Salmon Bowl Recipe

Rinse and Cook Rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs mostly clear (about 2–3 minutes). Drain well. Combine rinsed rice and 2.25 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, for 10 minutes.

Season the Rice

While rice rests, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small bowl and stir until dissolved. Transfer the cooked rice to a wide bowl or shallow pan. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon, fanning the rice (or allowing it to cool) if desired to help it gloss and stop steaming. Keep rice covered and warm until assembly.

Make the Marinade

In a shallow dish or bowl, whisk together 3 tbs soy sauce, 2 tbs mirin, 1 tbs honey or maple syrup, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp grated ginger, 2 tbs neutral oil, and 1/2 tsp black pepper until combined.

Marinate Salmon

Pat 4 salmon fillets dry with paper towels. Place them skin-side down (if skin-on) in the marinade, spooning marinade over the top. Let sit at room temperature for 10–15 minutes or refrigerate for up to 30 minutes for more flavor. Reserve remaining marinade.

Grill or Pan-Sear Salmon

Heat a grill or large nonstick/skillet over medium-high heat and brush grates or pan with a little oil. Remove salmon from marinade and let excess drip off (discard marinade that contacted raw fish). For skin-on fillets, place skin-side down and press gently for 20 seconds to prevent curling. Cook 3–5 minutes per side depending on thickness, until the salmon reaches an internal temperature of 125–130°F (51–54°C) for medium-rare to medium, or cook longer to desired doneness. If using a grill, close lid and monitor. Rest cooked fillets 3–4 minutes before serving. Optionally brush with a splash of reserved ponzu or soy just before removing from heat.

Prepare toppings while salmon rests. Thinly slice 1 cup cucumber, slice 1 cup avocado, shred 1/2 cup carrots, and cook/shell about 3/4 cup edamame if not pre-cooked. Thinly slice scallions and cut nori sheet into thin strips. Arrange toppings in separate small bowls for a build-your-own service so diners can choose their favorites.

If making spicy mayo, combine 1/4 cup mayonnaise with sriracha to taste (start with 1 tbs). Warm 1 tsp toasted sesame oil and/or have ponzu or extra soy sauce ready for drizzling. Toast sesame seeds in a small dry skillet over medium heat, stirring, until fragrant and lightly browned, about 1–2 minutes. Halve limes for wedges.

Assemble bowls: divide seasoned sushi rice among 4 bowls (about 1 cup cooked rice per bowl). Top each with a salmon fillet (slice into 2–3 pieces if desired) and arrange chosen vegetables and toppings around the fish. Drizzle with ponzu or spicy mayo, sprinkle toasted sesame seeds and scallions, add nori strips and a lime wedge. Serve immediately.