Salmon & Shrimp Rice Bowl
_____Ingredients:_____
– 1 cup jasmine rice
– 2 cups water
– 1 tablespoon olive oil
– 2 salmon fillets (about 6 oz each)
– 10 large shrimp, peeled and deveined
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon paprika
– 1 red bell pepper, thinly sliced
– 1 avocado, sliced
– 1/2 cup edamame, shelled and cooked
– 1/4 cup green onions, chopped
– 1 tablespoon sesame seeds
– 2 tablespoons soy sauce
– 1 tablespoon sriracha sauce
– 1 teaspoon honey
– Lime wedges, for serving
_____Directions:_____
1. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a rice cooker or saucepan. Cook according to the rice cooker’s instructions or bring to a boil, then cover and reduce to a simmer for 18 minutes, or until water is absorbed.
2. While the rice is cooking, heat olive oil in a skillet over medium-high heat. Season the salmon fillets and shrimp with salt, pepper, and paprika. Sear the salmon for 4 minutes on each side or until cooked through. In the same skillet, cook the shrimp for 2-3 minutes on each side or until pink and opaque.
3. In a small bowl, mix the soy sauce, sriracha, and honey. Set aside.
4. To assemble the bowls, divide the cooked rice among four bowls. Top each with equal amounts of salmon, shrimp, red bell pepper, avocado slices, and edamame. Drizzle the soy sauce mixture over each bowl. Garnish with green onions, sesame seeds, and lime wedges.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 495 kcal | Servings: 4 servings
