Ingredients:

  • 1 cup (200g) Short-grain sushi rice
  • 1¼ cups (300ml) Water
  • 1 tbsp Rice vinegar
  • 1 tsp Granulated sugar
  • ½ tsp Fine sea salt
  • 4 (approx. 6 oz / 170g each) Salmon fillets, skin on or off
  • 1 tbsp Cornflour (or cornstarch)
  • 1 tbsp Neutral oil (e.g., canola, sunflower)
  • Pinch of salt and black pepper
  • ½ cup (120ml) Mayonnaise (full-fat)
  • 2–3 tbsp Sriracha
  • 1 tbsp Honey or Maple Syrup
  • 1 tbsp Rice vinegar
  • 1 tsp Freshly grated ginger
  • 1 clove Garlic, minced very finely
  • ½ tsp Sesame oil
  • 1 cup Shredded red cabbage
  • 1 Large carrot, julienned
  • ½ cup Shelled edamame, thawed
  • 2 Scallions (spring onions), thinly sliced
  • 1 tbsp Toasted sesame seeds (white and black mixed)
  • Fresh cilantro leaves (optional)

Instructions:

  1. Rinse sushi rice until water runs clear. Combine rice and water in a saucepan; bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
  2. While rice rests, mix 1 tbsp rice vinegar, sugar, and salt until dissolved. Gently fold seasoning into the warm rice. Set aside.
  3. Prepare the Bang Bang Sauce: In a small bowl, vigorously whisk together mayonnaise, sriracha, honey/maple syrup, 1 tbsp rice vinegar, ginger, minced garlic, and sesame oil until smooth and creamy. Taste and adjust seasoning.
  4. Prep Salmon: Pat salmon fillets very dry with kitchen paper. Lightly dust with cornflour, salt, and pepper.
  5. Cook Salmon: Heat oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and sear for 4–5 minutes until skin is crisp. Flip carefully and cook for another 4–6 minutes until cooked through.
  6. Glaze Salmon: Just before removing the salmon from the heat, spoon about half of the prepared Bang Bang Sauce over the top of each fillet. Let it warm through for 30 seconds.
  7. Assemble Bowls: Divide the seasoned rice among four bowls. Arrange one crispy salmon fillet on top of the rice in each bowl.
  8. Garnish: Artfully arrange the shredded cabbage, julienned carrot, and edamame around the salmon. Drizzle the remaining Bang Bang Sauce generously over the toppings and salmon. Finish with sliced scallions, toasted sesame seeds, and optional cilantro. Serve immediately.