch skillet over medium-high heat. Add salmon skin-side down and sear until the skin is crisp.
- 8
Flip the salmon, brush with half of the wasabi soy glaze, and cook until the fish flakes easily and reaches an internal temperature of 125°F to 130°F.
- 9
Fluff the cooked brown rice and divide among four bowls.
- 10
Top each bowl with a salmon fillet, sliced avocado, and drained pickled cucumber.
- 11
Drizzle the remaining wasabi soy glaze over the bowls and garnish with scallions and sesame seeds before serving.