Crispy Sesame Salmon Rice Bowl

Ingredients

• 1 cup brown rice, cooked and chilled
• 4 fillets salmon, about 6 oz each
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds
• 1 cup kale, chopped
• 1 cup mushrooms, sliced
• 1 cup sweet potatoes, cubed
• 1 teaspoon olive oil

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon orange juice, freshly squeezed
• 1 teaspoon honey
• 1 teaspoon ginger, grated
• 1 clove garlic, minced

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Spread the cooked and chilled brown rice on a baking sheet lined with parchment paper. Drizzle with sesame oil and bake for 15-20 minutes until crispy.
3. 03
   While the rice bakes, coat salmon fillets with sesame seeds and place on a separate baking sheet.
4. 04
   In a bowl, toss kale, mushrooms, and sweet potatoes with olive oil, then spread evenly on the baking sheet with salmon.
5. 05
   Bake the salmon and vegetables for 12-15 minutes or until the salmon flakes easily and the vegetables are tender.
6. 06
   In a small bowl, whisk together soy sauce, rice vinegar, orange juice, honey, grated ginger, and minced garlic to make the dressing.
7. 07
   Assemble the rice bowls by layering crispy rice, roasted vegetables, and sesame-crusted salmon. Drizzle with the citrus dressing before serving.