Description
A quick and comforting Japanese-inspired rice bowl featuring seared salmon with a crispy crust served over seasoned sushi rice, topped with furikake, green onions, and nori.
Ingredients
Scale
- 6–8 oz skin-on salmon fillets
- 1 cup sushi rice (uncooked)
- 1 cup + 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1–2 tablespoons furikake seasoning
- 1 stalk green onions, thinly sliced
- 2–3 shiso leaves, chopped
- Nori strips for garnish
- Wasabi for serving
- Salt and pepper to taste
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Cook rice in a rice cooker or pot with water. If using a pot, bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Let sit covered for 10 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl.
- Transfer hot rice to a large bowl, pour seasoning mixture over, and gently fold in with a wooden paddle. Let cool to room temperature.
- Pat salmon fillets dry with paper towels.
- Mix soy sauce and mirin in a small bowl and brush generously over the flesh side of the salmon. Let marinate for 10-15 minutes.
- Heat sesame oil in a non-stick skillet over medium-high heat.
- Place salmon skin-side down in the skillet. Press gently to ensure even contact. Cook for 4-5 minutes until skin is crispy and golden.
- Flip salmon, brush top with remaining marinade, and cook for another 2-3 minutes until opaque but moist inside.
- Fluff cooled rice and stir in half of the furikake seasoning.
- Place a generous scoop of rice in a bowl.
- Flake cooked salmon into bite-sized pieces and arrange over the rice.
- Garnish with sliced green onions, chopped shiso leaves, nori strips, and a dollop of wasabi. Serve immediately.
Notes
Rinsing the rice is crucial to remove excess starch. Pat the salmon dry to ensure crispiness. Store rice and salmon separately if meal prepping to maintain texture. Use tamari instead of soy sauce for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl per person
- Calories: 475
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 1
- Protein: 35
Keywords: salmon bowl, onigiri, japanese rice bowl, crispy salmon, sushi rice, quick dinner, healthy meal, omega-3