Salmon Rice Bowl
Prep time
Cook time
Total time
Serves: 1
  • 1 salmon steak
  • 1 red bell pepper, diced
  • 1 egg
  • half an avocado
  • one bowl of hot white rice
  • 1 tablespoon oil
  • a touch of salt
  • a touch of pepper
  • 1 tablespoon sesame oil
  • a handful of Japanese rice seasonings
  1. Add oil into a non-stick pan and move the pan around so that the oil is evenly spread.
  2. Heat the pan over medium-high heat for a couple of minutes until shimmering.
  3. Carefully place the salmon onto the pan with the skin-side down and sprinkle with salt and pepper.
  4. Turn to medium heat, pan-fry the salmon for about 6-7 minutes until the skin is crispy and the salmon is 80% cooked through.
  5. Flip the salmon with a spatula, cook for another 3 minutes until cooked through.
  6. Place the salmon onto the rice and drizzle with teriyaki sauce.
  7. Add sesame oil into a pan, sauté the red pepper for 1-2 minutes until soft and fragrant.
  8. Boil a cracked egg under water until cooked and cut half of the avocado into pieces.
  9. Place the pepper, egg and avocado onto the rice.
  10. Sprinkle with Japanese rice seasonings to serve.
You could find teriyaki sauce in most of the Asian grocery stores.
The Japanese rice seasoning I used here is called Katsuo Fumi Furikake Rice Seasoning, feel free to use other types.

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Recipe by Spice the Plate at