Bol de Arroz con Salmón (Salmón de Piel Crujiente)

Ingredientes

• 4 Salmon Fillets (6oz (170g) each piece)
• Salt and Pepper (for seasoning)
• 1/2 teaspoon Garlic Powder (optional)
• 1/4 teaspoon Paprika (optional)
• 1 tablespoon oil (I used Olive, but oil with high smoke point is needed like Grapeseed or Avocado)
• 2 cups uncooked Rice (short grain is best) (be sure to rinse thoroughly)
• 2 1/2 cups Water (or follow instruction on packet)
• 4 large Eggs
• Water
• Ice for Ice Bath
• 1 Avocado (sliced)
• Cucumber (thinly sliced or julienned)
• Carrot (grated or julienned)
• Vegetable Mix ((Baby Spinach or pre-cut Stir Fry bag))
• Sesame Seeds (Black or White)
• Furikake Seasoning (to taste) (the secret ingredient that brings it all together)
• Pickled Ginger
• Japanese Soy Sauce ((Kikkoman or Yamasa) tastes different from Chinese Soy Sauce)
• Kewpie Mayo ((bonus points if you get the real Japanese version))
• Ponzu Sauce (a Japanese citrus based sauce)
• Sesame Oil (optional)

Preparación

1. 1

   --- Prepare Rice ---

2. 2

   Rinse - place rice under cold running water and rinse 3-4 times, washing the starch from the rice. Water should run clearer and less milky.

3. 3

   Cook Rice - Place in Rice Cooker and cook according to instructions. If using a pot, place rice and water in pot. Bring to boil, reduce heat to low, cover and simmer for 20 minutes. Keep warm until ready to assemble. Use a fork to fluff rice before serving.

4. 4

   --- Cooking Jammy Eggs ---

5. 5

   Cover Eggs - place eggs in a saucepan and cover with cold water by about 1 inch.

6. 6

   Boil and Cook - bring water to a rolling boil, cover with lid and remove from heat. Set time for 6 minutes (6 ½ minutes MAX).

7. 7

   Ice Bath - immediately place eggs in an Ice Bath with water for 2 minutes to stop the cooking.

8. 8

   Peel and Set Aside - cut in half before serving with your Salmon Rice Bowl

9. 9

   --- Cooking Crispy Skin Salmon ---

10. 10

    Pat Dry - using a paper towel, pat salmon as dry as you can (essential for crispy skin). Season with Salt and Pepper (and optional Garlic Powder and Paprika). Bring Salmon to room temperature by keeping out for 15 minutes.

11. 11

    Cook in Skillet - add oil to heavy skillet and heat over medium-high heat. When skillet is hot, place salmon skin side down and press firmly with flipper for first 15 seconds. Cooked for 4-5 minutes until skin is crispy and flesh is cooked ⅔ of the way up. Carefully flip and cook for another 2-3 minutes. Rest for 2 minutes before serving.

12. 12

    Cook in Air Fryer - preheat Airfryer to 400°F (200°C). Pat salmon dry as above. Lightly brush skin with oil. Place Salmon skin side down in Air Fryer and cook for 8-10 minutes. Skin should be crispy and flesh flaky and opaque.

13. 13

    --- Assemble Salmon Rice Bowls ---

14. 14

    Prepare Bowls - place warm rice into individual bowls. Generously sprinkle Furikake Rice Seasoning over the rice. Top each bowl with piece of Crispy Skin Salmon and half of a jammy egg.

15. 15

    Add Toppings - add Baby Spinach or Vegetable Stir Fry, Avocado Slices, Cucumber, Carrots, Green Onions, Pickled Ginger. Dollop with Kewpie Japanese Mayo. Drizzle with Japanese Soy Sauce and Sesame Seeds.