California Style Salmon Rice Bowls
These California style salmon rice bowls are fresh smoky and nourishing with baked salmon fluffy rice cooked in chicken stock and a crunchy avocado cucumber salad.
Ingredients
Spice Rubbed Salmon
- 1 lb salmon skin on
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon ancho chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon sea salt
- 1 tablespoon olive oil
Rice
- 2 cups white rice
- 3 cups chicken stock
Avocado Cucumber Salad
- 2 Persian cucumbers or 1 English cucumber thinly sliced
- 1 to 2 ripe avocados cubed
- Juice of 2 limes
- ½ teaspoon kosher salt
- ⅓ cup finely minced red onion rinsed in cold water
- Fresh cracked black pepper
- ½ cup finely chopped cilantro
Creamy Sauce
- Use my creamy sriracha lime sauce recipe linked here (https://christinesnotebook.com/creamy-sriracha-lime-sauce)
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with foil, and place the salmon skin side down on the pan.
- In a small bowl, mix the brown sugar, smoked paprika, ancho chili powder, onion powder, garlic powder, salt, and olive oil until combined.
- Rub the seasoning blend evenly over the top and sides of the salmon.
- Bake for 10 minutes, or until just cooked through, then broil on high for 2 minutes until the top is lightly crisp.
- Remove the salmon from the oven, and let it rest for 5 to 10 minutes. Slice into portions, being careful not to cut through the skin, then peel the salmon right off.
- Rinse the rice until the water runs clear. Add the rice and chicken stock to a pot, bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat, and leave the rice covered until ready to serve. Fluff with a fork before using.
- In a bowl, combine the cucumbers, avocado, red onion, cilantro, lime juice, salt, and pepper. Toss gently, and adjust seasoning to taste.
- To assemble the bowls, add rice, top with salmon and avocado cucumber salad, and finish with a drizzle of the sriracha lime sauce.
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