Name: Pan-Seared Salmon with Japanese Seasoned Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1-2 people
Cuisine: japanese
Ingredients: 150g salmon fillet (skin on); 1 cup short-grain Japanese rice; 1 1/4 cups water (for rice); 1 tablespoon soy sauce; 1 teaspoon mirin (Japanese sweet rice wine); 1 teaspoon toasted sesame oil; 1 teaspoon toasted sesame seeds; 1 scallion (green onion), thinly sliced; 1/2 teaspoon grated fresh ginger; 1/2 teaspoon sugar; Salt and pepper to taste; 1 teaspoon vegetable oil or neutral oil for cooking; Optional - pickled ginger or steamed vegetables for serving

Recipe Title: Pan-Seared Salmon with Japanese Seasoned Rice Bowl

Brief Description: A flavorful Japanese-inspired lunch featuring perfectly pan-seared salmon served over seasoned steamed rice with a touch of soy and sesame, garnished with scallions and toasted sesame seeds. Quick to prepare and ideal for 1-2 servings.

Servings: 1-2 people
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

Instructions:

1. Rinse the rice under cold water until the water runs clear to remove excess starch.

2. Combine the rinsed rice and 1 1/4 cups water in a pot. Cover and bring to a boil over medium-high heat.

3. Once boiling, reduce the heat to low and simmer covered for 12-15 minutes until water is absorbed and rice is tender.

4. While rice is cooking, prepare the salmon by patting it dry with paper towels. Season both sides lightly with salt and pepper.

5. Heat 1 teaspoon vegetable oil in a non-stick skillet over medium-high heat.

6. Place the salmon fillet skin-side down in the skillet. Cook for about 4-5 minutes without moving until the skin is crispy.

7. Flip the salmon and cook for another 3-4 minutes or until the salmon is opaque and cooked to your liking.

8. In a small bowl, mix soy sauce, mirin, grated ginger, sugar, and toasted sesame oil to make the seasoning sauce.

9. When the rice is done, fluff it with a fork and stir in the seasoning sauce gently to coat the rice evenly.

10. Divide the seasoned rice into bowls.

11. Place the cooked salmon on top of the rice bowl, skin-side up.

12. Garnish with sliced scallions and toasted sesame seeds.

13. Serve immediately with optional pickled ginger or steamed vegetables if desired.

Special Tips or Variations:

- For extra flavor, marinate the salmon briefly (10 minutes) in a mixture of soy sauce, mirin, and grated ginger before cooking.

- If you prefer, you can grill or bake the salmon instead of pan-searing.

- Add steamed or sautéed vegetables like spinach, edamame, or mushrooms to the rice bowl for a more balanced meal.

- Use brown rice for a healthier twist but increase cooking time accordingly.

- To make it spicier, add a drizzle of Japanese chili oil (rayu) or sprinkle shichimi togarashi seasoning on top before serving.

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Pan-Seared Salmon with Japanese Seasoned Rice Bowl

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