Ingredients:

  • 1 cup sushi or jasmine rice (190 g)
  • 1 ¼ cups water (300 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon sugar (5 g)
  • 2 salmon fillets (about 6 oz/170 g each), skin-on or skinless
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper, to taste
  • ½ cup edamame, shelled (75 g)
  • 1 small cucumber, sliced
  • 1 carrot, julienned
  • ¼ cup radishes, thinly sliced (optional)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon fresh ginger, minced (5 g)
  • 1 teaspoon honey (or maple syrup) (5 g)
  • 1 teaspoon sesame seeds (optional)

Instructions:

  1. Rinse rice under cold water until water runs clear. Cook rice according to rice cooker instructions or bring water to a boil in a saucepan, add rice, cover, and reduce heat. Simmer for about 18-20 minutes.
  2. In a small bowl, combine rice vinegar and sugar, stirring until dissolved. Mix into cooked rice and set aside.
  3. Heat olive oil in a frying pan over medium-high heat. Season the salmon fillets with salt and pepper. Place salmon skin-side down in the pan. Cook for about 4-5 minutes or until the skin is crispy and the fish can be easily flipped.
  4. Carefully flip and cook on the other side for an additional 3-4 minutes, or until the internal temperature reaches 145°F (63°C).
  5. While salmon cooks, prepare vegetables by slicing cucumber, julienning carrots, and slicing radishes if using.
  6. In a small bowl, whisk together soy sauce, sesame oil, minced ginger, honey, and sesame seeds.
  7. Fluff rice and divide between two bowls. Top each bowl with cooked salmon, edamame, sliced cucumber, carrots, and radishes. Drizzle with ginger soy dressing before serving.