The first thing you’re going to do is dry-cure your salmon. Why? Because it improves the texture and flavor and enriches the color. You don’t have to do this step, but I highly recommend it. Only use kosher salt for the curing, using a finer grain salt can result in an overly-salty piece of fish.

Mix the kosher salt and sugar, and liberally sprinkle it all over the salmon, even the skin-side if applicable. Gently pat it in to make sure it adheres. Place the fish in your refrigerator for 15 to 30 minutes (no longer than 30 minutes). Rinse off the salt and sugar with cold water and pat the fish dry with paper towels. Sprinkle with desired amount of black pepper and place the salmon back in the fridge until ready to cook.

Prep all of your veggies. Finely chop the garlic and peeled ginger. Use a vegetable peeler to slice the carrot into ribbons. Slice the avocados, if using, and keep them covered with plastic wrap so they don’t oxidize too quickly. Or, you can slice the avocados after you build your bowl, totally up to you.

Mix all ingredients for the glaze in a large measuring cup. Whisk until all sugars are dissolved. Taste and adjust the saltiness or sweetness to your liking.

Now let’s get cooking…

• Cook your rice according to package directions, the amount is up to you. I used Jasmine Rice for my bowl, but you can use any kind of rice, or rice substitute. You could also use any type of noodle you want. Keep cooked rice warm until ready to use.
• In a large non-stick skillet over high-heat, drizzle about 2 tablespoons of oil. When oil is hot, add the mushrooms along with a pinch of salt and pepper. Using silicone tongs or a wooden spoon, toss the mushrooms until lightly coated in the oil and evenly seasoned. Continue to saute the mushrooms until golden brown, about 5 to 8 minutes. When mushrooms are done, set aside.
• In the same non-stick skillet over high-heat, drizzle in a little more oil, and toss in the carrots. Add a pinch of salt, pepper, and the half teaspoon of sugar. Toss vigorously, and saute until carrots are tender, about 2 to 3 minutes. Remove carrots from skillet and set aside.
• In the same non-stick skillet over high-heat, drizzle in a little more oil and add the zucchini. Add a pinch of salt and pepper, and toss to coat. Continue to saute the zucchini, flipping often, until spotty and blistered in some areas. This will take about 2 to 3 minutes. Remove zucchini from skillet and set aside.
• In the same non-stick skillet (you’re seeing a pattern here, huh?) over high-heat, drizzle in 2 tablespoons of oil, and carefully place each bok choy cut-side down. Add the salt, pepper, garlic, and ginger. Allow the bok choy to brown a little on the cut-side, about 2 to 3 minutes. Toss around to make sure the garlic and ginger cook for at least 30 seconds. Remove from skillet when the bok choy is tender but still firm and bright green, about another 2 minutes. Set aside.
• In the same non-stick skillet over medium-high heat, drizzle in 2 tablespoons of oil and place 4 pieces of salmon flesh-side down. Sear for about 4 minutes, or until nicely browned. Flip the fish over, and let the skin-side (if applicable) crisp for about a minute or two. Gently pour in the glaze. Reduce the heat to medium or medium-low, and allow the glaze to reduce and thicken slightly while the salmon cooks, about 5 minutes. Baste the glaze all over the salmon, turn off the heat and set aside.
• Build your bowl. Start with a desired amount of rice at the bottom, and distribute the veggies, avocado (if using), Gari (if using), and Furikake (if using). Drizzle some of the sauce and fresh lime all over the dish, and finish with desired amount of scallions. Enjoy!