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To make your TikTok Salmon Rice Bowl, gather these fresh ingredients: - 1 cup sushi rice - 1 1/4 cups water - 2 fillets of fresh salmon (about 6 oz each) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 avocado, sliced - 1 small cucumber, thinly sliced - 2 radishes, thinly sliced - 2 tablespoons sesame seeds (toasted) - 2 green onions, chopped - Seaweed sheets (nori), cut into strips (optional) - Pickled ginger (for garnish) Sometimes, you might not have all the ingredients. Here are some easy swaps: - Use brown rice instead of sushi rice for a healthy twist. - Swap salmon for tuna or shrimp for a different flavor. - For a vegan option, replace fish with marinated tofu. - Use tamari instead of soy sauce for a gluten-free dish. - If you lack sesame oil, olive oil gives a nice touch too. Keeping salmon fresh is key for taste and safety. Here are my tips: - Buy salmon that smells fresh, not fishy. Look for bright, clear eyes if buying whole fish. - Always check the sell-by date on the package. - Store salmon in the coldest part of your fridge. - If you won’t use it soon, freeze it. Wrap it tightly to avoid freezer burn. - Use salmon within two days of purchase for best flavor. First, rinse the sushi rice well. Use cold water until it runs clear. This step is key to removing extra starch. Next, put the rinsed rice and water in a medium saucepan. Heat it until it boils. Cover the pot and lower the heat. Let it simmer for about 15 minutes. After that, take it off the heat. Keep it covered for another 10 minutes. This helps the rice become fluffy and perfect. While your rice cooks, it's time to marinate the salmon. In a small bowl, mix the soy sauce, sesame oil, and rice vinegar. Whisk until combined. Place the salmon fillets in a shallow dish. Pour the marinade over them. Let the salmon soak in the flavors for about 15 to 20 minutes. This will make the fish taste amazing. Now, heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down. Cook it for about 4 to 5 minutes. You want the skin to become crispy. After that, carefully flip the salmon. Cook for an additional 2 to 3 minutes. It should be just cooked through. Remove it from the heat and let it rest for a moment. To build your rice bowl, fluff the cooked sushi rice with a fork. Lightly season it with a pinch of salt. In serving bowls, divide the rice as a base. Place the salmon fillets on top. Next, arrange the avocado, cucumber, and radish slices around the salmon. This adds color and crunch. Sprinkle toasted sesame seeds and chopped green onions on top. If you like, add nori strips for extra texture. Serve with pickled ginger on the side. This gives a nice zing and completes your meal! To make perfect sushi rice, rinse it well. Rinse the rice with cold water until clear. This helps to wash away extra starch. Starch makes rice sticky, and we want it tender and fluffy. Use a medium saucepan for cooking. Combine one cup of sushi rice with one and a quarter cups of water. Bring it to a boil, then cover and lower the heat. Let it simmer for about 15 minutes. Once the water is absorbed, let it sit covered for ten more minutes. Fluff with a fork before serving. Start with fresh salmon fillets. Marinate them for 15-20 minutes in a mix of soy sauce, sesame oil, and rice vinegar. This adds great flavor. Heat a non-stick skillet over medium-high heat. Place the salmon skin-side down in the hot skillet. Cook it for 4-5 minutes until the skin is crispy. Flip the salmon carefully and cook for another 2-3 minutes. The salmon should be just cooked through. Let it rest for a moment to keep it juicy. Make your salmon rice bowl bright and colorful. Start with a base of fluffy sushi rice. Top it with the cooked salmon fillet. Arrange sliced avocado, cucumber, and radish around the salmon. This adds color and crunch. Sprinkle toasted sesame seeds and chopped green onions on top. For extra flair, add strips of nori. Serve with pickled ginger on the side for a zing. This bowl not only tastes great but looks amazing too! {{image_2}} If you want to switch things up, try different proteins. Tuna is a great choice. It has a similar taste and texture. Just marinate it like the salmon. You can also use tofu for a plant-based option. Firm tofu works best. Cut it into cubes and marinate it too. Both options keep the bowl fresh and tasty. Feel free to mix in various vegetables. Carrots add a nice crunch. Bell peppers can bring sweet flavor. You can also try edamame for a protein twist. Steamed broccoli is a great choice too. Use any veggies you like. This makes the bowl colorful and healthy. Want some extra flavor? Try spicy tuna! Just mix sriracha with the tuna. This gives a great kick. You can also add mango salsa. Dice mango with onion, lime juice, and cilantro. This adds sweetness and brightness to your dish. These twists keep your bowl exciting and new. Storing leftovers is easy. First, let your salmon rice bowl cool down. Use an airtight container to keep it fresh. Place your salmon, rice, and veggies in separate sections. This way, the flavors stay right. You can store it in the fridge for up to two days. Reheating requires care to keep it tasty. For the rice, add a splash of water before microwaving. Cover it to trap steam. Heat for 1-2 minutes until warm. For the salmon, place it in a skillet over low heat. Heat for about 3-5 minutes until hot. This helps keep the salmon moist. Freshness matters for your ingredients. Salmon lasts in the fridge for 1-2 days after cooking. Avocado and cucumber should be used within 1 day for best taste. Store radishes in a cool place to keep them crisp for about 3 days. Sesame seeds can last weeks if kept dry and cool. Yes, you can use regular rice. However, sushi rice has a sticky texture. This helps it hold together better. If you use regular rice, you may need to adjust the water. It might not clump as well, but it will still taste good. You can tell when salmon is cooked by checking its color. Cooked salmon turns from bright pink to a lighter shade. It should flake easily with a fork. The internal temperature should reach 145°F. If you have a meat thermometer, it is a helpful tool. You can serve many things with a salmon rice bowl. Here are some ideas: - Steamed broccoli - Edamame - Miso soup - A simple green salad These sides add color and extra nutrients to your meal. Yes, the TikTok Salmon Rice Bowl is a healthy choice. Salmon is rich in omega-3 fatty acids. These are good for your heart. The veggies add fiber and vitamins. Using sushi rice gives you carbs for energy. Overall, this meal balances protein, healthy fats, and carbs. This blog detailed how to create a delicious salmon rice bowl. We covered the ingredients, cooking methods, and tips for perfect results. I shared variations for different tastes and how to store your leftovers. Remember, fresh ingredients make a big difference. Try different proteins and veggies to mix things up. Cooking should be fun and creative. Enjoy making your own special bowl and impress your friends!

TikTok Salmon Rice Bowl

Craving a delicious and easy meal? Try this TikTok Salmon Rice Bowl! This recipe features fresh salmon marinated in a savory blend, served over perfectly cooked sushi rice and topped with colorful veggies like avocado, cucumber, and radishes. In just 50 minutes, you can create a stunning dish that’s perfect for any occasion. Click through to get the full recipe and impress your friends with this tasty bowl!
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Ingredients
  

1 cup sushi rice

1 1/4 cups water

2 fillets of fresh salmon (about 6 oz each)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 avocado, sliced

1 small cucumber, thinly sliced

2 radishes, thinly sliced

2 tablespoons sesame seeds (toasted)

2 green onions, chopped

Seaweed sheets (nori), cut into strips (optional)

Pickled ginger (for garnish)

Instructions
 

Rinse the sushi rice under cold water until the water runs clear. This helps to remove excess starch.

    In a medium saucepan, combine the rinsed rice and water. Bring it to a boil over medium heat, then cover and reduce the heat to low. Let it simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.

      While the rice is cooking, prepare the marinated salmon. In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar. Place the salmon fillets in a shallow dish and pour the marinade over them. Let it marinate for about 15-20 minutes.

        After marinating, heat a non-stick skillet over medium-high heat. Add the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip and cook for an additional 2-3 minutes, or until just cooked through. Remove from heat and let it rest for a moment.

          Fluff the cooked rice with a fork and season it lightly with a pinch of salt.

            In serving bowls, divide the rice as a base. Place the cooked salmon fillets on top of the rice.

              Arrange the avocado, cucumber, and radish slices around the salmon for a colorful presentation.

                Sprinkle with toasted sesame seeds and chopped green onions. Add nori strips for an extra crunch, if desired.

                  Serve with pickled ginger on the side for a refreshing zing.

                    Prep Time: 25 minutes | Total Time: 50 minutes | Servings: 2