How do I zest and juice a lime?

Start with the zesting! There are all kinds of fancy zesting tools out there, but I love my microplane zester - it does the job quickly and you can also use it for cheese. Simply drag the lime over the zester and little chopped lime peel pieces will come out the other side. As for juicing, you can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lime juice into a prep bowl with your hands.

How do I peel an avocado?

Hold the avocado firmly and carefully cut it lengthwise all around the pit. Twist it apart, and then scoop out the pit with a spoon. If the pit is being stubborn about staying in the avocado, cut that half again length-wise and it should pop out. Now take a large spoon and scoop out the delectable avocado insides from the peel.

Can this recipe be made ahead of time?

Partly! The rice and the salmon can both be cooked as long as one day ahead of time (store both in the fridge and bring them to room temperature before you use them), and you can also make the dressing ahead of time. Do the assembly right before you serve it up.

Can I use frozen salmon?

Yes! Thaw it first and pat it dry before brushing with oil and roasting.

What kind of rice works best?

White or brown rice both work well. Use whichever you enjoy, and remember that the one cup listed in the recipe means cooked rice.

Can I add more vegetables?

Absolutely! Cucumber, shredded carrots, cooked edamame or thinly sliced radishes would all be lovely. It’s your bowl—make yourself happy!

Have a question that I didn't cover?

Pop your question in the Comments section below and I will answer pronto!

Sesame Salmon Rice Bowl with Avocado

Sesame Salmon Rice Bowl

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Tender roasted salmon, creamy avocado and rice come together with a tangy lime dressing, scallions and sesame seeds in this easy dinner for two.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Oven
Cuisine: Asian

Ingredients

Scale

For the Dressing:

2 tablespoons rice wine vinegar or white wine vinegar
Juice and zest of 1 lime
2 tablespoons canola oil
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1 teaspoon honey

For the Salmon Bowls:

One ½-pound boneless salmon fillet
2 tablespoons olive oil
Salt and pepper
1 cup cooked white or brown rice
2 tablespoons rice wine vinegar or white wine vinegar
1 avocado, peeled, pitted and cut into chunks
1 scallion, sliced
1 tablespoon sesame seeds
Lime wedges, for serving

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Instructions

Preheat the oven to 425°F. Line a rimmed baking pan with parchment paper or foil.
Put all the dressing ingredients in a jar, close the lid tightly and shake until well combined.
Place the salmon on the prepared pan, brush with olive oil and sprinkle with salt and pepper. Roast for about 15 minutes, depending on thickness, until cooked through.
Gently flake the salmon into bite-sized pieces with two forks, removing the skin if needed.
Toss the cooked rice with the mirin and divide between two bowls. Top with the salmon, avocado and scallion.
Shake the dressing again and drizzle over the bowls to taste. Sprinkle with sesame seeds and serve with lime wedges.

Notes

- Salmon: There are SO many kinds of salmon out there. Wild caught salmon has the richest flavor…it is also always more expensive. Farmed salmon is usually more available and affordable, and that is what we usually use. One way or the other, you are looking for boneless salmon filets.

- Rice: We like brown rice for this recipe, but you can use any rice you like. Cook it ahead of time so you are all ready to rock when it’s time to assemble your bowls. Recently we have been loving the Ben’s pre-cooked brown rice that you just heat up in the microwave. It’s plain cooked brown rice with a little canola oil, and it tastes good!

- Rice Vinegar: Look for this mild vinegar in the international foods section of your supermarket. You can also swap in white wine vinegar if you prefer.

- Rice Wine: This is also in the international aisle. You can substitute sherry if you prefer.

Find it online: https://www.framedcooks.com/sesame-salmon-rice-bowl-2/