Salmon rice bowl has become one of the most requested dinners at our house. The hardest part is getting the salmon cooked enough without making it dried out. John does a 20 minute brine first in a quart of water and 2 tablespoons of salt. After patting the salmon dry he puts it in a pan with a layer of sea salt (to act like ball bearings), and cooks it over a low flame mostly on the skin side. He turns it over when it still looks pretty raw for the last two minutes. It turns out barely cooked but still warmed through with no albumin seeping out.
My job is to make the vegetables and dressing. I cut the cucumber on a mandolin and use a package of cabbage slaw. The avocados are simply sliced up but the timing of what day to make the salmon bowls all depends on when the avocado is ripe. If you have a hard one place it in a paper bag with an apple at room temperature and it should ripen in a couple of days.
Here is the recipe for the dressing. I double the amounts listed here to insure there is plenty for everyone.
1/4 teaspoon sesame oil
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
2 tablespoons safflower or canola oil
2 tablespoons coarsely chopped scallions
2 tablespoons minced fresh ginger (from one 2-inch piece)
All that is left to do is to assemble your bowls. I usually set up all the ingredients on the counter so everyone can help themselves. Put some rice in your bowl, add the salmon, then the vegetables, and lastly the dressing over it all. A shake of furikake gives a tasty crunch sprinkled on top.