Tender salmon, chicken, avocado, and fresh veggies combined with a unique rice reheating technique for perfect results.
# Ingredient List:
→ Proteins
01 - 2 skinless salmon fillets (10.6 oz total)
02 - 2 boneless, skinless chicken thighs (8.8 oz total)
→ Marinade
03 - 3 tbsp soy sauce
04 - 1 tbsp mirin
05 - 1 tbsp sake or dry white wine
06 - 1 tsp sesame oil
07 - 1 tsp honey
→ Rice
08 - 2 cups Japanese short-grain rice
09 - 2 1/2 cups water
→ Toppings & Vegetables
10 - 1 ripe avocado, sliced
11 - 1 small cucumber, thinly sliced
12 - 1 medium carrot, julienned
13 - 2 scallions, finely sliced
14 - 2 tbsp toasted sesame seeds
15 - 1 sheet nori, cut into thin strips (optional)
→ Sauce
16 - 2 tbsp soy sauce
17 - 1 tbsp rice vinegar
18 - 1 tsp sesame oil
19 - 1/2 tsp sugar
→ For Reheating
20 - 4 ice cubes
# Directions:
01 - Rinse rice under cold water until clear. Cook in a rice cooker or saucepan with 2 1/2 cups water. Allow to steam, then fluff with a fork.
02 - Whisk together soy sauce, mirin, sake, sesame oil, and honey. Divide marinade between two shallow dishes. Place salmon in one and chicken in the other. Marinate at least 10 minutes.
03 - Heat a nonstick skillet over medium heat. Cook chicken thighs 4–5 minutes per side until golden and cooked through. Remove, let rest, then slice.
04 - In the same skillet, cook salmon fillets 2–3 minutes per side until just cooked through. Remove and flake gently.
05 - Slice avocado, cucumber, and carrot. Finely slice scallions.
06 - Whisk soy sauce, rice vinegar, sesame oil, and sugar until sugar dissolves.
07 - Divide rice among four bowls. Arrange chicken, salmon, avocado, cucumber, carrot, and scallions over rice. Drizzle with sauce, sprinkle with toasted sesame seeds and nori strips.
08 - For reheating, place an ice cube in center of rice, cover bowl with microwave-safe lid or wrap, and microwave on high for 1–2 minutes. Remove any remaining ice before serving.
