Cooked Salmon Sushi Bowl with Multigrain Rice

All the flavors of a sushi roll — seasoned rice, glazed salmon, crisp vegetables, and a punchy sriracha mayo — served in a bowl without any rolling required. Multigrain rice adds a nutty depth that pairs beautifully with the soy-glazed fish.

Ingredients

• multigrain rice blend (e.g. brown rice, black rice, farro mix) – 1½ cups dry
• water – 2¼ cups
• rice vinegar – 3 tablespoons
• granulated sugar – 1½ teaspoons
• kosher salt – 1 teaspoon

• salmon fillets, skin-on – 4 fillets (6 oz each)
• low-sodium soy sauce – 3 tablespoons
• honey – 1 tablespoon
• toasted sesame oil – 1 teaspoon
• fresh ginger, grated – 1 teaspoon
• garlic clove, grated – 1 clove
• neutral oil (avocado or vegetable) – 1 tablespoon

• mayonnaise – 3 tablespoons
• sriracha – 1–2 teaspoons
• fresh lime juice – 1 teaspoon

• Persian cucumber, thinly sliced – 1 medium
• ripe avocado, sliced – 2 medium
• shredded carrots – ½ cup
• edamame, shelled and cooked – ½ cup
• nori sheets, cut into thin strips – 2 sheets
• toasted sesame seeds – 1 tablespoon
• scallions, thinly sliced – 3 stalks
• pickled ginger, to serve – ¼ cup

Instructions

1. Cook the multigrain rice according to package directions using the measured water — multigrain blends typically need 35–45 minutes and may benefit from soaking 20 minutes beforehand if the blend includes whole grains like farro or wheat berries. While the rice is still hot, stir together the rice vinegar, sugar, and salt until dissolved, then fold gently into the cooked rice. Spread it out on a baking sheet or wide bowl to cool to room temperature — this keeps the grains distinct and lightly seasoned, just like sushi rice.
2. Whisk together the soy sauce, honey, sesame oil, ginger, and garlic in a small bowl to make the glaze. Pat the salmon fillets dry with paper towels — this is key for a good sear. Spoon half the glaze over the flesh side of each fillet and let them marinate for at least 10 minutes while you prep the toppings.
3. Stir together the mayonnaise, sriracha, and lime juice in a small bowl. Taste and adjust heat to your liking. Set aside.
4. Prep all your toppings: slice the cucumber and avocado, shred the carrots if not pre-shredded, and cut the nori into thin strips with scissors. Set everything out so assembly goes quickly once the salmon is done.
5. Heat the neutral oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Place the salmon skin-side down and press gently with a spatula for the first 30 seconds to prevent curling. Cook for 4–5 minutes until the skin is crisp and the flesh turns opaque about two-thirds of the way up. Flip, pour the remaining glaze over the top, and cook 1–2 minutes more until the salmon is just cooked through and the glaze is sticky and caramelized. It's fine — even preferred — if it's slightly translucent in the center.
6. Divide the seasoned rice among four bowls. Break each salmon fillet into large chunks and place on top. Arrange the cucumber, avocado, carrots, and edamame around the salmon. Scatter the nori strips, sesame seeds, scallions, and pickled ginger over the top, then drizzle generously with sriracha mayo.