Salmon Rice Bowls with Bok Choy

Cook the sushi rice according to your rice cooker instructions. When finished, stir in furikake seasoning to taste, then keep the rice warm until serving.

Make the marinade: in a bowl, combine soy sauce, mirin, a bit of sugar (to taste), garlic powder, grated or ground ginger, a pinch of white pepper, and a small pinch of MSG if using. Adjust amounts to taste; add a little Japanese BBQ sauce or chili oil/gochujang if you want a different or spicy flavor.

Place the salmon chunks in the marinade and toss to coat. Marinate for at least 20 minutes in the refrigerator.

Preheat your oven to 425°F (220°C) or preheat your air fryer according to manufacturer guidelines.

Arrange the marinated salmon bites in a single layer on a baking tray (or in the air fryer basket). Bake or air fry for about 12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily. Cooking time may vary with piece size; check for doneness.

While the salmon cooks, prepare the bok choy: trim off the ends of each head and separate if desired.

Bring a pot of water to a boil and season the water with salt or a pinch of MSG. Add the bok choy and cook for 2–3 minutes, until the leaves become vibrant and stalks are tender-crisp.

Immediately transfer the bok choy to a cold water/ice bath to stop the cooking and preserve color. Drain and set aside.

To assemble bowls: divide the seasoned sushi rice among bowls, top with salmon bites and blanched bok choy.

Serve immediately with your favorite condiments such as Kewpie mayo, sriracha, or teriyaki sauce. Drizzle or serve on the side as preferred.