Ginger and Soy Glazed Salmon Poke Bowl
This pan-seared salmon is paired with sticky Japanese rice and topped with vegetables, pickled ginger, nori, and sesame seeds! You'll want to dive right in to this delicious sushi bowl!
Ingredients
- 2 salmon fillets
- 2 tbsp light olive oil or any neutral oil
- 4 tbsp soy sauce + more for serving (optional)
- 2 tsp minced ginger
- 2 tsp minced garlic
- 125 g sushi rice (or short-grain rice) measured uncooked
- 2 tbsp rice vinegar
- 1 tsp mirin optional, adds sweetness
- 1 cup edamame pre-cooked
- 1 carrot shredded
- 1 avocado
- 2 tbsp green onion chopped
- pickled ginger
- nori
- sesame seeds
Instructions
- Measure out the rice and place it into a sieve. Wash it under running water until the water runs clear. Place the rice in a pan with 160ml of cold water. Bring to a boil and let it simmer for 10 minutes with a lid covering it. Turn the heat off, but keep the lid on (important) and let it sit for 30 minutes, untouched. The steam helps create perfect sticky rice.
- As the rice is sitting off to the side, make the marinade for the salmon. To a jar, add the oil, soy sauce, minced ginger, and minced garlic. Shake it well and pour it over the salmon in a bowl. Let this sit to marinate until everything else is ready.
- Next, prepare the toppings - edamame, carrot, avocado, pickled ginger, green onion, nori, sesame seeds. Set aside.
- When the rice is ready, add the rice vinegar and mirin (optional, adds sweetness) and stir well with a wooden spoon. It should be very sticky!
- Lastly, warm up a non-stick pan to medium-high heat and add the marinated salmon fillets skin-side down. Cook for 3 minutes. Add all the juices from the bowl it was sitting in, flip the salmon over, and cook for another minute. (All cooking times depend on the thickness of the fish. I tend to go for the thinner end pieces of salmon when I pan-sear it. *See notes.)
- Dish out the rice and then top with the salmon fillets. Add all your toppings and serve with an extra splash of soy sauce!
Notes
*All cooking times depend on the thickness of the fish. I tend to go for the thinner end pieces of salmon when I pan-sear it. If you are cooking a thicker piece, cover with a lid, so it can help cook it all the way through. Splash a bit of water, if needed.