Spicy Salmon Bowlwith Sesame Rice & Soy‑Butter Spinach

Rinse 1 cup of rice under cold water until the water runs clear, then combine with 1 ½ cups water in a saucepan; bring to a boil, cover, reduce heat to low, and simmer 12‑15 minutes until the rice is tender.

While the rice cooks, pat the salmon fillets dry and rub each with 1 tsp of the spicy seasoning, ensuring an even coating.

Heat a non‑stick skillet over medium‑high heat and add a drizzle of sesame oil.

Place the seasoned salmon fillets skin‑side down (if skin is present) and sear for 3‑4 minutes, then flip and cook another 3‑4 minutes, or until the flesh flakes easily with a fork.

Remove the salmon from the pan and let it rest on a plate while you prepare the greens.

In the same skillet, add the remaining 1 tbsp sesame oil and toss in the washed spinach; sauté for 1‑2 minutes, stirring constantly, until just wilted.

In a small bowl, whisk together the soy sauce, softened butter, and an extra pinch of the spicy seasoning to create a silky soy‑butter drizzle.

Fluff the cooked rice with a fork and stir in a drizzle of sesame oil for extra aroma (optional).

To assemble, divide the rice between two bowls, top each with a salmon fillet and a generous handful of sautéed spinach.

Drizzle the soy‑butter sauce evenly over both bowls, then finish with a light sprinkle of any remaining spicy seasoning for extra heat.

Serve immediately while the rice is warm and the salmon is still slightly hot.