Salmon Rice Bowl Recipe

Ingredients

• 3 cups Short Grain Sushi Rice (Rinsed and soaked)
• 3 cups Water (For cooking rice)
• 3 tablespoons Rice Wine Vinegar (Seasoning for rice)
• 2 tablespoons Granulated Sugar
• 1 teaspoon Salt
• 200 grams Salmon Fillet (Sashimi Grade) (Skin removed, cut into 1‑inch cubes)
• 4 tablespoons Neutral Oil (Canola or vegetable oil)
• 4 tablespoons Soy Sauce
• 2 tablespoons Sake or Mirin (Adds sweetness and depth)
• 4 tablespoons Fresh Lemon Juice (Preferably freshly squeezed)
• 1 tablespoon Mayonnaise (For drizzling on rice)
• 2 tablespoons Pickled Ginger (Optional topping)
• 0.5 Avocado (Half, sliced – optional)
• 0.25 cup Daikon Radish (Julienned)
• 0.25 cup Cucumber (Seedless, sliced thin)
• 2 tablespoons Radish Sprouts
• 2 tablespoons Spring Onion (Finely chopped)
• 1 teaspoon Wasabi Paste (To taste)

Instructions

1. Rinse and Soak the Rice

   Place the 3 cups of short‑grain sushi rice in a fine‑mesh sieve and rinse under cold running water, gently rubbing the grains with your hands until the water runs clear (about 3‑4 rinses). Transfer the rinsed rice to a large bowl, add fresh water to cover, and let soak for at least 20 minutes.

   Time: PT23M

2. Cook the Rice

   Drain the soaked rice and return it to the saucepan. Add 3 cups of fresh water (or 1‑2 tbsp extra per cup if you skipped soaking). Bring to a boil over medium‑high heat, then give a quick stir when the water bubbles and holes appear on the surface. Cover with the lid, reduce heat to the lowest setting, and simmer for 12 minutes. Turn off the heat and let the rice steam, still covered, for 10 minutes.

   Time: PT22M

   Temperature: Medium‑high then low heat

3. Prepare the Rice Vinegar Seasoning

   In a microwave‑safe bowl combine 3 Tbsp rice wine vinegar, 2 Tbsp granulated sugar, and 1 tsp salt. Microwave on high for 30 seconds, then stir until the sugar and salt are fully dissolved.

   Time: PT1M

4. Season the Cooked Rice

   Transfer the hot rice to a large wooden bowl or a shallow dish. Drizzle the vinegar mixture over the rice and gently fold with a rice paddle or wooden spoon, being careful not to mash the grains.

   Time: PT2M

5. Slice the Salmon

   Using a very sharp chef’s knife, slide the blade along the length of the salmon fillet to separate the skin from the flesh. Then cut the flesh into roughly 1‑inch cubes. Keep the salmon chilled until ready to assemble.

   Time: PT5M

6. Make the Ponzu Dressing

   In a jar with a lid combine 4 Tbsp neutral oil, 4 Tbsp soy sauce, 2 Tbsp sake or mirin, and 4 Tbsp fresh lemon juice. Secure the lid and shake vigorously for 10‑15 seconds until emulsified.

   Time: PT1M

7. Prepare Fresh Toppings

   Thinly slice daikon radish and cucumber, chop spring onion, and measure out radish sprouts. If using, slice avocado and set pickled ginger aside.

   Time: PT5M

8. Assemble the Bowls

   Divide the seasoned rice between two serving bowls. Drizzle a thin line of mayonnaise over the rice, then top with the salmon cubes. Arrange radish, cucumber, radish sprouts, and spring onion around the salmon. Add a small dab of wasabi on the side and finish with a generous pour of the ponzu dressing.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Short Grain Sushi Rice: Short grain rice
• Instead of Rice Wine Vinegar: Apple cider vinegar (use less)
• Instead of Granulated Sugar: Honey (adjust amount)
• Instead of Salt: Sea salt
• Instead of Salmon Fillet (Sashimi Grade): Tuna sashimi grade, Fresh trout
• Instead of Neutral Oil: Sesame oil (will change flavor)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Sake or Mirin: Dry sherry
• Instead of Fresh Lemon Juice: Lime juice
• Instead of Mayonnaise: Vegan mayo
• Instead of Pickled Ginger: Fresh ginger (thinly sliced)
• Instead of Avocado: Edamame
• Instead of Daikon Radish: Carrot
• Instead of Cucumber: Zucchini
• Instead of Radish Sprouts: Bean sprouts
• Instead of Spring Onion: Chives
• Instead of Wasabi Paste: Horseradish (less pungent)

Equipment Needed

• Fine Mesh Sieve
• Large Bowl
• Medium Saucepan with Lid
• Microwave‑Safe Bowl
• Sharp Chef’s Knife
• Cutting Board
• Mixing Bowl
• Jar with Lid or Shaker
• Rice Paddle or Wooden Spoon
• Measuring Cups and Spoons
• Serving Bowls

Critical Steps — Do Not Skip

• Rinse rice until water runs clear
• Soak rice for at least 20 minutes
• Do not lift the lid during the 12‑minute simmer
• Gently fold vinegar mixture into rice without crushing grains
• Use sashimi‑grade salmon and keep it chilled
• Shake ponzu dressing until emulsified

Chef Tips from the Video

• Use a wooden rice paddle to prevent sticking and to keep grains intact.
• Let the seasoned rice rest for 2‑3 minutes before adding toppings; this allows the vinegar to fully absorb.
• For extra umami, sprinkle a pinch of toasted sesame seeds over the finished bowl.

Troubleshooting

Storage

Refrigerator: Store cooked rice and sliced salmon separately in airtight containers for up to 2 days. Assemble bowls just before eating.

Freezer: Cooked rice freezes well for up to 1 month; thaw and re‑steam before serving. Raw salmon should not be frozen after it has been sliced.

Room temperature: Do not leave assembled bowl at room temperature for more than 1 hour due to raw fish.

Make-Ahead Tips

• Rinse, soak, and cook the rice a day ahead; re‑steam before serving.
• Prepare the ponzu dressing and store it in the fridge for up to 3 days.
• Slice the salmon and keep it covered on a plate over ice until ready to assemble.

Frequently Asked Questions