Japanese Salmon Chicken Bowl (Printable)

A colorful bowl combining tender salmon, chicken, avocado, and fresh vegetables with savory sauce.

# What Goes In:

→ Proteins

01 - 2 skinless salmon fillets (10.5 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

# How to Make It:

01 - Rinse rice under cold water until clear. Cook with 2 1/2 cups water in a rice cooker or saucepan. Let steam, then fluff with a fork.
02 - Whisk marinade ingredients in a bowl. Divide marinade between two shallow dishes. Submerge salmon in one and chicken in the other. Marinate at least 10 minutes.
03 - Heat nonstick skillet to medium. Cook chicken thighs 4–5 minutes per side until golden and cooked through. Let rest, then slice.
04 - In the same pan, cook salmon fillets 2–3 minutes per side until just cooked through. Remove and gently flake.
05 - Slice avocado, cucumber, carrot, and scallions as directed.
06 - Whisk soy sauce, rice vinegar, sesame oil, and sugar until sugar dissolves.
07 - Divide rice among 4 bowls. Layer chicken, salmon, avocado, cucumber, carrot, and scallions over rice. Drizzle sauce and sprinkle sesame seeds and nori strips.
08 - To reheat pre-assembled bowls, place one ice cube in the center of rice, cover with microwave-safe lid or plastic wrap, and microwave on high 1–2 minutes. Remove remaining ice before serving.

# Expert Advice:

01 -
  • It looks like restaurant food but comes together in less time than delivery would take.
  • The ice cube hack means you can make it Sunday and eat perfectly fluffy rice all week.
  • Every bite has texture contrast, rich and crisp and creamy all at once.
02 -
  • Don't skip rinsing the rice, the cloudy starch water will make it gummy and sticky in the wrong way.
  • Let the chicken rest before slicing or all the juices run out onto the cutting board instead of staying in the meat.
  • The ice cube hack only works if you cover the bowl, otherwise the steam escapes and the rice stays dry.
03 -
  • Use a rice cooker if you have one, it's the most hands-off way to get perfect rice every time.
  • Don't overcook the salmon, it keeps cooking a bit after you pull it from the pan.
  • Toast the sesame seeds in a dry pan for 30 seconds before sprinkling, the flavor blooms and gets nutty.
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