Spicy Salmon Bowlwith Sesame Rice & Soy‑Butter Spinach

Rinse the rice under cold water until the water runs clear, then combine 2 cups of rice with 2.5 cups of water in a saucepan; bring to a boil, reduce heat to low, cover, and simmer for 15‑18 minutes until the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and stir in 2 tbsp sesame oil and 1 tbsp soy sauce; set aside.

While the rice cooks, heat a large skillet over medium‑high heat. Add a drizzle of oil, then add the minced garlic and grated ginger; sauté for 30 seconds until fragrant.

Add the cubed salmon to the skillet, season with a pinch of salt and pepper, and cook for 3‑4 minutes, turning once, until the salmon is just cooked through but still moist.

Stir in 1 tbsp sriracha (or your preferred hot sauce) and 1 tbsp lime juice, coating the salmon evenly; remove the salmon from the pan and set aside.

In the same skillet, add the soy‑butter (or butter mixed with soy sauce) and let it melt, scraping up any browned bits. Add the fresh spinach, tossing quickly until just wilted, about 1‑2 minutes. Season with a little more soy sauce if needed, then transfer the spinach to a bowl.

To assemble each bowl, place a generous portion of the seasoned sesame rice at the bottom, top with the soy‑butter spinach, and then add the spicy salmon pieces.

Garnish each bowl with toasted sesame seeds and sliced green onions for color and extra flavor.

Serve immediately while warm; optionally offer extra sriracha or lime wedges on the side.