Japanese · From your pack to your plate

Togarashi Salmon Rice Bowl

Name: Togarashi Salmon Rice Bowl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: 2 salmon fillets (6 oz each), skin on; 1 1/2 teaspoons Shichimi Togarashi, plus more to finish; 1 teaspoon neutral oil; Kosher salt; 2 cups cooked short-grain rice, hot; 1 Persian cucumber, thinly sliced; 1 tablespoon rice vinegar; 1 teaspoon sugar; 2 tablespoons Japanese mayonnaise; 1 teaspoon soy sauce; 2 scallions, thinly sliced; 1 sheet nori, cut into strips

Crisp-skinned salmon, hot rice, cold cucumber, seven-spice over the top.

Shichimi Togarashi

Let’s cook

From your pack
to your plate.

Prep: 15 min
Cook: 12 min
Total: 27 min
Serves: 2
Level: Easy
Calories: 520 kcal

The method

Make it happen.

Quick-pickle & mix
10 min
Toss the cucumber slices with the rice vinegar, sugar, and a pinch of salt. Set aside — they'll pickle while you cook.
Stir the mayonnaise with the soy sauce and 1/4 teaspoon of Shichimi Togarashi.
Sear the salmon
~12 min
Pat the salmon dry and salt the skin. Season the flesh side with 1 1/2 teaspoons of the blend.
Heat the oil in a nonstick or carbon steel pan over medium-high. Lay the fillets in skin-side down and press flat with a spatula for the first 20 seconds so the skin stays in contact.
Cook undisturbed 6–7 minutes, until the skin releases easily and the flesh has turned opaque two-thirds of the way up. Flip and cook 1–2 minutes more.
Build the bowl
~5 min
Spoon the hot rice into bowls. Top with the salmon, drained cucumbers, and a generous drizzle of the spiced mayo.
Finish with scallions, nori strips, and one more pinch of Shichimi Togarashi over everything.

← More from the kitchen

Togarashi Salmon Rice Bowl

Make it happen.

Quick-pickle & mix

Sear the salmon

Build the bowl