Soy-Glazed Seared Salmon Rice Bowls with Namasu

playswellwithbutter.com

Jaclyn

2 cups cooked short grain white or brown rice

cucumber & carrot namasu (Japanese pickled vegetables), below

1 pound fresh wild-caught salmon, skin removed & diced into 1-inch cubes

2 green onions, ends trimmed & thinly sliced

¼ cup firmly packed brown sugar

¼ cup soy sauce (can sub tamari if gluten-free)

1 tablespoon mirin (see Recipe Notes)

1 teaspoon grapeseed oil or high smoke point vegetable oil of choice

kosher salt & white pepper, to season

for serving, as desired: furikake (Japanese nori seasoning), toasted sesame seeds, thinly sliced green onions, etc.

subheading: for the cucumber & carrot namasu (Japanese pickled vegetables):

½ English cucumber, sliced in half lengthwise & cut into very thin half-moons

1 small carrot, peeled & grated

3 tablespoons granulated sugar

3 tablespoons rice vinegar

kosher salt, to season

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