Salmon & Avocado Rice Bowl

[Bushman]

Makes 4 Servings

2 cups white sushi rice
4 salmon fillets
2 1/2 teaspoons toasted sesame oil
salt and black pepper
4 eggs, room temperature
2 avocados, sliced
2 tablespoons low sodium soy sauce
1 tablespoon honey
Cook the rice in a rice cooker according to the manufacturers instructions (or on the stove top according to the instructions on the package*).
Heat the oven to 425 degrees Fahrenheit. While the oven heats up, place the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with 2 teaspoons of the sesame oil and season to taste with salt and pepper. Transfer to the oven and cook 9-12 minutes or until the fish is opaque but flakes easily.
While the salmon cooks, bring a pot of water to a boil. Add the eggs gently and cook for 7 minutes. Transfer to an ice bath until cool enough to handle. Peel the eggs and cut them in half.
Whisk together the soy sauce, remaining 1/2 teaspoon sesame oil, and honey in a small bowl. Set aside.
Divide the rice among 4 bowls and top each with salmon, eggs, and avocado**.
Pour soy sauce and honey over bowl

[Oldvine Zin]

Made this tonight and used white soy sauce wow so good. Also served a poke salad as a side bushman

OVZ

[Bushman]

That poke salad sounds good but the rice bowl usually fills me up. Glad you liked it!

[Oldvine Zin]

I was making dinner for 6, I'm not a fisherman so at the store fresh king was $35 a pound and sushi grade tuna was 0nly $12 so a couple pounds of salmon and a pound of tuna as filler.

OVZ

[OtisT]

You guys are making my mouth water with all this talk of salmon, poke salad, avacado. Guess I’ll go make something boring for myself to eat now, but a visit to the sushi place is in my near future. Otis

[Bushman]

Good thing fishing season is coming up as I am down to my last 50 lbs.