Korean Salmon Rice Bowl (Marinated Raw Salmon over Warm Rice)
Fresh salmon is sliced thin and briefly marinated in a dressing of soy sauce, sesame oil, and wasabi so the seasoning just barely coats each piece. Laid over warm rice, the heat gently firms the salmon's surface while the center remains raw and buttery. Perilla leaves or shredded nori on top bring a herbal, aromatic note that cuts through the richness of the fish. The sweet-salty balance of the dressing meets the salmon's natural fat in a way that makes the bowl disappear quickly.
Adjust Servings
Instructions
- 1
Cut salmon into bite-sized cubes.
- 2
Mix soy sauce, mirin, and sesame oil for the dressing.
- 3
Marinate the salmon in the dressing for 10 minutes.
- 4
Arrange salmon and avocado over rice and drizzle with remaining dressing.
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Nutrition (per serving)
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