Save I started making this bowl on weeknights when I realized leftover rice didnt have to taste like regret. A friend mentioned the ice cube trick offhand, and I thought she was joking until I tried it. Now I prep these bowls on Sunday, tuck them in the fridge, and pull them out when I need something that tastes like effort but requires almost none. The combination of flaky salmon and caramelized chicken over perfectly steamed rice feels like a small luxury every single time.
I made this for my sister after she moved into her first apartment with no furniture and a single pan. We sat on the floor with these bowls balanced on our knees, and she said it tasted like the kind of meal that makes a place feel like home. I think about that every time I slice the avocado into those perfect green fans.
Ingredients
- Skinless salmon fillets: Look for bright, firm flesh without any fishy smell, and dont overcook them or theyll turn dry and chalky instead of tender.
- Boneless skinless chicken thighs: Thighs stay juicy and forgiving even if you leave them on the heat a minute too long, unlike breasts which turn to rubber.
- Soy sauce: Use low-sodium if you can because the marinade and sauce both call for it and regular soy can make everything taste one-note salty.
- Mirin: This sweet rice wine adds a subtle glaze and depth you cant fake with sugar alone, so dont skip it.
- Sake: Dry white wine works in a pinch, but sake brings a clean delicate flavor that feels authentically Japanese.
- Sesame oil: A little goes a long way, and toasted sesame oil smells like the best part of any stir-fry.
- Honey: It balances the salty soy and helps the proteins caramelize beautifully in the pan.
- Japanese short-grain rice: This is the sticky, slightly sweet rice that holds everything together, and rinsing it until the water runs clear removes excess starch so it doesnt turn gummy.
- Avocado: Use one thats ripe but still firm enough to slice cleanly, not so soft it turns to mush when you touch it.
- Cucumber: The crunch cuts through the richness of the proteins and adds a refreshing contrast.
- Carrot: Julienned thin, it adds color and a slight sweetness that plays well with the soy-based sauce.
- Scallions: Both the white and green parts bring a mild oniony bite that wakes up every forkful.
- Toasted sesame seeds: These add nutty flavor and a satisfying little crunch that makes the bowl feel finished.
- Nori: Optional but worth it for that umami hit and a whisper of the ocean.
- Rice vinegar: It brightens the sauce and keeps it from tasting flat or too heavy.
- Ice cubes: The secret weapon for reheating rice without drying it out, and it feels like kitchen magic every time.
Instructions
- Rinse and cook the rice:
- Run cold water over the rice in a fine-mesh strainer, swishing it with your hand until the water runs clear instead of milky. This step prevents gluey rice and takes less than two minutes.
- Prepare the marinade:
- Whisk soy sauce, mirin, sake, sesame oil, and honey in a small bowl until the honey dissolves completely. Split it between two shallow dishes so the salmon and chicken each get their own bath.
- Marinate the proteins:
- Place salmon in one dish and chicken in the other, turning once to coat evenly. Let them sit for at least ten minutes while you prep the vegetables.
- Cook the chicken:
- Heat a nonstick skillet over medium heat and add the chicken thighs. Cook without moving them for four to five minutes until the edges turn golden, then flip and cook the other side until the juices run clear.
- Cook the salmon:
- Use the same pan with all those flavorful bits still clinging to it. Lay the salmon fillets skin-side up if there was skin, and cook gently for two to three minutes per side until they flake easily with a fork.
- Prep the toppings:
- Slice the avocado into thin crescents, cut the cucumber into delicate rounds, and julienne the carrot into matchsticks. Slice the scallions on a bias because it looks prettier and somehow tastes better.
- Make the sauce:
- Whisk soy sauce, rice vinegar, sesame oil, and sugar in a small bowl until the sugar completely dissolves and the sauce tastes bright and balanced.
- Assemble the bowls:
- Divide the fluffy rice among four bowls, then arrange sliced chicken, flaked salmon, and all the colorful vegetables on top in sections like a painting. Drizzle with sauce and finish with sesame seeds and nori strips.
- Reheat with the ice cube hack:
- If youre reheating a pre-assembled bowl, nestle one ice cube into the center of the rice, cover loosely, and microwave on high for one to two minutes. The ice melts into steam that revives the rice without making it soggy or dried out.
Save The first time I reheated one of these bowls with the ice cube trick, I stood at the microwave watching the steam rise and felt like Id unlocked a cheat code for adulthood. It turned meal prep from a chore into something I actually looked forward to, and now I make extra on purpose just to have these waiting in the fridge.
Serving Suggestions
I like to serve this with a small dish of pickled ginger on the side and a pot of hot green tea. Sometimes Ill add a drizzle of sriracha or a sprinkle of furikake if I want more heat or umami. It also pairs beautifully with a chilled glass of sake or even a crisp lager on warm evenings when the bowl feels too rich without something cold and bright to balance it.
Storage and Make-Ahead Tips
These bowls keep beautifully in airtight containers in the fridge for up to three days, which makes them perfect for Sunday meal prep. I usually cook the proteins and rice ahead, then store the toppings separately so the avocado doesnt brown and the cucumber stays crisp. When Im ready to eat, I assemble everything fresh or reheat using the ice cube method, and it tastes like I just made it.
Variations and Substitutions
You can swap the salmon for seared tuna or even canned tuna in a pinch, and the chicken thighs can become tofu for a vegetarian version that still feels hearty. I sometimes use edamame or steamed broccoli instead of avocado when I want something lighter, and shredded red cabbage adds a nice crunch and pop of color. If you dont have mirin, a tiny splash of rice vinegar with a pinch of sugar gets you close enough.
- Try adding a soft-boiled egg with a jammy yolk for extra richness
- Swap carrot for thinly sliced radishes for a peppery bite
- Use brown rice or quinoa if you want more fiber and a nuttier flavor
Save This bowl has become my answer to the question of what to make when I want something nourishing but dont have the energy to think too hard. It feels like taking care of yourself without all the fuss, and thats exactly the kind of cooking I keep coming back to.
Recipe Questions & Answers
- → How do I marinate the salmon and chicken?
Whisk soy sauce, mirin, sake, sesame oil, and honey then divide between two dishes. Marinate salmon and chicken separately for at least 10 minutes.
- → What is the purpose of the ice cube hack?
Placing an ice cube in the rice before microwaving slowly steams the rice, keeping it moist and preventing drying out during reheating.
- → Can I substitute other proteins in this bowl?
Yes, tofu can replace salmon and chicken for a vegetarian option, or swap chicken for other preferred protein sources.
- → What rice should I use for this bowl?
Japanese short-grain rice is ideal for its sticky texture and ability to absorb flavors well.
- → Are there optional toppings to customize the bowl?
Yes, nori strips can be added for extra umami, and toasted sesame seeds provide a nutty crunch. You can also swap avocado for edamame or steamed broccoli.