Friday, January 9, 2015

Japanese-inspired Salmon Rice Bowl

Japanese-inspired Salmon Rice Bowl with Grilled Pineapple & Topped with Wasabi Vinaigrette Dressing
swapped cucumber for grilled pineapple in this photo

Serves 2

For The Salmon Bowl:
1 Japanese cucumber, sliced
1 tbsp nori furikake
1 avocado, diced
6 grape or cherry tomatoes, halved
1 cup cooked brown rice (keep warm)
250g wild salmon, cut in 2 pieces
salt and fresh ground pepper to taste


For the Soy-Wasabi Vinaigrette:
1 tbsp Japanese soy sauce (or any soy sauce)
1 tsp wasabi
1 tbsp rice vinegar
1/2 tsp sesame oil
1/2 tsp sugar


1) Combine the vinaigrette ingredients in a bowl and set aside.

2) Season salmon with a pinch of salt and fresh pepper. Place salmon on a hot grill over medium high heat stove. Cook for 2 - 4 minutes per side (depending on the thickness of the fish).

3) Split rice into two bowls equally, 1/2 cup each. Top each bowl with avocado, cucumbers & tomatoes, and sprinkle nori furikake over rice. Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with a little bit of nori furikake as garnish.


* I omitted mirin, a sweet Japanese rice wine, in the vinaigrette because I am allergic to alcohol. And instead, I added a bit of sugar to the vinaigrette to balance out the taste.


Adapted from Skinny Taste.

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