Salmon Rice Bowls

Rice bowls have become extremely popular lately as a healthy meal with flexible options. Salmon rice bowls are nothing new. The variety of sushi known as chirashi is a sort of deconstructed maki roll that anyone can make. You get all the ingredients without any effort of assembly. Best of all you can pick and choose the different combinations of flavors and textures to suit your tastes. In this version we make a roasted salmon that is very easy to convey.

What are some ingredients used for Salmon Rice Bowls

Sushi chefs love the versatility of making rice bowls. You often see raw or marinated and cured salmon or other proteins. Other than just rice, there are a thousand versions to consider.

• The rice. We like sushi rice for the hearty chewy texture. But best of all, it is already seasoned. You can use any number of rices such as basmati, wild rice, or brown rice. The tasty comprehensive flavors of this recipe comes from the rive vinegar seasoning known as shorizu that can be made in just minutes and pushes the flavor of the entire dish. So if electing another rice, we would recommend at least making the shorizu to season it. Also, you can use this seasoned rice vinegar to quick pickle other ingredients such as the radish, which we will explain below in the recipe.
• Pickles. As we mentioned, sushi chefs use acidity in many places to elevate things. If you were to ever eat a sushi roll with unseasoned rice you would immediately know it was bland. This is another reason cucumbers, ginger, and other ingredients are often pickled. In this recipe we make a quick radish pickle but also use pickled onions which can be made a head of time. Just take a couple of spoonfulls of the rice vinegar and toss with the veggies for a few minutes to season. You can use it on any number of veggies, such as asparagus, carrots, or even mushrooms. You can also use a premade pickle such as this cauliflower.
• Nori. This isn’t a requirement but completes the deconstructed roll theme. We like the roasted seasoned Nori. But you can also add Furikake flaked nori which comes in any number of seasonings. They often include the sesame seeds we add here as well.
• Avocado and cucumber. These add textures, creaminess, and some refreshing qualities to the heavier rice and salmon.
• The salmon. We use roasted salmon here tossed in a slightly spicy mayo. You can do without the mayo, or even leave raw. If you elect to leave raw, consider tossing in some sake or even a small amount of the rice vinegar.

Other ingredients to consider

• Raw or pickled chiles are great for spice.
• Kimchee is great for added umami and spice.
• Consider saving the salmon skin and frying or roasting for added crunch and flavor.
• Wakame or seaweed salad is a great addition.
• It may sound crazy but broken pieces of fried pork rinds are a great addition to rice bowls for flavor and texture.
• In place of salmon, think about age fried tofu, or grilled tofu. You can also substitute with grilled chicken or shrimp, or any number of other proteins.
• Double the amount of ingredients called for in the mayo and drizzle on top for extra creaminess.
• Fried garlic, shallots, chopped scallion, fried leeks, and chow mein noodles are all great options for add ons.
• Of course wasabi and pickled ginger make great additions depending on tastes.
• Salmon roe, tobikko, and other types of caviar are excellent options.

Salmon Rice bowls

Salmon Rice bowls are a healthy all in one dish easy to assemble for a meal

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American, Japanese, korean

Servings 4

Calories 568 kcal

Equipment

1 small sauce pan

1 Half pan

1 wooden spoon

Ingredients

  

1x2x3x

• 1 pound Salmon
• 2 cups Sushi rice
• 1 each Avocado
• .25 each Red onion
• 1 each Cucumber
• 1 package Roasted nori
• .25 cups Rice vinegar
• 1 tsp sugar
• 1 tsp Sea salt
• 1 tbsp Sriracha
• 1 tbsp Mayonnaise
• 4 tbsp Tamari optional for seasoning
• 1 tbsp Sesame seeds

Instructions

 

• Prep the ingredients. Slice the avocado. Preheat the oven on broil mode to 400 degrees.
  
• Place the rice in a small sauce pan and rinse with cold water until clear and starch is removed. Cook according to specifications on bag. Allow to steam for a few minutes covered.
  
• In a small sauce pan, bring to a simmer the rice vinegar, salt, and sugar. Do not reduce.
  
• Pour the steamed rice out into a bowl, then using a wooden spoon, feather the rice while turning to season. Do not over mix. The rice does not need to stay very hot, but should not be cold either.
  
• Meanwhile, line a baking pan with aluminum foil. Cube the salmon into large pieces about one inch and toss with the mayo and sriracha. Broil in the oven until lightly charred, about 10-15 minutes.
  
• Thinly slice the radish, and toss with a spoonful of the rice vinegar if desired.
  
• Begin to assemble the bowl by adding a large scoop of the rice then topping with the salmon.
  
• Add the avocado, cucumber, onions, radish, and nori. Garnish with sesame seeds. Serve with tamari if desired.
  

Nutrition

Serving: 4ozCalories: 568kcalCarbohydrates: 80gProtein: 33gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 64mgSodium: 1767mgPotassium: 793mgFiber: 3gSugar: 2gVitamin A: 1679IUVitamin C: 15mgCalcium: 71mgIron: 4mg

Keyword rice bowls, salmon, salmon rice bowls

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