Salmon Rice Bowl 🍚 | The Japanese one-pot meal

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.

Rinse medium green Japanese rice to ensure each grain is distinct.

Add rinsed rice to a heavy-bottomed pot.

Pour in dashi stock made from dashi powder dissolved in warm water.

Add a splash of soy sauce and some mirin to the pot.

Mix the ingredients in the pot.

Let the rice soak in the flavorful broth for a while.

Slice the wild sockeye salmon into fillets, keeping the skin on.

Sprinkle salt on the salmon fillets and let them rest in the fridge.

Bring the rice to a boil on high heat, then reduce to low and simmer for 18 to 20 minutes without opening the lid.

Once cooked, lay the salmon fillets on top of the rice.

Add a generous pat of butter on top of the salmon and close the lid.

Let it passively cook for another 15 minutes with the residual heat.

Remove the salmon skin for aesthetic purposes, if desired.

Gently mix the rice and salmon, being careful not to overmix.

Top with thinly sliced green onions for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens