lunch
Japanese Rice Bowl with Salmon & Quick Pickles
Quick pickling transforms simple cucumber and radish into something bright and vibrant; the acidic pickles complement the rich salmon beautifully.
15 min prep · 15 min cook · 30 min in total · serves 2
What you need
- 2 salmon fillets
- 200g sushi rice, cooked
- ½ cucumber, thinly sliced
- 4 radishes, thinly sliced
- 3 tbsp rice vinegar, 1 tbsp sugar, pinch salt (for pickles)
- 2 tbsp soy sauce, 1 tsp honey, 1 tsp ginger (for glaze)
- Sesame seeds, nori, pickled ginger
What to do
- 1Mix vinegar, sugar, and salt; pour over cucumber and radish; rest 10 min.
- 2Cook salmon with soy-honey-ginger glaze in a pan 4 min per side.
- 3Assemble: rice, flaked salmon, pickles, sesame, nori, pickled ginger.
