Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 1 tbsp (15ml) avocado oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) rice vinegar
  • 1 tsp (5g) freshly grated ginger
  • 1 clove (3g) garlic, minced
  • 1 ½ cups (300g) jasmine rice
  • 2 ¼ cups (530ml) water
  • 1 cup (150g) cucumber, thinly sliced
  • 1 cup (150g) shredded carrots
  • 1 avocado, sliced
  • ¼ cup (60g) shelled edamame, steamed
  • 3 tbsp (45g) Greek yogurt
  • 1 tbsp (15g) Kewpie mayo
  • 1 tsp (5ml) Sriracha
  • 1 tsp (5ml) lime juice

Instructions:

  1. Rinse the jasmine rice in a fine-mesh sieve until the water runs clear. Combine rice and water in a rice cooker or medium pot. Bring to a boil, then reduce to a simmer, cover, and cook according to package directions. Fluff with a fork and let sit slightly uncovered to release excess steam.
  2. Pat the salmon fillets completely dry using paper towels to ensure a crispy crust. Season both sides with salt and pepper.
  3. Heat avocado oil in a non-stick or cast iron skillet over medium-high heat until shimmering. Place salmon skin-side down, pressing gently with a spatula for 10 seconds. Cook for 4–5 minutes without moving until the skin is mahogany-colored and crispy.
  4. Flip the fillets. While the second side cooks (approximately 3 minutes), pour the whisked glaze ingredients (soy sauce, maple syrup, rice vinegar, ginger, and garlic) directly into the pan. Spoon the thickening sauce over the salmon to glaze.
  5. In a small bowl, whisk together Greek yogurt, Kewpie mayo, Sriracha, and lime juice until smooth.
  6. Assemble the bowls by placing a portion of fluffy rice at the base. Top with one seared salmon fillet, sliced cucumber, shredded carrots, avocado slices, and steamed edamame. Drizzle with the light spicy mayo.