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

Ingredient Substitutions

• Instead of Sashimi Salmon: Tuna sashimi, Other firm white fish sashimi
• Instead of Salted Squid: Dried squid, Canned squid
• Instead of Japanese Short‑Grain Rice: Sushi rice, Other short‑grain rice
• Instead of Cucumber: Zucchini
• Instead of Carrot: Daikon radish
• Instead of Scallion: Chives
• Instead of Fresh Coriander: Parsley
• Instead of Sesame Oil: Peanut oil (different flavor)
• Instead of Sesame Seeds: Toasted pumpkin seeds
• Instead of Dried Seaweed (Nori): Other dried seaweed
• Instead of Apple: Pear
• Instead of Rice Seasoning (Furikake): Soy sauce drizzle, Miso paste

Equipment Needed

• Medium Saucepan with Lid
• Fine Mesh Sieve or Colander
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• Serving Bowls (2)

Critical Steps — Do Not Skip

• Rinse the rice until water runs clear
• Cook rice with lid on and do not disturb
• Use sashimi‑grade salmon and keep it chilled until mixing
• Cool rice to room temperature before assembling

Chef Tips from the Video

• For extra heat, add a teaspoon of gochujang (Korean chili paste) to the topping mix.
• Toast the sesame seeds briefly in a dry pan to enhance their nutty aroma.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Keep the fish portion separate from the rice to maintain texture.

Freezer: Not recommended for raw salmon; cooked components (rice, vegetables) can be frozen for 1 month.

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

Make-Ahead Tips

• Cook the rice a day ahead and store it covered in the fridge; re‑warm briefly before assembling.
• Prepare all sliced vegetables and keep them in a sealed container; assemble the bowl just before eating.

Frequently Asked Questions