Name: A Trip Down Memory Lane: Japanese-California Salmon Rice Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (4-oz) skin-on salmon fillets; 2 cups short-grain sushi rice; 2 1/2 cups water; 2 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; 2 tbsp neutral oil (grapeseed or canola); 1 avocado, sliced; 1/2 English cucumber, thinly sliced; 1 cup edamame, shelled; 1 small carrot, julienned; 4 radishes, thinly sliced; 2 scallions, thinly sliced; 2 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp toasted sesame seeds; 1 sheet nori, cut into strips; Lemon wedges (for serving)

A Trip Down Memory Lane: Japanese-California Salmon Rice Bowls

CookwithNewsletter

This recipe is a culinary postcard, blending the California coast’s bounty with the flavors of Japanese markets. Flaky, crisp-skinned salmon is layered over sushi rice and a rainbow of fresh vegetables—each bowl a reflection of travel and homecoming, spontaneity and comfort. By using high heat to sear the salmon skin, you capture the spirit of 'wok hei'—that elusive, smoky flavor from bustling Asian kitchens. Every bowl is a tapestry: creamy avocado, bright pickled rice, and crisp veggies, woven together with sesame and nori. Perfect for a family dinner that celebrates shared journeys and new adventures.

Ingredients

Instructions

Rinse the sushi rice under cold water until water runs clear. Combine rice and 2 1/2 cups water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 18 minutes, then let steam off heat for 10 minutes.
While rice cooks, combine rice vinegar, sugar, and salt in a small bowl. Stir until dissolved. Gently fold into the cooked rice, then let cool slightly.
Pat salmon fillets dry and season lightly with salt. Heat a large nonstick or cast iron pan over medium-high heat until just smoking. Add 2 tbsp neutral oil, then place salmon fillets skin-side down. Press gently to ensure skin contact. Cook 3-4 minutes until skin is crisp. Flip and cook 1-2 minutes more until just cooked through. Remove from heat.
Toss edamame, cucumber, carrot, and radishes with 1 tbsp soy sauce and set aside.
Flake salmon into large pieces, discarding skin if desired.
To assemble, divide seasoned rice among 4 bowls. Top each with flaked salmon, avocado, edamame mixture, and scallions. Drizzle with toasted sesame oil and sprinkle with sesame seeds and nori strips. Serve with lemon wedges.