For those who’re craving a recent and scrumptious salmon bowl, my recipe is the right answer! It’s tremendous simple to make at dwelling, no cooking required, and also you’ll save a ton of cash in comparison with ordering out! This recipe is made by pairing delicate sashimi-grade salmon with rice, seaweed, cucumber, and my home made ponzu soy sauce that I make only for sashimi salmon—belief me, it’s the right mixture!
Why I really like this recipe
I completely love this salmon bowl as a result of not solely is it fast and simple to make in below 5 minutes, nevertheless it prices a fraction of the associated fee in comparison with consuming out! Belief me, it’s so much simpler to do than it sounds! This recipe is a sushi-style rice bowl with recent sashimi-grade salmon served over a bowl of heat rice and topped with my home made ponzu soy sauce. The sauce is the place this dish actually shines – it’s a particular mix I’ve fastidiously crafted in lots of variations of my Garlic Orange Salmon and Salmon Carpaccio recipes, particularly designed to boost the flavour of the salmon!
The end result? A scrumptious mixture of fatty salmon and citrusy umami soy sauce that pairs completely with rice and a bowl of heat miso soup on the aspect! It is the perfect meal for anybody craving one thing recent, mild and satisfying, and it is tremendous simple to organize at dwelling, saving cash and guaranteeing you are utilizing the freshest substances. Need to attempt it now? You will not remorse it!
uncooked materials
uncooked materials
- salmon – Recent sashimi-grade salmon, which could be present in Asian supermarkets or specialty fish shops. If utilizing frozen meals, you’ll want to observe the directions on the bundle for thawing. If utilizing salmon with the pores and skin on, you possibly can take away it and use it to make salmon pores and skin.
- Steamed rice – Freshly steamed white rice is cooled to a heat temperature. You can even use different rice, resembling brown rice or jasmine rice, should you favor.
- dried kelp – A mix of dried seaweed, also referred to as wakame seaweed, is available in baggage.
- cucumber – Slice Persian cucumber or gherkin.
- onion – Chopped inexperienced onions for garnish.
- soy sauce – Want low-sodium soy sauce. Soy sauce may also be used to make it gluten-free. Used as a base for sauces.
- orange – Citrus flavored soy sauce is offered in most Japanese supermarkets. I like to recommend utilizing the Mizkan model. The bottom for sauces.
- Bendazhi – Condensed and grainy inventory. Bonito flakes may also be used, however require an additional step when making the sauce.
- mustard – Mustard powder or ready mustard paste. For greatest taste, I like to recommend utilizing the powder, however the tube is extra handy.
🍣 Salmon precautions
use recent sashimi or Sushi grade salmonaccessible in Asian supermarkets labeled “sashimi”. This sort of salmon could be eaten uncooked.
route
Step 1 Soak dried seaweed in water for five minutes to rehydrate. Then, squeeze out the surplus water and place the seaweed over a bowl of rice.
Step 2 Alternately peel after which slice the cucumber. Organize the slices subsequent to the seaweed on high of the rice.
🥒 To peel the cucumber or to not peel it?
You do not essentially must peel a Japanese cucumber. Whereas cucumber rinds are nutritious and have many well being advantages, some recipes might suggest peeling them for aesthetic causes. In the end it comes right down to private desireit’s additionally completely high quality to depart the pores and skin on if you want.
Step 3 Put together sauce by combining yuzu, soy sauce, Honda sauce, and wasabi in a bowl. Combine nicely and put aside.
🥢Sauce Notice
In case you are utilizing bonito flakes Within the sauce, simply add them in and allow them to Soak for five minutes. after that, pressure Take away flakes from sauce earlier than utilizing.
Step 4 Pat salmon dry with paper towels. Utilizing a pointy knife, reduce salmon towards the grain into 1/4-inch slices. Organize slices in a single layer over rice, subsequent to seaweed and cucumber.
Step 5 High with chopped inexperienced onions, pour sauce over salmon and serve.
🍽️Service Professional Ideas
if you’re Not accessible instantlyideally Wait earlier than inserting salmon over rice to stop the recent rice from cooking the salmon.
Recipe modifications
For a straightforward variation, you may make one utilizing my soy sauce sauce as an alternative of salmon Tuna bowl change. Or, attempt making Hawaiian-style rice bowls with Ahi Poke or Salmon Poke, which deliver recent taste to the colourful marinated fish for a scrumptious taste twist!
Pairing recommendations
The right pairing for this recipe is my Japanese Seaweed Salad or Garlic Truffle Edamame with a heat bowl of miso soup or clam miso soup. It’s a match made in heaven and you’ll’t go mistaken with any mixture!
FAQ
What sort of rice is greatest for this recipe?
White short-grain rice is right for this recipe as a result of it pairs greatest with salmon and sauce. You can even use sushi rice should you favor.
Ought to I eat this with sizzling or chilly rice?
Greatest served with sizzling rice.
Can I make the ponzu sauce forward of time?
Sure, you possibly can put together the ponzu sauce forward of time and retailer it within the fridge.
Storage Ideas
This dish is greatest loved recent, however you probably have leftovers, they are often saved in an hermetic container for 2-3 days.
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Watch how one can make
salmon bowl
- 1/4 pound salmon Sashimi grade
- 1 cup white rice recent and heat
- 1 teaspoon seaweed powder
- 1/2 all cucumber Persian or child, sliced
- 1/2 stem onion chopped
Sauce
- 1 spoon soy sauce
- 1 teaspoon orange
- 1/8 teaspoon Bendazhi You can even use bonito flakes
- 1/8 teaspoon mustard
Energy: Chapter 247kilocalories | carbohydrate: 18gram | protein: 26gram | Fats: 7gram | Saturated fats: 1gram | Polyunsaturated fat: 3gram | Monounsaturated fat: 2gram | ldl cholesterol: 62milligrams | sodium: Chapter 1171milligrams | Potassium: Chapter 634milligrams | fiber: 1gram | sugar: 0.5gram | Vitamin A: 106IU | Vitamin C: 1milligrams | calcium: twenty 4milligrams | iron: 2milligrams
*Primarily based on worth per serving
