Salmon Rice Bowl

Salmon Rice Bowl

This tangy, flavor-packed salmon rice bowl is a great way to use leftover salmon and cooked greens.


  • 1 large bunch of radishes (about 10 1/2 ounces)
  • 1/2 cup tap water
  • 1/2 cup white vinegar
  • 1/2 cup dry white wine
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup water
  • 8 ounces skinless salmon fillets (3/4-inch thick)
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 cup reserved radish greens, washed well (about 1 packed cup)
  • 1/2 teaspoon kosher salt
  • 4 cups freshly cooked short-grain rice
  • 1 avocado, halved and sliced
  • 4 fried eggs
  • Sriracha chile sauce (optional)


  1. Remove green tops from radishes, and set aside. Cut radishes into quarters (about 1 1/2 cups). Place radish quarters in a sterilized large lidded glass jar (about 16 ounces). In a small pot, stir together water, vinegar, white wine, sugar, and salt. Bring to a boil over high; cook, stirring occasionally, until sugar and salt are completely dissolved, about 2 minutes. Immediately pour into a jar, covering radishes. Let cool until room temperature, about 30 minutes. Secure lid, and store in refrigerator for 30 minutes or up to 3 months.
  2. Stir together sake, mirin, and water in a large skillet with a lid. Add salmon, and bring to a boil over medium. Reduce heat to medium-low; cover and gently simmer, undisturbed, until liquid is reduced by about half, 5 to 7 minutes. Uncover and cook until salmon is cooked through, 4 to 6 minutes, breaking salmon into small (1-inch) pieces using a wooden spatula. Using a slotted spoon, transfer salmon to a large bowl. Increase heat to medium, and cook until the liquid in the skillet is almost evaporated and a syrup consistency, 4 to 5 minutes. Remove skillet from heat. Pour liquid over salmon. Add sesame oil and salt, stirring to combine; season with additional salt to taste, if needed. (The salmon should be well seasoned since it will be mixed in with rice.) Set aside. (The salmon flakes will keep in an airtight container in the refrigerator for up to 5 days.)
  3. Bring a small pot of salted water to a boil over medium-high. Add reserved radish greens, and cook until bright green, about 1 minute. Drain and rinse under cold water. Pat greens dry using a kitchen towel or paper towel. Sprinkle with salt. Finely chop Radish Greens. (Cooked Radish Greens will keep in an airtight container in the refrigerator for up to 5 days.)
  4. Place rice, salmon flakes, and Radish Greens in a large bowl. Wet a rice paddle or large spoon with water (so the rice doesn’t stick), and stir in a cutting motion to avoid smashing rice grains. Divide rice mixture evenly among 4 bowls. Top each evenly with pickled radishes, sliced avocado, and 1 fried egg. Drizzle with Sriracha (if using) and serve.


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