Crispy Rice Salmon Bowl

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Press cold seasoned rice into an oiled skillet and cook until the base is crisp.

3. 3

   Sear salmon until safely cooked and flake into large pieces. Use medium-high heat and work in batches if needed; allow about 6 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Mix mayonnaise and sriracha. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

5. 5

   Slice cucumber and avocado and season lightly with vinegar.

6. 6

   Build bowls with crispy rice, salmon, vegetables, sauce and nori.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.