Ingredients:

  • 10 oz fresh salmon fillet, skin removed and cut into 1-inch cubes
  • 1 tsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp fresh grated ginger
  • 1 clove garlic, minced
  • 2 cups cooked jasmine rice
  • 1 tbsp rice vinegar
  • 0.5 small cucumber, thinly sliced
  • 0.5 ripe avocado, sliced
  • 0.25 cup shelled edamame, thawed

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, sesame oil, ginger, and garlic. Toss the salmon cubes in half of this mixture and let marinate for 5 minutes.
  2. While salmon marinates, toss the hot cooked rice with rice vinegar and a pinch of salt.
  3. Add 1 tsp olive oil to a skillet over medium high heat until it shimmers and wisps of smoke appear.
  4. Place salmon cubes in the pan in a single layer. Cook for 2 minutes without moving to let a crust form.
  5. Pour the honey soy mixture over the fish. Sizzle for 1 to 2 minutes while tossing gently to coat.
  6. Continue cooking until the sauce thickens into a glossy, dark mahogany syrup.
  7. Ensure the salmon is opaque on the outside but slightly translucent in the very center.
  8. Divide the seasoned rice into two bowls. Top with the pan-seared salmon, sliced cucumber, edamame, and avocado.
  9. Drizzle the remaining glaze over the bowls and garnish with optional furikake or sriracha mayo.