Salmon Bowl Recipe

Pat salmon fillets dry with paper towel. Season lightly with salt and pepper on flesh and skin.

Make the marinade

Whisk together white miso, mirin, sake, light brown sugar and soy sauce in a small bowl until smooth.

Marinate

Brush about half of the miso mixture over the flesh of each salmon fillet. Reserve remaining glaze. Let sit at room temperature 15–20 minutes or refrigerate up to 1 hour (bring back to room temp before cooking).

Cook the salmon

Preheat oven to 425°F (220°C). Heat oil in an ovenproof skillet over medium-high heat until shimmering. Place salmon skin-side down and sear 2–3 minutes until skin crispy. Transfer skillet to oven and roast 6–8 minutes depending on thickness until just cooked through (125–130°F/52–55°C internal for medium). In the last 1–2 minutes, brush reserved miso glaze over the flesh and broil for 30–60 seconds if you want caramelized edges. Remove and rest 3 minutes.

Using a vegetable peeler or mandoline, shave the carrot into long ribbons. Use the peeler lengthwise on the cucumber to create ribbons; discard seeds if watery. Thinly slice red cabbage and bell pepper into julienne. Slice radishes paper-thin.

Season

Place all shaved vegetables in a bowl, toss with kosher salt and fresh lime juice. Let sit 5 minutes to soften slightly, then drain any excess liquid.

In a jar or small bowl whisk rice vinegar, grated ginger, light soy, honey and furikake. While whisking, stream in the oil to emulsify. Taste and adjust seasoning; set aside.

Whisk together mayonnaise, Dijon, apple cider vinegar, honey, smoked paprika, salt and black pepper until smooth. Adjust honey or vinegar to balance sweetness and acidity. Keep chilled until assembly.

In a small bowl mix wasabi paste, soy sauce and sesame oil until smooth. Gently fold in the puffed rice until evenly coated — do this just before serving so puffed rice remains crisp.

Place thawed peas, Greek yogurt, sour cream, chopped chives, lemon juice, garlic powder, salt and pepper in a blender or food processor. Pulse until mostly smooth but with a little texture. Add water 1 tablespoon at a time to reach a thick-dressing consistency (about 2 tablespoons). Taste and adjust salt or lemon.

Divide warm rice between 4 bowls (about 1 cup rice per bowl). Spoon about 2–3 tablespoons of pea ranch next to the rice in each bowl.

Fan or place one miso-glazed salmon fillet over the rice in each bowl (skin-side down).

Add a mound of shaved rainbow vegetables beside the salmon. Drizzle 1–2 tablespoons of the furikake vinaigrette over the vegetables and a light spoon of vinaigrette over the rice if desired.

Dot or drizzle Charleston Gold (about 1 tablespoon) around the bowl for creaminess and color.

Sprinkle puffed rice & wasabi crunch (about 2 tablespoons) over the salmon and vegetables for texture. Finish with a light sprinkle of extra furikake, toasted sesame seeds, chopped scallions and chives. Serve immediately with extra soy sauce on the side.