We all have our go-to quick and easy dinner that we rely on when we're rushed or feeling uninspired. This is mine.
I love a good rice bowl and I've made countless variations on this basic recipe over the last few years. I do also love salmon, so that's usually the protein I use (sometimes with a jammy soft-boiled egg on top!), but you could use any protein you prefer.
First I brush the salmon with maple syrup or honey, then season it with salt and pepper. I like using harissa as the seasoning, but you can skip that, or instead try curry powder, bbq seasoning, Cajun spices...
If I'm really in a hurry, I'll use ramen noodles instead of rice, but honestly, the rice cooks up so fast in my rice cooker (I have this one and love it!), and is pretty much done by the time I've cooked the salmon and prepped the toppings. I prefer jasmine rice, but you can use any kind of rice you want.
As for the toppings, I use all kinds of things. Basically whatever I have on hand: avocado, cucumbers, onions, fried onion rings, pickled beets, radishes, you get the idea. There are no rules here.
And then I garnish with chives, scallions, sesame seeds. And that's it.
There really isn't much of a recipe, but here goes!
Maple Harissa Salmon Ginger Lime Rice Bowl
Makes 2 servings.
For the Rice
Olive oil
1 cup jasmine rice, rinsed
1 inch fresh ginger
Zest from one lime
Juice from half of lime, cut the other half into wedges
Kosher salt
Freshly ground black pepper
For the Salmon
2 salmon fillets
1 teaspoon maple syrup
1 teaspoon harissa
Kosher salt
Freshly ground black pepper
To Assemble
1 avocado, thinly sliced
2 tablespoons diced red onion
1 tablespoon chopped fresh chives
2 teaspoons sesame seeds
2 teaspoons black sesame seeds
Soy sauce, for drizzling
Sriracha Mayo, for drizzling
Add the oil to your pot or rice cooker over medium heat. When the oil is hot, add the rice and ginger and stir for a few minutes until the rice is slightly toasted. Add 1 1/4 cups water, the lime zest, and salt and cook the rice. When the rice is done, add the lime juice and season to taste with salt and pepper. Fluff with a fork and keep warm.
While the rice is cooking, season the salmon with salt and pepper, then brush or drizzle with maple syrup and season with harissa. Heat a skillet over medium heat and add the salmon, skin side down.
Cook without moving until the meat is cooked about 1/3 of the way up, then carefully flip the fillets and cook the top side for another minute or two (or to your desired doneness).
Spoon the rice into two bowls and top with the salmon (you can remove the skin if you wish), add the avocado slices and onion, then garnish with the chives and sesame seeds.
Serve with the lime wedges and soy sauce and Sriracha mayo for drizzling.
