Mix soy, sesame oil, garlic, honey, pepper, salt.

Put salmon in. Flip it around. That’s it.

If you let it sit for 10 minutes — good.

If not — also good. I skip marination half the time.

Heat your pan. Add a little oil.

Place salmon gently. If there’s skin, keep it skin-side down.

It should sizzle softly — not aggressively like it’s angry.

Cook each side for around 3–4 minutes. No need to be precise.

Once cooked, flake it into chunky pieces. Don’t shred it like paper.

Chunky = juicier.

Warm your rice.

Add mayo, chilli sauce, and vinegar.

Mix until it looks creamy and slightly orange-ish.

Sounds strange… but trust me, THIS is the base that makes the bowl addictive.

Creamy rice goes first.

Then salmon chunks.

Then veggies.

Maybe an egg.

Maybe sesame seeds.

Maybe nothing if you’re too hungry.

Take a moment.

Take a picture if you want.

Then eat — slowly or quickly, both work.

It’s not a complex recipe.

It’s not some viral thing.

It’s just a bowl that feels right.

The flavours hit that exact balance between:

comfort

freshness

creaminess

little bit of heat

and that warm, rice softness that feels like a deep exhale

I think the real charm is that it gives “homemade warmth” without actually making you work hard. It’s the kind of dish that says, “Relax, I’ll handle dinner today.”