Spicy Salmon Bowlwith Sesame Rice & Soy‑Butter Spinach

1. Rinse the rice under cold water until the water runs clear, then combine with 1.5 cups water in a saucepan; bring to a boil, cover, reduce heat to low, and simmer for 12‑15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork and stir in 1 tbsp sesame oil and 2 tbsp soy sauce. Set aside.

2. While the rice cooks, pat the salmon pieces dry with paper towels and season lightly with salt and pepper.

3. Heat a non‑stick skillet over medium‑high heat. Add a drizzle of oil, then place the salmon pieces skin‑side down (if skin is on). Cook for 3‑4 minutes per side, or until the flesh flakes easily with a fork. Transfer to a plate and keep warm.

4. In the same skillet, add the soy butter (or butter plus a splash of soy sauce). Once melted, stir in the chili paste or sriracha and cook for 30 seconds to release the heat.

5. Add the washed spinach to the skillet, tossing continuously until just wilted, about 1‑2 minutes. Season with a pinch of salt if needed, then remove from heat.

6. Assemble the bowls: place a generous portion of the seasoned sesame rice at the bottom of each bowl.

7. Top the rice with the cooked salmon pieces, arranging them evenly.

8. Add the soy‑butter spinach beside the salmon.

9. Garnish each bowl with toasted sesame seeds, sliced green onion, and a lime wedge on the side for a fresh burst of acidity.

10. Serve immediately while warm, allowing diners to squeeze lime over the bowl and mix the components together before eating.