Obake Bowl A Recipe
Make Obake Bowl A Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Grains
Protein & Marinade
Vegetables & Pickles
Sauces & Toppings
Seasonings & Pantry
Method
Base & Grains
- 1
Rinse and cook rice
Rinse 2 cups short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or saucepan. If using a saucepan, bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let steam 10 minutes covered.
- 2
Season rice
While rice cooks, warm 2 tbsp rice vinegar, 1 tbsp sugar and 1/2 tsp salt in a small pan (or microwave) just until sugar dissolves. Transfer cooked rice to a wide bowl, drizzle the vinegar mixture over it, and gently fold with a paddle or spatula to evenly season and slightly cool. Set aside to reach warm (not hot) temperature.
Protein & Marinade
- 3
Marinate salmon
In a medium bowl combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil, 1/2 tbsp gochujang (or sriracha), and 1 tsp honey. Stir to combine. Add the 10 oz cubed salmon and toss gently to coat. Marinate in the refrigerator for 10–15 minutes while other components are prepared (do not exceed 30 minutes to preserve texture).
- 4
Finish the protein
Option A (raw/ponzu-style): If you prefer sashimi-style, remove salmon from marinade, drain excess, and reserve a tablespoon of marinade to drizzle. Option B (seared): Heat 1 tsp neutral oil in a nonstick skillet over medium-high. Add salmon pieces in a single layer (do not overcrowd) and sear 1–2 minutes per side until lightly caramelized but still tender inside. Remove from heat and set aside. Spoon reserved marinade or 1 tsp soy over cooked salmon if desired.
Vegetables & Pickles
- 5
Prepare vegetables
While rice and salmon are resting, thinly slice or julienne 1/2 cup cucumber and 1/2 cup carrot. If using frozen edamame, thaw and quickly blanch in boiling water 1–2 minutes, then drain. Thinly slice green onions and set aside pickled ginger and quick-pickled radish (if using).
- 6
Quick-pickle radish (optional)
For quick pickles: combine 1/2 cup thinly sliced radish with 1/4 cup rice vinegar, 1 tsp sugar and a pinch of salt in a small jar. Let sit 10–15 minutes while you finish other steps.
Sauces & Toppings
- 7
Make spicy mayo
In a small bowl mix 3 tbsp mayonnaise with 1 tsp chili oil or 1/2 tsp sriracha (adjust heat to taste). Stir until smooth. If you like brighter flavor, add 1/2 tsp lime juice.
- 8
Toast sesame seeds
In a dry skillet over medium heat toast 1 tsp sesame seeds, stirring frequently, 1–2 minutes until fragrant and lightly golden. Remove from heat.
Assembly
- 9
Plate the bowl
Divide the seasoned rice among 2 bowls (about 1 cup rice per bowl). Arrange marinated/seared salmon on one side of each bowl (about half the salmon per bowl). Neatly place cucumber, shredded carrot, edamame, pickled radish and pickled ginger in separate small piles around the rice to create visual contrast.
- 10
Add sauces & finish
Drizzle spicy mayo over the salmon and a little of the reserved marinade or 1 tsp soy over the vegetables. Sprinkle toasted sesame seeds, 1 tsp furikake (if using), sliced green onion and nori strips over the bowls. Add a wedge of lime or lemon to each bowl to squeeze just before eating.
- 11
Serve
Serve immediately while salmon is warm (if seared) and rice is slightly warm. Provide extra soy sauce, chili oil and pickled ginger at the table.
