Seattle Asian Salmon Bowl

Make the Seattle Asian Salmon Bowl: seared wild salmon over warm brown rice with avocado and a soy-wasabi vinaigrette.

Ingredients

• 1/2 cup green onions (thinly sliced)

• 1 English cucumber (sliced)

• 1 tbsp toasted sesame seeds

• 1 4- ounce avocado (diced)

• 2 cups cooked brown rice

• 3/4 cup sprouts such as daikon radish

• 1 strip nori (shredded)

• 16 ounces wild salmon (cut in 4 pieces)

• olive oil spray

• salt and fresh ground pepper to taste

• 2 tbsp less sodium soy sauce (or GF Tamari)

• 2 tsp wasabi

• 2 tbsp mirin

• 2 tbsp rice wine vinegar

• 1 tbsp sesame oil

Instructions

Step 1: Whisk the soy‑wasabi vinaigrette together

Combine the soy sauce, wasabi, mirin, rice wine vinegar and sesame oil in a small mixing bowl and whisk until slightly emulsified and glossy, the wasabi breaking into pale green streaks and tiny suspended oil beads catching the light. Taste and adjust for balance — the vinaigrette should smell of toasted sesame with a bright vinegar bite and a slow rising wasabi warmth. Set the bowl of dressing to the side while you move on; it will sit as a glossy, slightly viscous amber‑green pool waiting to finish the bowls.

Step 2: Warm and fluff the brown rice

Keep the cooked brown rice warm and tender, fluffing it with a fork so each grain is separate and slightly steamy. Transfer the rice into a shallow warm serving bowl so it's ready for portioning; the texture should be soft with a little chew, pale nutty brown with individual grains that catch highlights. While the rice rests, slice the English cucumber into crisp translucent rounds, thinly slice the green onions, dice the avocado, shred the nori strip into thin threads, and have the sprouts and toasted sesame seeds waiting in small bowls nearby.

Step 3: Season and sear the salmon to a caramelized finish

Pat the salmon pieces dry, season lightly with salt and freshly ground pepper, and sear them until the exterior develops a caramelized, bronzed crust and the edges begin to flake — about 2–4 minutes per side depending on thickness. Rest the cooked fillets briefly so the interior stays moist and shows a tender, layered flake when prodded; the surface should glisten with a light sheen of oil and have a crunchy, slightly lacquered crust that contrasts with the tender flesh beneath.

Step 4: Assemble the bowls and finish with the vinaigrette

Divide the warm brown rice evenly into four shallow round bowls, creating a neat bed of rice. Top each portion with diced avocado, fanned cucumber slices, a scattering of thin green onion rings, a small nest of sprouts, and a light sprinkle of toasted sesame seeds. Nest a seared salmon piece on top of each bowl, then spoon and drizzle the soy‑wasabi vinaigrette over the fish and rice so it pools subtly without making the rice soggy. Finish by sprinkling shredded nori across the bowls for a dark, crisp contrast and serve immediately for the best texture and temperature.

Notes

• Pat salmon dry before searing to get a better crust.
• Keep components separate if storing to maintain texture.
• Use tamari to make the vinaigrette gluten-free.
• Warm the rice before assembling for the best contrast with cool toppings.
• Adjust wasabi to taste; start with less and add more if needed.