Emily Mariko Salmon Rice Recipe with Raw Salmon

Ingredients

• 200 g Sushi-Grade Salmon (cut into ½‑inch cubes; keep cold until used)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Sriracha (adjust to desired heat level)
• 2 tbsp Japanese Mayonnaise (Kewpie style, optional for extra creaminess)
• 1 cup Cooked Short-Grain Rice (warm before serving)
• 0.5 piece Avocado (peeled, pitted, and diced)
• 1 sheet Nori Seaweed Sheet (cut into thin strips)
• 1 tsp Sesame Oil (adds nutty aroma)
• 1 tsp Sesame Seeds (toasted)
• 1 tbsp Green Onion (thinly sliced, optional garnish)
• 1 piece Ice Cube (used only for quick thawing, discard after)

Instructions

1. Quick Thaw Salmon

   Place the salmon fillet in a microwave‑safe dish, add an ice cube on top, and microwave on low power for about 15‑20 seconds until just softened but not cooked.

   Time: PT30S

2. Cube the Salmon

   Using a sharp chef's knife, cut the salmon into uniform ½‑inch cubes and transfer to a mixing bowl.

   Time: PT2M

3. Prepare the Sauce

   In a small bowl whisk together soy sauce, sriracha, Japanese mayo, and sesame oil until smooth.

   Time: PT2M

4. Marinate the Salmon

   Pour the sauce over the cubed salmon, gently toss to coat, and let sit for 5 minutes.

   Time: PT5M

5. Warm the Rice

   Place the cooked rice in a microwave‑safe bowl and heat on high for 1 minute, then fluff with a fork.

   Time: PT1M

6. Assemble the Bowl

   Divide the warm rice between two serving bowls. Top with the marinated salmon, diced avocado, nori strips, toasted sesame seeds, and sliced green onion.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

45g

Fat

28g

Fiber

5g