Just So You Know: Why I Keep Coming Back to This One
Alright, buckle up. So, rice bowls with salmon and cucumber? I've been making this since my uni days when I wanted something semi-healthy but also quick enough to not cut into my precious TV-watching hours. There was this one evening when I tried impressing a date with this dish—let's just say it went better than my attempt at soufflé (which nobody wants to talk about). I swear, the smell of salmon sizzling in the pan is almost as good as actually eating it. Oh, and if you hear me mutter about "the great cucumber slicing attempt of 2015," that was a whole thing—you can ask later.
Why You'll Love This (or at Least Why I Do)
I make this when I'm too tired to properly cook but want to feel like I made an effort (my family goes nuts for it, especially my little one who calls the cucumbers 'green coins'). All you need is a handful of stuff, a bit of patience—okay, sometimes a lot—and boom, dinner. Sometimes the salmon flakes fall apart and it looks kind of sad, but you know what? It tastes better that way. I used to stress about perfectly lining up the cucumber but now, eh, slap it on. Actually, half the charm is in how un-fancy it all looks once mixed. It’s never failed to make leftovers vanish—except for that one time I forgot to cook the rice. Oops.
Gathering Your Ingredients
- 2 big handfuls of cooked white rice (Sushi rice is best, but I’ve honestly thrown in Uncle Ben’s in a pinch)
- 200g salmon fillet (fresh is ideal, but I’ve totally gone with frozen and laughed in the face of snobbery)
- ½ of a large cucumber, sliced into thin rounds (I love using Persian cucumbers—my gran always did—but you can grab whatever's at the shop)
- 2 tablespoon soy sauce (or tamari, when my cousin comes over who can’t do gluten)
- 1 teaspoon rice vinegar (sometimes I just use a squeeze of lime if the bottle’s empty—it’s fine)
- Sprinkle of toasted sesame seeds (optional, but why not?)
- 1 green onion, chopped (but if you're all out, skip it... won’t break the universe)
- Pinch of sugar (I never actually measure this; a little goes a long way)
Let's Get Cooking (I Promise, It’s Not Fussy)
- Cook the rice. Yes, this is the boring bit. Rinse your rice till the water sort of runs clear, then cook it how you like. I use a rice cooker—which I genuinely think is magic—but if you don’t have one, just use a pot and hope for the best (it usually works out for me).
- Prepare the salmon. Season the fish with a bit of salt and pepper. Pan-fry it with a drizzle of oil on medium heat for about 4-5 minutes per side, until it’s opaque and flakes easily. (At this point, I usually flick little bits off with my fork for a pre-taste. Perks of being the cook!) If the skin gets a bit crisp, all the better—adds that extra oomph.
- Deal with the cucumbers. Slice 'em thin. Sometimes mine turn out like weird wedges, sometimes perfect circles—doesn’t matter. Toss them in a bowl with the rice vinegar, most of the soy sauce, and a pinc of sugar. Give them a quick stir and let them sit while the salmon finishes up.
- Assemble your bowl. Pile the rice in a bowl, scatter the cucumbers all over, lay chunks of salmon on top. Drizzle on the rest of the soy sauce. Top with green onion and sesame seeds if you’re feeling jazzy. Stand back and pretend you’re a sushi chef. Sometimes it looks like a Jackson Pollock painting, but that's honestly the fun bit.
Notes from the Frontlines (Actual Home Cook Disasters)
- Once, I used smoked salmon straight from the packet—totally different vibe, but kind of excellent in summer.
- Cucumber got a bit floppy in the fridge? Soak slices in icy water for a bit; they sort themselves out.
- I tried rice with quinoa mixed in... not my best idea. But let me know if you find a blend you actually like.
How I've Switched It Up (and Sometimes Failed)
- Did it with teriyaki sauce instead of soy. Sweeter, but my brother still inhaled two bowls.
- Sashimi-grade salmon, used raw one time—amazing if you trust your fishmonger... otherwise, pan-fried is safer.
- Tried avocado once; my mate raved, but I found it too creamy, so go with your gut.
- Once, I forgot the vinegar. Not the end of the world, but it lost that tangy thing. But live and learn, right?
Stuff You Might Need (Or Not, Actually)
- Rice cooker (honestly, just a regular pot is fine; I've even used a deep frying pan. Don’t tell my mum.)
- Frying pan for the salmon (if you're really in a jam, apparently grilling works too, but I've always managed with just a basic pan)
- Sharp-ish knife for cucumber (seriously, I used a bread knife once, was a bit dodgy but got the job done)
- Mixing bowl for tossing cucumbers (or heck, do it straight in the serving bowl if you're short on time. I often do!)
How Long Will It Last? (Spoiler: Not Long)
Technically, you could pop leftovers in the fridge for a day or two. But honestly? In my house, these rice bowls don't survive until the next meal—someone (usually me...) sneaks a bite before bed. If you do store it, just know the cucumber can go a tad mushy, but it’s still edible. Probably best not to freeze anything; the textures get a bit tragic.
How I Like Serving Mine
So, here’s the move: I pile everything in deep bowls, then put extras like chili oil, pickled ginger, or sriracha off to the side for people to play with. Some nights we eat this on the sofa while watching reruns, other times I’ll drag out the fancy chopsticks and pretend we’re somewhere far-flung. (My cousin claims a little dollop of wasabi cream makes it "next level.")
Things I Wish I Knew Starting Out (aka Pro Tips)
- I once tried to rush the rice—didn’t let it rest long enough—ended up way too sticky. So, let it just chill for 10 minutes after cooking. Makes a difference, trust me.
- Don’t be shy with seasoning the fish. Under-seasoned salmon is a sad, sad thing; err on the side of a little extra salt.
- It’s better if the cucumbers soak at least 5-10 minutes; otherwise, it just tastes flat... live and learn!
FAQ Time: Real Questions I Get (No Judgement!)
- Can I use microwave rice?
- Oh, absolutely. I've done it loads of times—just fluff it up well so it looks, you know, less like a rice brick. Works fine in a hurry.
- What if I can't get good salmon?
- No sweat—I've made this with tinned or even smoked salmon. It's not quite the same, but actually it's pretty tasty in its own way. Just adjust the salt a bit.
- Can I prep it ahead?
- Kind of. Keep the rice and salmon separate so nothing goes soggy; only slice and dress cucumbers just before eating. On second thought, it's probably best fresher, but you do you.
- How spicy can I make it?
- Sky's the limit. I add chili crisp on my own bowl—nobody else in my house is brave enough. But a little sriracha never hurt.
- Do I have to peel the cucumber?
- Nah, I never do. The skin adds crunch and color. That said, if you get a waxy one, maybe give it a quick peel—but I usually can't be fussed.
One last thing, since you’ve made it this far—I wholeheartedly think rice bowls with salmon and cucumber are the epitome of the quick, comforting meal. But if you ever find a way to jazz them up that surprises even me, you better tell me. I’m always up for a little adventure, in food or otherwise!
Ingredients
- 2 cups cooked jasmine rice
- 4 salmon fillets (about 150 g each)
- 1 medium cucumber, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
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1Cook the jasmine rice according to package instructions and set aside to keep warm.
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2Season the salmon fillets with salt and pepper. Heat sesame oil in a skillet over medium-high heat and sear salmon for 3-4 minutes per side, or until cooked through.
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3In a small bowl, whisk together soy sauce, rice vinegar, and grated ginger to make the dressing.
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4Divide the cooked rice between 4 bowls. Top each bowl with seared salmon and arrange sliced cucumber on the side.
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5Drizzle the soy-ginger dressing over the bowls. Garnish with sesame seeds and sliced green onions. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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