Roasted salmon, fluffy rice, and crisp cucumber come together in a colorful bowl with a little heat. Shichimi Togarashi adds chili, sesame, and aromatic flavor, while a quick soy-lime dressing ties everything together.
Jump to recipe ↓ Shop Shichimi Togarashi
Flour & Herbs recipes
Togarashi Salmon Bowls with Sesame Cucumber
Cook the rice while the salmon bakes. By Flour & Herbs.
Directions
- Start the rice. Cook the rice according to its package directions, allowing for the specified covered resting time. Heat the oven to 400°F (200°C), conventional.
- Dress the cucumber. Whisk the soy sauce, lime juice, vinegar, sesame oil, and honey. Toss the cucumber with half the dressing in a clean bowl. Reserve the other half for serving.
- Season the salmon. Pat the salmon dry and arrange skin-side down on a lined rimmed tray. Brush with neutral oil and sprinkle evenly with Shichimi Togarashi.
- Bake. Bake for about 12–15 minutes, until the thickest part of each fillet reaches 145°F (63°C). Check early for thin fillets and continue as needed for thicker ones.
- Build the bowls. Divide the cooked rice among four bowls. Add salmon, cucumber, and scallions. Spoon over the reserved dressing and serve immediately.
Estimated nutrition: 560 calories per serving (one quarter of recipe). Includes listed sauces and toppings; excludes suggested accompaniments. Actual values vary with brands and portion size.
Before you start
Have a saucepan for rice, a rimmed tray and a thermometer ready. Start the rice first and include its package resting time when planning the meal.
Cooking tips
Divide the dressing before it touches the fish, keeping the serving portion clean. Adjust togarashi cautiously if you prefer less heat; the cucumber supplies a cool contrast.
Serving ideas and variations
Build the bowls just before serving so the rice stays warm and the cucumber crisp. Scallions can be cut in advance and kept chilled.
Storage and reheating
Cool rice promptly in a shallow container and refrigerate within 1 hour. Store salmon and cucumber separately; use assembled-meal leftovers within 24 hours. Reheat rice and fish only once and keep cucumber cold. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Shichimi Togarashi
Sprinkle over noodle bowls, roasted edamame, or a soft-cooked egg.