Salmon Rice Bowl (Restaurant Copycat)
⏱️ 40 minutes👥 2 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 center-cut salmon fillets (6 oz each)
- •- 2 cups sushi-grade short-grain rice
- •- 1/4 cup soy sauce
- •- 2 tablespoons mirin
- •- 2 tablespoons rice wine vinegar
- •- 2 tablespoons toasted sesame oil
- •- 1 tablespoon grated fresh ginger
- •- 2 green onions, thinly sliced
- •- 1 tablespoon black sesame seeds
- •- 2 tablespoons furikake seasoning
- •- 1/2 English cucumber, julienned
- •- 1 ripe avocado, sliced
- •- Pickled ginger for garnish
Instructions
- 11. Rinse rice thoroughly under cold water until water runs clear. Cook rice in rice cooker or heavy-bottomed pot using 1:1.2 rice to water ratio.
- 22. Whisk together soy sauce, mirin, rice wine vinegar, sesame oil, and grated ginger to create marinade.
- 33. Pat salmon fillets dry with paper towels. Pour half the marinade over salmon, let rest 15 minutes.
- 44. Heat cast-iron skillet to medium-high. Sear salmon skin-side down until crispy, about 4 minutes. Flip and cook additional 2-3 minutes until medium-rare.
- 55. Flake salmon gently with fork. Layer rice in bowl, top with salmon pieces.
- 66. Garnish with cucumber, avocado, green onions, sesame seeds, and furikake.