Ingredients:

  • 1 cup (185g) Short-grain white rice (Sushi rice)
  • 1.25 cups (300ml) Water
  • 1 tbsp Rice vinegar
  • 1 tsp Granulated sugar
  • 0.5 tsp Sea salt
  • 2 Salmon fillets (approx. 6 oz / 170g each)
  • 1 tbsp Neutral oil (avocado or grapeseed oil)
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Garlic powder
  • 0.25 tsp Salt
  • 0.25 tsp Black pepper
  • 1 Large ripe avocado, sliced or cubed
  • 1 Persian cucumber, thinly sliced
  • 0.25 cup Shredded carrots
  • 2 tbsp Pickled ginger
  • 1 tsp Toasted sesame seeds
  • 1 Scallion, thinly sliced
  • 2 tbsp Soy sauce
  • 1 tsp Toasted sesame oil
  • 0.5 tsp Freshly grated ginger
  • 1 tsp Honey

Instructions:

  1. Rinse the short-grain rice under cold water until the water runs clear to remove excess starch. Combine rice and 1.25 cups water in a saucepan; bring to a boil, then cover and simmer for 15 minutes. Once cooked, fold in rice vinegar, sugar, and sea salt while steaming hot.
  2. Pat the salmon fillets completely dry with paper towels. Season both sides with smoked paprika, garlic powder, salt, and black pepper.
  3. Heat 1 tablespoon of neutral oil in a non-stick or cast-iron skillet over medium-high heat. Place salmon in the pan (skin-side down if applicable) and sear for 4-5 minutes until a crust forms. Flip and cook for an additional 2-3 minutes until the interior is just opaque.
  4. In a small bowl, whisk together the soy sauce, toasted sesame oil, grated ginger, and honey to create the signature drizzle.
  5. Divide the seasoned rice between two bowls. Top each with a salmon fillet, sliced avocado, cucumber rounds, shredded carrots, and pickled ginger.
  6. Garnish with toasted sesame seeds and sliced scallions. Drizzle the prepared sauce over the bowls immediately before serving.