Rekka Recipe

Rinse the rice under cold running water in a fine-mesh sieve or bowl, swirling with your hand until the water runs almost clear (about 3–4 rinses). Drain 10 minutes.

Combine the rinsed rice and 2.2 cups water in a rice cooker or a heavy-bottomed saucepan. If using a saucepan, bring to a gentle boil over medium heat, cover, reduce to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice rests, mix rice vinegar (3 tbs), sugar (1.5 tbs) and salt (1/2 tsp) in a small bowl until sugar dissolves.

Transfer rice to a large shallow bowl or hangiri if available. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting-and-fanning motions to cool the rice quickly and give it a glossy finish. Set aside at room temperature (do not refrigerate).

In a small bowl combine mayonnaise (1/2 cup), Sriracha (2 tbs), gochujang (1 tbs), sesame oil (1/2 tsp), soy sauce (1 tsp), honey (1 tsp), rice vinegar (1/2 tbs) and fresh lime juice (1 tsp). Whisk until smooth and homogenous.

Taste and adjust heat or sweetness: add more Sriracha for heat, more honey for sweetness, or a splash more vinegar for tang. Transfer sauce to a squeeze bottle or piping bag for neat application, or reserve in a small bowl.

If using sashimi-grade salmon: pat salmon dry with paper towel and cut into 1/2-inch cubes or thin slices depending on desired presentation.

Lightly marinate the salmon cubes in 1 tsp light soy sauce and 1 tsp mirin for 5–7 minutes in the fridge. Do not over-marinate or the texture will change.

Toss marinated salmon with toasted sesame seeds (1 tbs) just before plating.

If using cooked protein (shrimp/tuna): dice or shred, toss with the same 1 tsp soy + 1 tsp mirin, and sesame seeds.

Prepare cucumber: remove seeds if large, then julienne into matchsticks to yield about 1/2 cup.

Thinly slice scallions to make 2 tablespoons, and have pickled ginger and toasted nori strips ready.

If you prefer extra crunch, crisp store-bought fried shallots or prepare tempura flakes and set aside 2 tablespoons per serving.

Assemble bowls

Divide the seasoned rice evenly into 4 bowls (about 1/2 cup cooked rice per serving; adjust if larger portions desired). Smooth the top.

Arrange or mound the marinated salmon (approximately 2 oz per bowl) over the rice. Scatter julienned cucumber (about 2 tbsp), pickled ginger (1/2 tbsp) and nori strips alongside.

Drizzle the spicy Rekka sauce over the salmon and rice in a zigzag or dot pattern (about 1–1.5 tbs sauce per bowl). Add a small drizzle of toasted sesame oil (a few drops, about 1/16 tsp) over each bowl for aroma.

Garnish with scallions, fried shallots or tempura flakes for crunch, microgreens or cilantro (about 1 tbsp), and an extra lime wedge and extra soy sauce on the side.

Serve immediately. Encourage diners to squeeze lime and mix components to enjoy the contrast of spicy, tangy, creamy and crunchy textures.