Delicious Japanese bowl featuring salmon, chicken, avocado, fresh veggies, and a flavorful sesame-based sauce.
# What You'll Need:
→ 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
# Method:
01 - Rinse rice under cold water until clear. Cook in a rice cooker or saucepan with 2 1/2 cups water. Let it steam, then fluff with a fork.
02 - Whisk marinade ingredients in a bowl. Divide into two shallow dishes. Place salmon in one, chicken in the other. Marinate at least 10 minutes.
03 - Heat nonstick skillet over medium heat. Cook chicken thighs 4-5 minutes per side until golden and cooked through. Remove, rest, then slice.
04 - In the same skillet, 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 among four bowls. Arrange chicken, salmon, avocado, cucumber, carrot, and scallions over rice. Drizzle sauce and sprinkle sesame seeds and nori.
08 - When reheating pre-assembled bowls, place an ice cube in rice center, cover with microwave-safe lid or wrap, microwave on high for 1-2 minutes. Remove remaining ice before serving.
