Spicy Salmon Sashimi Rice Bowl

Ingredients

• 200 g Sashimi Salmon (Cut into thin strips; use sashimi‑grade for safety)
• 50 g Salted Squid (Thinly sliced; available at Korean supermarkets)
• 2 cups Japanese Short‑Grain Rice (Cooked and cooled to room temperature)
• 0.5 medium Cucumber (Sliced into thin strips)
• 0.5 medium Carrot (Grated)
• 2 stalks Scallion (Cut on the diagonal)
• 1 handful Fresh Coriander (Roughly chopped)
• 1 tablespoon Sesame Oil (For drizzling)
• 1 teaspoon Sesame Seeds (To sprinkle on top)
• 1 sheet Dried Seaweed (Nori) (Torn into small pieces for garnish)
• 0.25 medium Apple (Diced; adds subtle sweetness (optional))
• 1 teaspoon Rice Seasoning (Furikake) (Sprinkle over the finished bowl)

Instructions

1. Rinse the Rice

   Place the rice in a fine mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

2. Cook the Rice

   Transfer the rinsed rice to a saucepan, add 2 cups of water (1:1 ratio), bring to a boil, then cover and simmer on low for 15 minutes.

   Time: PT15M

   Temperature: Low heat

3. Cool the Rice

   Remove the pot from heat and let it sit, covered, for 5 minutes. Then spread the rice on a plate to cool to room temperature.

   Time: PT7M

4. Prepare the Vegetables

   While the rice cools, slice the cucumber into thin strips, grate the carrot, cut scallions on the diagonal, and roughly chop the coriander.

   Time: PT5M

5. Slice the Salmon and Squid

   Using a sharp knife, cut the sashimi salmon into thin strips. Slice the salted squid thinly as well.

   Time: PT3M

6. Combine Toppings

   In a mixing bowl, gently toss the salmon, salted squid, cucumber, carrot, scallion, coriander, and diced apple together.

   Time: PT3M

7. Season the Mix

   Drizzle 1 tbsp sesame oil over the mixed toppings, sprinkle sesame seeds, and add a pinch of rice seasoning. Toss briefly.

   Time: PT2M

8. Assemble the Bowl

   Place a generous portion of room‑temperature rice in each serving bowl. Top with the seasoned salmon‑squid mixture, garnish with torn nori sheets, and finish with an extra drizzle of sesame oil if desired.

   Time: PT3M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g