Salmon Rice Bowl

• Seafood

  • 1 Salmon, steak

• Produce

  • 1/2 Avocado
  • 1 Red bell pepper

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 1 Bowl of hot white rice

• Baking & Spices

  • 1 handfull Japanese rice seasonings
  • 1 Touch of pepper
  • 1 Touch of salt

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tbsp Sesame oil

Found on spicetheplate.com

Description

Ingredients

• 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 handfull of Japanese rice seasonings

Directions

• Add oil into a non-stick pan and move the pan around so that the oil is evenly spreaded.
• Heat the pan over medium-high heat for a couple of minutes until shimmering.
• Carefully place the salmon onto the pan with the skin-side down and sprinkle with salt and pepper.
• 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.
• Flip the salmon with a spatula, cook for another 3 minutes until cooked through.
• Place the salmon onto the rice and drizzle with teriyaki sauce.
• Add sesame oil into a pan, sauté the red pepper for 1-2 minutes until soft and fragrant.
• Boil a cracked egg under water until cooked and cut half of the avocado into pieces.
• Place the pepper, egg and avocado onto the rice.
• Sprinkle with Japanese rice seasonings to serve.