Smart Recipe Kitchen

2026-03-01

Serves: 4 | Total time: ~30 minutes | Why it works: Short marinade, hot sear for caramelized edges, acidic pickles for balance.

Ingredients

• 1.5 lb salmon, skin removed, cut into 1-inch cubes
• 3 tbsp soy sauce
• 1.5 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp neutral oil
• 3 cups cooked rice (jasmine or brown)
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1 avocado, sliced
• 2 scallions, sliced
• 1 tbsp sesame seeds

Quick pickle (optional)

• 1/2 cup rice vinegar, 1 tbsp sugar, 1/2 tsp salt, 1 cup thinly sliced radish or cucumber

Method

1) Make pickle: stir vinegar, sugar, salt; add veg, set aside.

2) Whisk soy, honey, rice vinegar, sesame oil, ginger, garlic. Toss salmon gently; marinate 10 minutes.

3) Heat neutral oil in large nonstick skillet over medium-high. Sear salmon 2–3 minutes per side until browned. Pour in remaining marinade; cook 1 minute until glossy.

4) Build bowls: rice, salmon, carrots, cucumber, avocado, pickles, scallions, sesame seeds.

Tips

• Do not overcrowd pan; cook in two batches if needed.
• Add sriracha-mayo if you like heat.