Salmon Rice Bowl Recipe | The Salmon Rice Bowl TikTok is Obsessed With

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein and fiber, while white rice is often less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a similar fish with a lower price point, while canned salmon offers convenience.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Guacamole can be a more affordable way to enjoy avocado flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offers a lower sodium option.

In a bowl, place 3 cups of short grain rice.

Turn the tap on just enough to cover the grains and give the rice a gentle soar using your hands.

Carefully pour out the cloudy rice water.

After about 3 to 4 rinses, the water should run clearer and you are done.

Soak the rice for at least 20 minutes, or add slightly more water if short on time.

Drain and transfer the rice to the pot.

Add 4 cups of water and 1 to 2 tablespoons of water.

Pour on medium high heat and bring it to a boil.

Once the rice water reduces and you see holes, give it a stir.

Put the lid on and cook on the lowest heat for 12 minutes, avoiding removing the lid.

Once the timer is up, turn the heat off and leave the lid on to allow it to steam for 10 minutes.

Prepare the vinegar mixture by combining rice wine vinegar, white sugar, and salt, then heat in the microwave for 30 seconds to dissolve everything.

Prepare the toppings, such as pickled ginger or avocado.

Fluff the rice and note that a layer of rice crust may form on the bottom, which can be eaten or used to make rice porridge.

Incorporate the vinegar mixture into the rice using a rice paddle or spoon, mixing gently without squashing the grains.

Slice salmon sashimi by using a sharp knife to skin the flesh of the salmon fillet, then cut the salmon into cubes of your preferred size.

Prepare the ponzu dressing by combining 4 tablespoons of neutral oil, 4 tablespoons of soy sauce, 2 tablespoons of sake or mirin, and 4 tablespoons of fresh lemon juice in a jar and shaking vigorously to mix.

Assemble the bowl starting with a generous portion of sushi rice, drizzling mayonnaise on top.

Add salmon cubes, sliced radish, cucumber pieces, radish sprouts, and chopped spring onion.

Add a touch of wasabi for heat and finish with the tangy ponzu dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens