Ingredients
0 of 12 availableMethod
- 1
Pat the salmon dry and season both sides with the salt and pepper. Slice the cucumber and avocado.
5 min - 2
Whisk the soy sauce, sesame oil, rice vinegar, honey, and minced garlic in a small bowl.
2 min - 3
Heat the cooking oil in a large nonstick skillet over medium-high heat. Press the cooked rice into an even layer and cook until the bottom is deeply golden and crisp, 6 to 8 minutes.
8 minmedium-high - 4
Break the crisp rice into large pieces, turn them, and cook until the second side is lightly crisp, 3 to 4 minutes. Transfer to bowls.
4 minmedium-high - 5
Place the salmon in the skillet and cook until browned and opaque, 3 to 4 minutes per side, or until the thickest part reaches 145°F.
8 minmedium - 6
Top the crisp rice with salmon, cucumber, and avocado. Spoon the soy-sesame drizzle over each bowl and serve.
1 min
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