Ginger salmon rice bowl
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Pan-cooked salmon sits over rice with cucumber and a ginger-tamari glaze.
Japanese-inspired · dinner, bowl · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 10 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Fish, Sesame, Soy. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
- Keep raw seafood chilled and separate from ready-to-eat food. Use a thermometer rather than color alone to judge doneness.
Ingredients
- 12 ounces raw salmon fillets (340 g, two equal fillets Thawed, boneless; check for pin bones.)
- 3/4 cup dry long-grain white rice (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 1/2 cups water
- 1/2 medium cucumber (thinly sliced)
- 2 teaspoons fresh ginger (grated)
- 1 tablespoon gluten-free tamari (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 teaspoons toasted sesame oil
Cooking instructions
- Combine the dry long-grain white rice and water in a small saucepan. Bring to a boil, cover and cook on low for 15 minutes, then rest covered off heat for 5 minutes.
- Mix the fresh ginger and gluten-free tamari. Heat the toasted sesame oil in a nonstick skillet on medium. Add the raw salmon fillets skin-side down if skin is present.
- Cook for 5 minutes, turn with a clean spatula and cook 4–7 minutes more. Add the ginger mixture for the final minute. Check the center of each fillet reaches 70°C/158°F; continue gently if needed.
- Fluff the rice and split between bowls. Add the fish, cooked glaze and cucumber. Keep raw-fish tools away from the finished bowls.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.