Emily Mariko - Salmon Rice Compilation

Ingredients

• 1 cup Short‑Grain Rice (rinsed until water runs clear)
• 1 cup Coconut Milk (full‑fat for best flavor)
• 1 cup Water
• ½ tsp Salt
• 4 pieces Ice Cubes (to create steam when reheating rice)
• 200 g Salmon Fillet (skinless, cut into 2‑inch pieces)
• ¼ tsp Black Pepper (freshly ground)
• 1 tbsp Unsalted Butter (softened, for seasoning salmon)
• 1 tbsp Lime Juice (freshly squeezed)
• ½ Cucumber (thinly sliced)
• 3 tbsp Rice Vinegar
• 1 tbsp Sugar
• ½ tsp Salt (for pickles)
• 1 tbsp Chili Paste (sriracha or gochujang)
• 2 tbsp Sesame Oil (to flavor pickles and glaze)
• ½ Avocado (sliced)
• 2 Green Onion (thinly sliced)
• ¼ cup Cilantro (roughly chopped)
• 2 sheets Nori Seaweed (cut into thin strips)
• 1 tsp Furikake (optional garnish)
• 2 tbsp Mayonnaise
• 1 tbsp Sriracha

Instructions

1. Cook Coconut Rice

   Rinse the short‑grain rice until the water runs clear. In a medium saucepan combine the rinsed rice, coconut milk, water, and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is tender.

   Time: PT15M

2. Quick‑Pickle Cucumber

   While the rice cooks, place sliced cucumber in a bowl. Add rice vinegar, sugar, ½ tsp salt, chili paste, and 1 tbsp sesame oil. Toss to coat and let sit for 5 minutes.

   Time: PT5M

3. Season and Air‑Fry Salmon

   Pat the salmon pieces dry, then season with ¼ tsp salt, ¼ tsp black pepper, 1 tbsp butter, and 1 tbsp lime juice. Place in the air fryer basket in a single layer and cook at 360°F for 13 minutes, flipping halfway through.

   Time: PT13M

   Temperature: 360°F

4. Make Sriracha Mayo

   In a small bowl combine 2 tbsp mayonnaise with 1 tbsp sriracha. Stir until smooth.

   Time: PT1M

5. Steam‑Reheat Rice with Ice Cube (Optional)

   If you are reheating leftover rice, place the cooked rice in a microwave‑safe plate, lay a parchment sheet over it, and set 4 ice cubes on top. Microwave on high for 45 seconds. The ice creates a steam blanket that gently re‑moistens the rice.

   Time: PT45S

6. Assemble the Bowl

   Divide the coconut rice between two bowls. Top each with flaked salmon, a spoonful of pickled cucumber, avocado slices, green onion, cilantro, and seaweed strips. Sprinkle furikake and sesame seeds, then drizzle sriracha mayo over the top.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

5 g