Salmon Rice Bowl 🍣 Fancy restaurant style dinner, ready in 10 minutes 🔥

Ingredients

• 1 cup Short-Grain Japanese Rice (Rinsed until water runs clear, then steamed)
• 1.2 cups Water (For cooking rice)
• 200 g Salmon Fillet (Skinless, sliced thin (about 1/4 inch))
• 2 tablespoons Teriyaki Sauce (Store‑bought or homemade)
• 1 tablespoon Mayonnaise (Regular egg‑based mayo)
• 0.5 Avocado (Ripe, sliced)
• 1 teaspoon Soy Sauce (For drizzling)
• 1 Large Egg (Soft‑boiled (hot‑spring egg))
• 1 teaspoon Sesame Seeds (Toasted)
• 1 tablespoon Green Onions (Finely chopped)

Instructions

1. Steam the Rice

   Rinse the short‑grain rice under cold water until the water runs clear. Transfer to a rice cooker or pot, add 1.2 cups water, and steam for about 20 minutes until tender.

   Time: PT25M

   Temperature: 100°C

2. Prepare the Hot‑Spring Egg

   Bring a saucepan of water to a rolling boil, gently lower the egg, and cook for 6 minutes. Transfer immediately to an ice‑water bath for 2 minutes, then peel.

   Time: PT8M

   Temperature: boiling

3. Slice the Salmon

   Pat the salmon dry, then slice into thin strips about ¼ inch thick.

   Time: PT5M

4. Mix Teriyaki Mayo

   In a small mixing bowl combine the teriyaki sauce and mayonnaise until smooth.

   Time: PT2M

5. Prepare Avocado

   Halve the avocado, remove the pit, scoop out the flesh and slice into thin strips.

   Time: PT2M

6. Flambé the Salmon

   Place the sliced salmon on top of the hot rice, then use a kitchen torch or lighter to briefly flame the salmon, creating a light char and smoky aroma.

   Time: PT2M

   Temperature: high flame

7. Assemble the Bowl

   Dig a shallow well in the center of the rice. Arrange the flamed salmon, avocado slices, and halved hot‑spring egg around the bowl. Drizzle the teriyaki mayo, a splash of soy sauce, and sprinkle toasted sesame seeds and chopped green onions.

   Time: PT5M

Nutrition Facts

Calories

920

Protein

35 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g