Scallion Salmon Rice Bowl: Diving into the New Environment, One Bite at a Time

the kind of freshwater fish that makes daily appearances on our table

I didn’t grow up eating salmon. In fact, as someone raised far from the sea in a city literally called “the river and the mountain” (Jiangshan), I never really liked seafood—especially saltwater fish. Back home, I loved bass, bighead carp, or thorn fish, they made regular appearances on our family table.

But for a long time after I come to the UK, the only fish I could find near me was salmon. To me, raw salmon feels overly fatty, almost like chewing on pure fat. When cooked, it turns dry and bland, lacking the tenderness of freshwater fish. But I can’t exactly convince the Tesco manager to risk causing a major ecological disruption by importing the exotic species I love from China. If the mountain won’t come to me, I’ll go to the mountain—so I had to find a way to make this thing taste good.

After searching online, I stumbled upon this easy yet good-enough way to cook it—a scallion salmon rice bowl. This method preserves the tender, smooth texture of the fish without being as overwhelming as completely raw meat, striking a perfect balance. The ocean fish’s distinct smell is masked by the scallions, and the simple combination of this aroma and the soy sauce reminds me of the flavours of fish from back home. The deliciousness of the sauce mixed with rice was a completely unexpected bonus. The ingredients are easy to source and prepare, and in just over 20 minutes, you can have a not only delicious but also visually appealing dinner. And just like that, something I once resisted became a comfort dish. Now, I often pick up a piece of salmon and a bunch of scallions on my way home from lectures. It’s a way to enjoy a flavour that feels both familiar and new—close to home, yet slightly different.

back at home I buy freshly-dressed freshwater fish captured no more than 1 hour ago from the markets that are a little messy; here in London, the supermarkets are organised, and fish's unfamiliar to me and frosted

If your neighbourhood also has only a sad chain supermarket with just one type of fish in the freezer, maybe you can give this a try too. We inland folks should stick together✨

Ingredients You’ll Need (Serves 2)

• 480g salmon fillet (I often share dinner with my roommate, but if you’re cooking for one, 240g is enough—most supermarket salmon fillets come in 240g portions)

• 2 scallions

• soy sauce

• salt

• sugar

• vegetable oil

• rice, for serving

🛒 Sticking around with this blog for so long, you should already know the drill—soy sauce is the soul of my recipes, go get yourself one if you still don't have it!

Step-by-Step Cooking Guide

Prepare

1. Before you start anything else, cook the rice. I always forget this step and end up anxiously waiting by the rice cooker—don’t make the same mistake I do!

2. In a bowl that’s large enough, mix 2 tablespoons of soy sauce, 2 teaspoons of salt, 1 teaspoon of sugar, and a splash of water. Place the salmon skin-side up in the marinade and let it sit for 10 minutes.

3. Meanwhile, cut the scallions into long segments.

4. Take out the salmon (but reserve the marinade for later). Pat the salmon fillet dry with paper towels, season lightly with salt on the skin side.

Cook the Salmon

5. Heat a thin layer of vegetable oil in a non-stick pan over medium heat. Add the scallion segments and stir-fry briefly, then push them to one side of the pan to make space.

   

   
   

6. Place the salmon skin-side down and cook for 3-4 minutes until the skin is crispy.

7. Flip and cook for another 2-3 minutes (you can place the scallion segments under the thinner part of the fillet to prevent uneven cooking or burning) until the salmon is just cooked through. Remove the salmon from the pan and set aside, but leave the scallions in the pan.

   

   
   

Stir-Fry the Rice

9. In the same pan, add the cooked rice and break it up with a spatula.

10. Pour in the reserved marinade and stir-fry until most of the liquid has evaporated. Taste and adjust the seasoning with salt if needed.

Serve and Enjoy!

11. Place the fried rice in a bowl and top with the salmon. Don’t forget to take a photo—the way this dish looks always gives me a sense of satisfaction >:-]

    

    
    

12. Finally, enjoy this comforting, flavorful bowl!

Final Thoughts

Maybe this is what settling into a new place feels like—taking something unfamiliar, learning to work with it, and eventually, finding comfort in it. In the things and foods I didn’t know much about before, I’ve found a sense of familiarity that brings me back to my hometown. The moment I discovered this recipe, it felt like a piece of my old home was brought into my new one.

I don’t want to fill this blog with too many grand philosophies, because it’s meant to be a place of relaxation and joy, not a platform for preaching. So, I just want to wish everyone reading this the same luck I’ve had—to find an anchor to your past and use it to settle into the present.

Here’s to you and me, finding the taste of home no matter where we are.