Emily Mariko’s Salmon & Rice Bowl

Ingredients

• 2 pieces Salmon Fillet (6‑oz each, skin on)
• 1 tsp Salt (to season)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Vegetable Oil (for searing)
• 2 cups Cooked Rice (preferably short‑grain sushi rice)
• 2 tbsp Mayonnaise (regular)
• 1 tbsp Sriracha (adjust heat to taste)
• 1 tbsp Soy Sauce or Tamari (low‑sodium preferred)
• 1 whole Avocado (ripe, sliced)
• 0.5 medium Cucumber (seedless, sliced thin)
• 1 tsp Sesame Seeds (toasted)
• 2 sheets Nori Seaweed Sheets (cut into quarters for bite‑size wraps)

Instructions

1. Season the Salmon

   Pat the salmon fillets dry with paper towels, then season both sides with salt and freshly ground black pepper.

   Time: PT2M

2. Heat the Skillet

   Add vegetable oil to a skillet and heat over medium‑high until shimmering.

   Time: PT1M

   Temperature: medium‑high

3. Sear Skin Side First

   Place the salmon skin‑side down in the hot skillet and press gently for 10 seconds, then let cook undisturbed for 4 minutes.

   Time: PT4M

   Temperature: medium‑high

4. Flip and Cook Flesh Side

   Turn the fillet over and cook the flesh side for 4 minutes.

   Time: PT4M

   Temperature: medium‑high

5. Finish Skin Side & Check Doneness

   Flip back to the skin side and cook another 4 minutes, or until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).

   Time: PT4M

   Temperature: medium‑high

6. Rest and Remove Skin

   Transfer the salmon to a plate, let rest 2 minutes, then gently peel off the skin and set the flesh aside to flake with a fork.

   Time: PT2M

7. Prepare the Rice

   If rice isn’t pre‑cooked, rinse 1 cup sushi rice until water runs clear, combine with 1¼ cups water in a rice cooker or saucepan, and cook until tender (about 20 minutes). Fluff and keep warm.

   Time: PT20M

   Temperature: 212°F (boiling)

8. Mix Bowl Base

   In a large bowl combine the cooked rice, flaked salmon, mayonnaise, sriracha, and soy sauce or tamari. Stir gently until evenly coated to your desired consistency.

   Time: PT3M

9. Add Fresh Toppings

   Top the bowl with sliced avocado, cucumber ribbons, and a sprinkle of toasted sesame seeds.

   Time: PT2M

10. Serve with Nori

    Place a quartered nori sheet on the side; diners can scoop a bite of the bowl and wrap it in the seaweed for a sushi‑like bite.

    Time: PT1M

Nutrition Facts

Calories

600

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

5g