Ginger-Soy Salmon Rice Bowl

Step 1

In a small bowl, stir together the soy sauce, minced ginger, and rice vinegar until the sugar dissolves and the mixture smells fragrant.

Step 2

Pat the salmon fillets dry with paper towels, pressing gently all over the flesh and skin side to remove surface moisture.

Step 3

Divide the cooked rice equally between two bowls, forming a low mound that fills about half of each bowl.

Step 4

Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 5

Place the salmon fillets skin-side up in the skillet and cook without moving for 3 minutes until the flesh turns opaque halfway up the sides and a light brown crust forms.

Step 6

Flip the salmon over carefully with a thin spatula and cook skin-side down for 2 minutes until the skin is crispy and makes a light crackling sound when pressed.

Step 7

Pour the ginger-soy sauce into the empty side of the skillet and tilt the pan so the sauce pools; cook for 30 seconds until fragrant, then remove the skillet from heat.

Step 8

Break each salmon fillet in half into 2-inch pieces and arrange the pieces skin-side up on top of the rice in each bowl.

Step 9

Arrange the cucumber slices in a single layer on the bare side of each rice bowl next to the salmon.

Step 10

Spoon the remaining glaze from the skillet evenly over the salmon pieces, using about 1 tablespoon per bowl.

Step 11

Drizzle each bowl with 0.25 teaspoon sesame oil in a thin stream across the top.

Step 12

Sprinkle the chopped cilantro or green onions evenly over each bowl.