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Savory Demon Slayer Salmon Daikon Bowl

Demon Slayer salmon daikon bowl - featured image
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A quick and easy Japanese-inspired bowl featuring perfectly seared salmon with crispy skin, lightly pickled daikon radish, and a savory-sweet glaze served over Japanese short-grain rice.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on (wild-caught if possible)
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • 1 medium daikon radish (about 10 oz / 300 g), peeled and thinly sliced or julienned
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 cups cooked Japanese short-grain rice (about 370 g cooked)
  • 1 cup steamed baby spinach or bok choy (optional)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Pickled ginger (optional, for serving)
  • 2 tablespoons soy sauce (for glaze)
  • 1 tablespoon honey or maple syrup (for glaze)
  • 1 teaspoon grated fresh ginger (for glaze)
  • 1 teaspoon minced garlic (for glaze)

Instructions

  1. Prepare the daikon: In a medium bowl, whisk together rice vinegar, sugar, and salt until dissolved. Add thinly sliced daikon and toss to coat evenly. Let pickle lightly for at least 20 minutes.
  2. Cook the rice: Cook 1 cup (185 g) Japanese short-grain rice according to package instructions or in a rice cooker. Fluff with a fork and keep warm.
  3. Make the glaze: In a small bowl, combine soy sauce, honey or maple syrup, grated ginger, and minced garlic. Whisk well and set aside.
  4. Season the salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and pepper. Brush lightly with soy sauce and mirin, then drizzle with sesame oil.
  5. Sear the salmon: Heat skillet over medium-high heat until hot. Place salmon skin-side down and cook for 4-5 minutes without moving. Flip and cook another 3-4 minutes until cooked through but moist. Remove and let rest.
  6. Glaze the salmon: Pour glaze into the pan and let bubble for about 1 minute to thicken slightly. Spoon glaze over salmon fillets to coat evenly.
  7. Assemble the bowls: Divide cooked rice between four bowls. Arrange pickled daikon on one side, steamed spinach or bok choy on another, then place glazed salmon on top. Garnish with sliced green onions and toasted sesame seeds. Add pickled ginger if desired.

Notes

Pat salmon dry for crispy skin. Use medium-high heat and avoid overcrowding the pan. Let salmon skin release naturally before flipping. Pickle daikon at least 20 minutes or longer for better flavor. Add glaze last to avoid burning sugars. If glaze thickens too much, add a splash of water to loosen.

Nutrition

Keywords: salmon bowl, daikon radish, Japanese recipe, quick dinner, healthy salmon, pickled daikon, savory glaze, easy weeknight meal

Find it online: https://jodierecipes.com/savory-demon-slayer-salmon-daikon-bowl-recipe-easy-homemade-japanese-bowl-tutorial/