Salmon Sushi-Style Rice Bowl

Pan-seared salmon over fluffy brown rice with fresh cucumber and a soy dressing — a simple, satisfying spring bowl with clean Japanese-inspired flavours.

Instructions

1. Cook the brown rice as per the packet instructions (or bring 480 ml water to a boil with 200 g rinsed rice, cover, and simmer for 30–35 minutes). Let steam for 10 minutes before fluffing.
2. Season the rice: While warm, mix the rice with a tablespoon of rice vinegar and a pinch of sugar and salt if desired.
3. Cook the salmon: Pat dry and season. Sear in a hot oiled pan skin-side down for 4–5 minutes until crispy, then flip for 2 minutes. Allow to cool slightly, then flake or slice.
4. Prep the cucumber: Slice into thin rounds or ribbons.
5. Make the dressing: Combine the soy sauce with a drizzle of sesame oil (if available), a splash of lime juice, and a pinch of sugar.
6. Assemble: Divide the rice between two bowls. Top with the salmon, cucumber, and any toppings you like (avocado, sesame seeds, pickled ginger). Drizzle the soy dressing over and serve.