Salmon Rice Bowl

Active Time:

30 mins

Total Time:

1 hr 30 mins

Yield:

4 servings

Rie McClenny’s rice bowl is a go-to, with salmon, greens, avocado, and a fried egg on top.

Frequently asked questions

Are radish greens edible?

Yes! Radish greens have a peppery flavor, not unlike arugula. McClenny suggests choosing radish bunches with fresh, vibrant greens, so you can use them in this bowl. Radish greens need to be cleaned well to remove any dirt or sand. Soak them in cold water for a few minutes, then rinse them to make sure they are completely clean. If you can’t find nice radish greens, swap in spinach or arugula, and dress them with a squeeze of lemon juice.

Notes from the Food & Wine Test Kitchen

We removed the salmon from the skillet before reducing the remaining liquid to prevent the salmon from over cooking while the cooking liquid cooks down.

Make ahead

This rice bowl is a great way to use leftover salmon and cooked greens. You can also make the pickled radishes in advance — they are at their best when made at least a day in advance so the radishes are fully pickled.

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Ingredients

Pickled Radishes

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

Salmon Flakes

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

Rice Bowl

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)

Directions

Prepare the Pickled Radish

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.
Prepare the Salmon Flakes

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.)
Prepare the Rice Bowl

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.)
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.