A flavorful and nutritious rice bowl featuring tender steamed salmon, sushi rice, and fresh vegetables, all brought together with a delightful vinaigrette.
40 minutes
A flavorful and nutritious rice bowl featuring tender steamed salmon, sushi rice, and fresh vegetables, all brought together with a delightful vinaigrette.
cups
tablespoons
teaspoons
Sushi Rice, rinsed until the water runs clear
cups
cups
Skinless Salmon Fillet, cut into 1-inch cubes
0 lb
teaspoons
cups
tablespoons
tablespoons
Scallions, coarsely chopped
tablespoons
Fresh Ginger, minced
tablespoons
Persian cucumbers, thinly sliced
each
Green Coleslaw Mix, about 3 packed cups
0 oz
Avocado, halved, pitted, and thinly sliced
each
Torn Toasted Nori Sheets, optional
to taste
1. Cook the Rice
Begin by combining 1/4 cup of unseasoned rice vinegar, 3 tablespoons of granulated sugar, and 1 teaspoon of kosher salt in a large saucepan. Stir until the sugar and salt dissolve. Add the rinsed sushi rice and 1 3/4 cups of water to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for about 20 minutes. The rice should be tender and most of the liquid absorbed.
2. Prepare the Salmon
While the rice is cooking, place the 1.5 pounds of skinless salmon fillet cubes in a small bowl. Toss the salmon with 0.5 teaspoon of toasted sesame oil and a pinch of salt to season.
3. Steam the Salmon
Once the rice is ready, gently arrange the seasoned salmon cubes on top of the rice in the saucepan. Cover the pan and allow the salmon to steam over low heat for about 12 minutes. The salmon should be cooked to medium.
4. Prepare the Vinaigrette
In a small bowl, combine 1/4 cup of low-sodium soy sauce, 3 tablespoons of distilled white vinegar, 2 tablespoons of safflower or canola oil, 2 tablespoons of coarsely chopped scallions, 2 tablespoons of minced fresh ginger, and 0.25 teaspoon of toasted sesame oil. Mix well.
5. Assemble the Bowls
To assemble your bowls, scoop portions of the cooked rice and salmon into individual serving bowls. Top each bowl with thinly sliced Persian cucumbers, green coleslaw mix, and thinly sliced avocado. Drizzle the prepared vinaigrette generously over each bowl.
6. Garnish
If desired, garnish with torn toasted nori sheets for an added touch of flavor and texture.
Use thinly sliced beef marinated in a bulgogi-style sauce. Swap rice for cauliflower rice. Include kimchi and shredded carrots.
Use chicken thigh fillets marinated in lemongrass and fish sauce. Replace rice with rice noodles. Garnish with cilantro, mint, and lime.
Substitute salmon with cod and glaze it with a miso-based sauce. Use soba noodles instead of rice. Include shiitake mushrooms and shredded nori.
Replace salmon with tofu. Use a teriyaki sauce in place of the sesame-soy sauce. Add in steamed broccoli or bell peppers.
Opt for shrimp instead of salmon. Glaze shrimp with a honey-ginger sauce. Swap out edamame for snap peas or green beans.
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