Salmon Rice Bowl Recipe

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses) to remove excess starch.

Combine the rinsed rice and 1.1 cups water in a medium saucepan. Let sit 10 minutes (optional) for even hydration.

Bring to a gentle boil over medium-high heat, then reduce to the lowest simmer, cover tightly and cook 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Fluff the rice with a fork. Stir in 1 tsp rice vinegar and 1/4 tsp salt while warm. Keep covered until assembling bowls.

Pat the salmon fillets dry with paper towel. Season both sides lightly with 1/2 tsp black pepper.

In a small bowl, whisk together 2 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp minced garlic and 1 tsp grated ginger to make the marinade/ glaze.

Place the salmon in a shallow dish or zip-top bag and pour half of the marinade over the fish (reserve the rest for finishing). Let marinate at room temperature 10–15 minutes (or up to 30 minutes in the refrigerator).

Heat 1 tbs neutral oil in a nonstick or stainless skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula to ensure even contact.

Sear skin-side down 4–5 minutes until the skin is crisp and golden. Flip carefully and sear the flesh-side 1.5–3 minutes more depending on thickness, basting with the reserved marinade during the last minute. Aim for medium (opaque with a slight translucent center) or cook to your preferred doneness.

Remove salmon to a plate and let rest 2–3 minutes. Sprinkle toasted sesame seeds over the fillets if using, and cut into bite-sized pieces for serving.

Make the spicy mayo by whisking together 2 tsp mayonnaise, 1 tsp sriracha and 1 tsp rice vinegar until smooth. Adjust heat by adding more sriracha if desired.

If you like, mix a small squeeze (about 1/2 lime) of lime or lemon over the salmon pieces or in the bowl for brightness. Drizzle 1/2 tsp toasted sesame oil over the bowl components before serving.

Prepare the vegetables: thinly slice 1/2 cup cucumber, julienne 1/2 cup carrot, slice 1/2 avocado and thinly slice scallions. Arrange or toss 2 cups baby spinach or mixed greens to split between bowls.

Divide warm rice between two bowls (about 1/2 cup cooked rice per bowl for a lighter serving, leaving room for toppings). Gently fan or mound rice so there is space for toppings.

Top each bowl with baby spinach/mixed greens, cucumber, carrot, sliced avocado, and salmon pieces.

Drizzle each bowl with the spicy mayo, the reserved soy-mirin glaze, and a small drizzle of toasted sesame oil. Sprinkle sliced scallions, nori strips, furikake and extra sesame seeds as desired. Add pickled ginger on the side if using.

Serve immediately while salmon is warm. Provide lime wedges for squeezing at the table.