Tender salmon and chicken over fluffy rice with avocado, veggies, and a simple reheating tip for perfect servings.
# The Ingredients You'll Need:
→ Proteins
01 - 2 skinless salmon fillets (10.5 oz)
02 - 2 boneless, skinless chicken thighs (8.8 oz)
→ Marinade
03 - 3 tablespoons soy sauce
04 - 1 tablespoon mirin
05 - 1 tablespoon sake or dry white wine
06 - 1 teaspoon sesame oil
07 - 1 teaspoon 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 tablespoons toasted sesame seeds
15 - 1 sheet nori, cut into thin strips (optional)
→ Sauce
16 - 2 tablespoons soy sauce
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon sesame oil
19 - 1/2 teaspoon sugar
→ For Reheating
20 - 4 ice cubes
# Step-by-Step Instructions:
01 - Rinse the rice under cold water until clear. Cook rice with 2 1/2 cups water in a rice cooker or saucepan. Allow to steam, then fluff with a fork.
02 - Whisk all marinade ingredients together. Divide marinade into two shallow dishes. Marinate salmon in one and chicken in the other for 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 - Using the same pan, cook salmon fillets 2–3 minutes per side until just cooked through. Remove and gently flake.
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 evenly among four bowls. Layer with chicken, salmon, avocado, cucumber, carrot, and scallions. Drizzle with sauce and sprinkle with sesame seeds and nori strips.
08 - When reheating preassembled bowls, place an ice cube in the center of the rice, cover with microwave-safe lid or wrap, and microwave on high 1–2 minutes. Remove remaining ice before serving.
