SOY-GLAZED

Seared Salmon Rice Bowls

WHY YOU'll LOVE THEM

✓ FUN & FLAVORFUL.

✓ SIMPLE & QUICK.

✓ TOTALLY RESTAURANT-WORTHY.

THEY're..

WHITE OR BROWN RICE

ENGLISH CUCUMBER & CARROT

FRESH WILD-CAUGHT SALMON

GREEN ONIONS

BROWN SUGAR

SOY SAUCE & MIRIN

KOSHER SALT & GROUND WHITE PEPPER

GRANULATED SUGAR

GRAPESEED OIL OR OTHER HIGH SMOKE POINT OIL OF CHOICE

RICE VINEGAR

PREPARE THE PICKLED NAMASU.

Place sliced cucumber & grated carrot in a small bowl & season with 2 teaspoons kosher salt, stir to combine. Let stand for 15-20 minutes to draw out moisture then drain & rinse veggies. Pat the veggies dry with a paper towel, prepare the pickling liquid & pour over the veggies. Mix gently & set aside.

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As the pickled veggies soak, prepare the salmon. Add brown sugar, soy sauce, & mirin to a medium bowl then stir to combine. Transfer half of marinade to a separate bowl & reserve for serving. Add cubed salmon & sliced green onion to the marinade & set aside for 20-30 minutes.

MARINATE THE SALMON.

Once marinated, add oil to a medium skillet over medium-high heat. Add the salmon to the skillet, shaking off & discarding any excess marinade. Cook 2 minutes, then flip & cook 90 seconds - 2 minutes longer, or until your desired doneness is reached. Work in batches as needed until all salmon reaches a beautiful golden sear. Transfer to a plate & set aside.

3

SEAR THE SALMON.

Add rice to a large, shallow bowl, then top it off with the namasu pickled vegetables & seared salmon. To serve, drizzle on some reserved soy marinade & finish with a generous sprinkling of furikake, toasted sesame seeds, & more thinly sliced green onions.

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BUILD THE BOWLS & SERVE.