Start with the rice, as it takes the longest. Rinse it a few times under cool water, rubbing it gently with your hands until the water runs clearer. This step removes excess starch and helps the rice cook to the perfect texture. Additionally, cook the rice according to the package instructions or in a rice cooker. Once it’s done, fluff it with a fork and keep it covered to stay warm until you’re ready to serve.

Prepare the Salmon

 

 

Check your salmon fillet carefully for any pin bones—run your fingers along the flesh to feel for them. Moreover, if you find any, simply use tweezers or needle-nosed pliers to remove them. Once prepped, slice the salmon into ½-inch cubes for even marination and easier eating. Place the salmon cubes into a medium bowl and set them aside.

Make the Dressing

 

 

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and garlic powder. Don’t worry if the sugar and garlic powder don’t dissolve completely—it’ll mix well with the salmon later. This dressing brings a balanced combination of salty, tangy, and slightly sweet flavors to the dish.

Combine the Salmon and Dressing

 

 

Add most of the sliced scallions to the bowl with the salmon, reserving a small handful for garnish. Then, pour the soy sauce dressing over the salmon and scallions. Next, using a large spoon or spatula, gently fold the mixture together, ensuring all the salmon pieces are coated evenly with the dressing.

Assemble and Serve

 

 

Divide the cooked rice evenly between your serving bowls. Then, spoon the marinated salmon onto the rice, ensuring a generous amount in each bowl. Next