Salmon Rice Bowl with Avocado and Cucumber
Flaky pan-cooked salmon over seasoned rice, topped with cool avocado and crisp cucumber and a soy dressing. A fresh, protein-rich bowl that comes together on the stovetop.
- Total
- 35 min
- Prep 10 · Cook 20 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Absorption rice · Searing
- Savory
- Stovetop
- Oven
Instructions
-
Rinse the rice under cold running water until the water runs clear, then drain well. Add the rice, 150 ml water and a pinch of the salt to a small saucepan and bring to a boil over high heat.
~3 min
Rinsing removes surface starch so the grains cook up separate and fluffy instead of gluey.
Absorption rice Use a tight lid and lowest heat; don't stir. Watch for steam holes and a dry surface, then rest off-heat so grains finish steaming.
-
Cover the saucepan, lower the heat to the lowest setting and cook until the water is absorbed and the rice is tender, about 15 minutes. Take the pan off the heat and let it stand, covered, for 5 minutes, then fluff with a fork.
~20 min
Covering traps steam and low heat lets the rice absorb water evenly without scorching; resting finishes the grains.
Fluff the rice with a fork rather than a spoon so the grains stay separate instead of turning sticky.
Absorption rice Use a tight lid and lowest heat; don't stir. Watch for steam holes and a dry surface, then rest off-heat so grains finish steaming.
-
While step 2 cooks
While the rice cooks, pat the salmon dry with paper towel and season both sides with the black pepper and a pinch of the salt. Slice the cucumber into thin rounds and cut the avocado half into slices.
~5 min
-
Heat the olive oil in a non-stick frying pan over medium-high heat until it shimmers. Lay the salmon in the pan skin-side down and cook undisturbed until the skin is crisp and the flesh is opaque about two-thirds of the way up, 4 to 5 minutes.
~5 min
Skin-side down first renders the fat and crisps the skin while the flesh cooks gently from below.
Searing Pat salmon dry and wait for shimmering oil. Don't move it until the skin releases easily; flip once and pull at 63°C to avoid dry flesh.
-
Flip the salmon with a fish spatula and cook until the thickest part reaches 63°C and the flesh flakes easily, 2 to 3 minutes more. Transfer to a plate.
~3 min
Flipping finishes the second side; 63°C is the safe, juicy target before the flesh flakes.
Searing Pat salmon dry and wait for shimmering oil. Don't move it until the skin releases easily; flip once and pull at 63°C to avoid dry flesh.
-
Spoon the rice into a bowl, set the salmon on top and arrange the cucumber and avocado alongside. Drizzle the soy over the rice and salmon and serve.
~2 min