Japanese · Dinner
Salted Salmon Rice Bowl
Steamed Japanese short-grain rice topped with a pan-seared, salt-cured salmon fillet with crisp skin. Finished with toasted sesame seeds, scallion, nori strips, and pickled ginger, this bowl relies on the fish's natural fat and salt cure for savoury depth without heavy sauce.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
448Calories
41.2gProtein
18.4gFat
31.5gCarbs
1.2gSugar
1.3gFiber
2360mgSodium
98mgChol
3.6gSat Fat
720mgPotassium
45mgCalcium
1.6mgIron
5.8mcgVitamin B12
2.5mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the salmon fillet dry with paper towel and rub 1/2 tsp salt evenly over both sides. Let rest uncovered in the refrigerator for 20 minutes.
2
Sear
Heat 1 tsp neutral oil in a small skillet over medium-high until shimmering. Lay salmon skin-side down and cook 4 minutes until skin is crisp and releases easily.
3
Sear
Flip the fillet and cook flesh-side over medium heat 2 to 3 minutes until it flakes easily and is opaque throughout.
4
Plate
Spoon rice into a bowl, drizzle with 1/4 tsp rice vinegar if using, set seared salmon on top, scatter sesame seeds, sliced scallion, and nori strips over it, and add pickled ginger on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin on
- 1 tsp1 tsp salt, for curing
- 1 1/2 cup280g cooked short-grain Japanese rice
- 1 tsp1 tsp toasted sesame seeds
- 22 scallion
- 2 tsp10ml neutral oil
- 11 sheet (2g) nori
- 4 tsp20g pickled ginger
- 1/2 tsp1/2 tsp rice vinegar, for the rice (optional)
