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Salmon & Roe Rice Bowl

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

This is really a guide to cooking perfect salmon disguised as a bowl recipe. Most cookbooks tell you to start searing salmon skin-side down. Rubbish. Use this technique instead and you’ll get caramelized salmon with truly crispy skin—every time.

INGREDIENTS

PICKLED CUCUMBERS

2 persian cucumbers, thinly sliced

½ teaspoon salt

½ cup seasoned rice vinegar

‍

SALMON

2 tablespoons coconut oil

4 (6-ounce) fresh-cut salmon fillets

1 teaspoon salt

¼ teaspoon ground black pepper

‍

ACCOMPANIMENTS

2 cups cooked white rice

1 cup kimchi

½ cup sliced avocado

4 tablespoons roe

¼ cup sliced scallions

1 tablespoon toasted sesame seeds

Save

4.8 / 5

Share

SERVES

4 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

15 MINUTES

This is really a guide to cooking perfect salmon disguised as a bowl recipe. Most cookbooks tell you to start searing salmon skin-side down. Rubbish. Use this technique instead and you’ll get caramelized salmon with truly crispy skin—every time.

Method

  1. In a small bowl, toss the cucumbers with the salt and rice vinegar until evenly coated. Set aside.
  2. Warm the coconut oil in a cast-iron skillet over high heat. Season the salmon evenly on all sides with salt and pepper.
  3. Place the salmon flesh-side down in the hot pan and sear for 3 minutes without moving it. The edges will turn golden as the fish releases from the pan.
  4. Using a flexible fish spatula or tongs, carefully flip the salmon skinside down. Reduce the heat to low and cook for about 10 minutes, until the flesh is opaque, flakes easily, and the skin is crisp.
  5. To assemble the bowls: Start with a layer of warm rice. Add the salmon and surround it with kimchi, avocado, pickled cucumbers, and roe. Finish with scallions and sesame seeds. Serve warm.

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