Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grain Base
Salmon
Toppings
Method
Prepare Rice
Cook the Rice
Rinse 1 cup of white rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15-18 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Prepare Salmon
Marinate the Salmon
In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of BBQ sauce, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Brush the mixture over 2 pieces of salmon fillets and let it marinate while preparing the toppings.
Cook the Salmon
Preheat a grill or a skillet over medium heat. Once hot, place the marinated salmon fillets skin-side down (if applicable) and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let it rest for a couple of minutes.
Prepare Toppings
Chop the Vegetables
Thinly slice 2 stalks of green onions, 0.5 cucumber, and 1 avocado. Set aside for assembly.
Assemble Bowl
Create the Bowl
In a serving bowl, layer the fluffy white rice as the base. Top with the grilled salmon fillets, then arrange the sliced green onions, cucumber, and avocado on top. Sprinkle 1 tablespoon of sesame seeds over the bowl for added flavor and garnish.
