Salmon Bowl Recipe

Rinse and Cook Rice

Rinse 1 cup rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Combine rinsed rice and 1.25 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes (or according to package instructions) until water is absorbed.

Remove from heat and let rice rest, covered, for 10 minutes. Fluff with a fork and stir in 1 tsp rice vinegar and 1/4 tsp salt. Keep covered and warm until assembling bowls.

Marinate

Pat salmon dry with paper towels. In a small bowl whisk 1 tbs olive oil, 1 tbs soy sauce, 1 tsp lemon juice, 1 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Brush or spoon marinade onto both sides of the salmon and let sit 10–15 minutes while rice cooks.

Cook

Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil if needed. Place salmon presentation-side down and sear 3–4 minutes without moving until a golden crust forms. Flip and cook 2–4 minutes more (depending on thickness) until salmon reaches desired doneness (internal temp 125–130°F for medium-rare to 145°F for well done).

Alternatively, you can broil: place marinated salmon on a foil-lined baking sheet and broil 6–8 minutes, watching closely.

Let the salmon rest 3–5 minutes, then flake into bite-sized pieces or slice into strips for bowls.

Prepare the vegetables: thinly slice 1/2 cup cucumber, shred or julienne 1/2 cup carrot, cook and drain 1/2 cup shelled edamame if not pre-cooked, slice 1/2 cup avocado, and thinly slice green onion stalk. Toast 1 tsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant, stirring constantly.

If using, cut 1/4 sheet nori into thin strips and have pickled ginger and microgreens ready.

Whisk together 2 tbs mayonnaise, 1 tsp sriracha, 1 tsp soy sauce, 1/2 tsp sesame oil, and 1/2 tsp rice vinegar in a small bowl until smooth. Taste and adjust heat or salt as desired.

Divide the warm seasoned rice between two bowls.

Arrange flaked/sliced salmon over the rice.

Add cucumber, carrot, edamame, and avocado in separate sections around the salmon for a composed bowl.

Drizzle the spicy mayo over the salmon and vegetables, or serve on the side.

Garnish with toasted sesame seeds, sliced green onions, nori strips, pickled ginger, and microgreens.

Serve immediately.