Salmon Rice Bowl (10-minute seared salmon sushi recipe)

If you like seared salmon sushi (aburi salmon) at sushi bar, you are going to love this easy and fancy 10 minute salmon rice bowl.

Sear the fresh salmon slices with a blowtorch, enjoy the sizzling sound, the lightly caramelized sauce, the custard like hot spring egg, and the just-right cooked salmon that melt in your mouth.

This dish is different from Emily Mariko’s salmon rice bowl. But both of them are healthy, pretty, delicious, and super easy to make!

You can give both of them a try and let me know which one tastes better to you!

EQUIPMENT for making Salmon Rice Bowl

• 1 Kitchen torch with butane

If you don’t have a kitchen torch, you can sear the sliced salmon over medium high heat in a large nonstick skillet:

Do not add any oil to the skillet, preheat the skillet over medium high heat for 1 minute, spread the thinly sliced salmon in a single layer on the bottom of the skillet. Sear the salmon slices over medium high heat for 30 seconds without flipping them, so that the bottom side of the salmon slices is seared while the top side is undercooked.

INGREDIENTS  

• 1 cup cooked rice – warm (Check out my 3 methods of cooking perfectly fluffy rice in this post)
• 1½ tbsp sushi vinegar (You can DIY sushi vinegar by boiling 60g rice vinegar/apple cider vinegar + 40g sugar + 8g salt in a saucepan. Let it cool once all the ingredients are melt.)
• 4 oz skinless fresh salmon filet
• mayonnaise
• okonomi sauce (or spicy mayonnaise, teriyaki sushi sauce, eel sauce…)
• ½ avocado – cut into ½ cubes (optional)
• 1 egg (optional)
• 1 tsp light soy sauce

INSTRUCTIONS for Making Salmon Rice Bowl

To make the soft cooked egg

1. In a medium pot, bring 3 cups of water to a boil, turn off the heat, remove the pot from the burner.

2. Add 1 cup of tap cold water and 1 large egg to the pot, cover the lid, set a timer of 10 minutes.

3. Prepare iced water in a bowl. 10 minutes later, quickly transfer the egg to the iced water, so that the egg won’t be cooked through by the remaining heat. Once the egg is completely cooled, get it out from the iced water. Set aside.

To make the salmon rice bowl

1. Add 1 cup of warm cooked rice (Check out my 3 methods of cooking perfectly fluffy rice in this post) and 1 ½ tbsp of sushi vinegar (You can DIY sushi vinegar by yourself by boiling 60g rice vinegar/apple cider vinegar + 40g sugar + 8g salt in a saucepan) to a large bowl. Mix well, transfer the rice to a serving plate.

2. Shape the rice into a donut shape.

3. Hold a knife at a 45° angle to the cutting board, slice a 4oz salmon filet into 10 to 12 thin slices. Arrange the salmon slices in a single layer on top of the rice.

4. Use a kitchen torch to sear each slice of the salmon for about 3 seconds, until the salmon slice is sizzling with oil releasing from the surface.

5. Drizzle sauce of your choice over the seared salmon. I used mayonnaise and okonomi sauce. You may want to use one light color sauce, and one dark color sauce for the best looking and taste.

6. Put avocado cubes in the center of the rice. Use a kitchen torch to sear the sauce for about 15 seconds until it’s sizzling and slightly caramelized.

7. Crack the soft cooked egg on the top of avocado cubes. Drizzle 1 tsp of light soy sauce on the egg.

8. Serve immediately. Use a spoon to get some rice, a slice of salmon, a piece of avocado, dip some egg yolk, then enjoy how every ingredient melts in your mouth.

My other Dinner Recipes You will also like:

Salmon Rice Bowl (10-minute seared salmon sushi recipe)

Ms Shi and Mr He

If you like seared salmon sushi (aburi salmon) at sushi bar, you are going to love this easy and fancy 10 minute salmon rice bowl. Sear the fresh salmon slices with a blowtorch, enjoy the sizzling sound, the lightly caramelized sauce, the custard like hot spring egg, and the just-right cooked salmon that melt in your mouth.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Main Course

Cuisine American, Japanese

Servings 1 serving

Calories 638 kcal

Equipment

• 1 Kitchen torch with butane

Ingredients

  

• 1 cup cooked rice – warm
• 1½ tbsp sushi vinegar (You can DIY sushi vinegar by boiling 60g rice vinegar/apple cider vinegar + 40g sugar + 8g salt in a saucepan. Let it cool once all the ingredients are melt.)
• 4 oz skinless fresh salmon filet
• mayonnaise
• okonomi sauce (or spicy mayonnaise, teriyaki sushi sauce, eel sauce…)
• ½ avocado – cut into ½ cubes (optional)
• 1 egg (optional)
• 1 tsp light soy sauce

Instructions

 

To make the soft cooked egg

• In a medium pot, bring 3 cups of water to a boil, turn off the heat, remove the pot from the burner.
• Add 1 cup of tap cold water and 1 large egg to the pot, cover the lid, set a timer of 10 minutes.
• Prepare iced water in a bowl. 10 minutes later, quickly transfer the egg to the iced water, so that the egg won't be cooked through by the remaining heat. Once the egg is completely cooled, get it out from the iced water. Set aside.

To make the salmon rice bowl

• Add 1 cup of warm cooked rice and 1 ½ tbsp of sushi vinegar (You can DIY sushi vinegar by yourself by boiling 60g rice vinegar/apple cider vinegar + 40g sugar + 8g salt in a saucepan) to a large bowl. Mix well, transfer the rice to a serving plate.
• Shape the rice into a donut shape.
• Hold a knife at a 45° angle to the cutting board, slice a 4oz salmon filet into 10 to 12 thin slices. Arrange the salmon slices in a single layer on top of the rice.
• Use a kitchen torch to sear each slice of the salmon for about 3 seconds, until the salmon slice is sizzling with oil releasing from the surface.
• Drizzle sauce of your choice over the seared salmon. I used mayonnaise and okonomi sauce. You may want to use one light color sauce, and one dark color sauce for the best looking and taste.
• Put avocado cubes in the center of the rice. Use a kitchen torch to sear the sauce for about 15 seconds until it's sizzling and slightly caramelized.
• Crack the soft cooked egg on the top of avocado cubes. Drizzle 1 tsp of light soy sauce on the egg.
• Serve immediately. Use a spoon to get some rice, a slice of salmon, a piece of avocado, dip some egg yolk, then enjoy how every ingredient melts in your mouth.

Video

Keyword Aburi Salmon, salmon rice bowl, seared salmon sushi