Description
I still remember the first time I tasted a salmon rice bowl at a small Japanese restaurant tucked away in my neighborhood. The combination of flavors and textures was so memorable that I found myself craving it days later
Ingredients
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- 1 pound fresh salmon fillet, skin removed and cut into 1-inch cubes
- 2 tablespoons soy sauce (preferably Japanese shoyu)
- 1 tablespoon honey (local wildflower honey if available)
- 1 tablespoon olive oil (or sesame oil for more authentic flavor)
- 2 cups cooked jasmine rice (from about ¾ cup uncooked)
- 1 cup finely shredded cabbage (Napa or green cabbage)
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Optional: 1 teaspoon grated fresh ginger
- Optional: 1 clove garlic, minced
- Optional: 1 tablespoon rice vinegar
- Optional: 1 teaspoon sriracha or chili oil for heat
- Optional: 1 sliced avocado for garnish
- Salt and freshly ground black pepper to taste
Instructions
Begin by thoroughly rinsing your jasmine rice under cold water until the water runs clear. This removes excess starch and ensures perfectly fluffy grains.
Combine the rinsed rice with water in a ratio of 1:1.25 (rice to water) in your rice cooker or heavy pot. If cooking on the stovetop, bring to a boil, then reduce to the lowest possible simmer and cover tightly for 15 minutes.
Once cooked, fluff the rice gently with a fork and let it rest, covered, for at least 5 minutes before serving. This resting period allows the moisture to distribute evenly throughout the grains.
Perfect rice should be tender but still have a slight resistance when bitten. If your rice turns out too wet, leave it uncovered for a few minutes to allow excess moisture to evaporate.
While the rice cooks, prepare your salmon by checking for any remaining bones with your fingertips. Even high-quality fillets occasionally contain pin bones that may have been missed.
In a medium bowl, whisk together the soy sauce, honey, and if using, the grated ginger and minced garlic. The mixture should be well combined, with the honey fully dissolved into the soy sauce.
Add the salmon cubes to the marinade, gently tossing to ensure each piece is evenly coated. Allow the salmon to marinate for just 10-15 minutes—any longer and the salt in the soy sauce will begin to cure the fish, changing its texture.
While marinating, prepare your vegetables and garnishes so everything is ready for assembly once the salmon is cooked. Efficiency in preparation ensures your salmon won’t overcook while you’re scrambling to get other elements ready.
Heat your heavy-bottomed skillet over medium-high heat until it’s properly hot. A drop of water should sizzle and evaporate immediately when it hits the surface.
Add the olive or sesame oil to the hot pan, swirling to coat the cooking surface. The oil should shimmer but not smoke—if it begins smoking, your pan is too hot.
Using tongs or a slotted spoon, transfer the marinated salmon pieces to the pan, allowing excess marinade to drip back into the bowl. Reserve this remaining marinade for later use.
Arrange the salmon pieces in a single layer with space between them. Overcrowding the pan will cause the salmon to steam rather than sear, preventing proper caramelization.
Allow the salmon to cook undisturbed for 2-3 minutes on the first side. Resist the urge to move the pieces prematurely—this patience is what creates that beautiful crust.
Once the first side is golden and caramelized, gently flip each piece to cook the remaining sides. The total cooking time should be 5-7 minutes, depending on your preference for salmon doneness.
In the last minute of cooking, pour the reserved marinade into the pan. It will bubble and reduce quickly, creating a glaze that coats the salmon pieces.
Remove the salmon from heat once it’s just barely cooked through. The ideal piece should flake easily but still maintain a slight translucence at the center—this prevents the salmon from becoming dry.
Warm your serving bowls slightly if possible—this small touch elevates the entire experience. Cold bowls can quickly drop the temperature of your beautifully cooked components.
Place a generous portion of the fluffy jasmine rice in each bowl, creating a base for the other ingredients. I like to gently press the center down to create a slight well for the salmon.
Arrange the crispy salmon pieces over the rice, distributing them evenly so each bite contains some of that caramelized goodness. Drizzle any pan glaze over the salmon and rice.
Add a mound of the shredded cabbage alongside the salmon, creating a color contrast that makes the dish visually appealing. The cabbage should remain raw to provide textural contrast.
Scatter sliced green onions over the entire bowl, focusing primarily on the salmon. The fresh, sharp flavor cuts through the richness and adds a welcome color contrast.
Sprinkle toasted sesame seeds generously over the dish. They add nuttiness and a subtle crunch that complements both the salmon and the rice.
If using additional garnishes like avocado slices or a drizzle of sriracha, add them now in an aesthetically pleasing arrangement. Remember that we eat with our eyes first.
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For an extra layer of flavor, you might offer additional soy sauce or a small dish of ponzu on the side. This allows each person to adjust the seasoning to their preference.