Name: Salmon Rice Bowl with Seaweed Crackers (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 12 oz Salmon fillets-skin on or off; 1 tbsp Soy sauce; 1 tsp Sesame oil; 1 cup White rice; 2 cups Water; 2 tbsp Soy sauce; 1 tbsp Honey; 1 tsp Rice vinegar; 1/2 tsp Ginger-grated; 1/4 cup Edamame-shelled; 1/4 cup Green onions-sliced; 1 package Seaweed crackers

Recipe tier

A simple and satisfying salmon rice bowl, perfect for a quick weeknight meal. It features flaky salmon, fluffy rice, and a savory-sweet sauce, served with crunchy seaweed crackers.

Total 30 min

Serves 2

Steps 4

Ingredients 12

Soundtrack the cook

Soul kitchen · 46 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 12m Cook 18m Plate 5m Reset 10m

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Salmon
12 oz 340 g Salmon fillets-skin on or off
1 tbsp 15 mL Soy sauce
1 tsp 5 mL Sesame oil
Rice
1 cup 195 g White rice
2 cups 475 mL Water
Sauce
2 tbsp 30 mL Soy sauce
1 tbsp 15 mL Honey
1 tsp 5 mL Rice vinegar
tsp 2.5 mL Ginger-grated
Toppings
cup 30 g Edamame-shelled
cup 30 g Green onions-sliced
1 package Varies Seaweed crackers

Equipment

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Instructions

🎙️ Cook with voice coach

Cook Rice: Rinse rice until water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Fluff with a fork.
Prepare Salmon: Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tbsp soy sauce and sesame oil. Bake for 12-15 minutes, or until cooked through.
Make Sauce: In a small bowl, whisk together 2 tbsp soy sauce, honey, rice vinegar, and grated ginger.
Assemble Bowls: Divide rice between two bowls. Top with flaked salmon, edamame, and green onions. Drizzle with sauce. Serve with seaweed crackers.