Grilled Salmon Sushi Rice Bowl Recipes

SESAME SALMON BOWLS

Sesame Salmon Bowls image

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Provided by Kay Chun

Categories grains and rice, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup unseasoned rice vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt, plus more for seasoning
1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/2 teaspoon toasted sesame oil
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
2 tablespoons safflower or canola oil
2 tablespoons coarsely chopped scallions
2 tablespoons minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

Steps:

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

GRILLED SALMON SUSHI RICE BOWL

Grilled Salmon Sushi Rice Bowl image

Make and share this Grilled Salmon Sushi Rice Bowl recipe from Food.com.

Provided by gailanng

Categories Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 27

Ingredients

1 tablespoon wasabi powder
2 tablespoons water
1 1/4 cups homemade ponzu sauce, recipe follows or 1 1/4 cups purchased ponzu sauce
1/4 cup sake
2 tablespoons grated ginger
1 lb center-cut salmon fillet, cut into 4 equal pieces
12 ounces asparagus, ends trimmed
2 tablespoons vegetable oil
4 teaspoons sesame seeds
4 cups warm sushi rice, recipe follows
2 teaspoons sesame oil
3 green onions, chopped
1 avocado, pitted, peeled, and cut into 1/2-inch cubes
1 English cucumber, cut into matchstick-sized strips
1/4 cup sliced pickled ginger
1 lemon, zested
1/2 cup mirin
1/2 cup fresh lemon juice
6 tablespoons soy sauce
1/2 cup sugar
1 tablespoon minced green onion
2 cups short-grain rice
2 cups water
1/4 cup rice vinegar
2 1/2 tablespoons sugar
1 tablespoon mirin
3/4 teaspoon salt

Steps:

To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.
Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes.
In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.
To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.
Homemade Ponzu Sauce:.
In a bowl, combine all the ingredients and stir until the sugar dissolves. Store in a covered container in the refrigerator; it will keep for up to 1 month.
Sushi Rice:.
Place the rice in a bowl. Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more. Pour the rice into a strainer to drain.
Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan. Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and let the rice stand for 10 minutes.
In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves. Remove from the heat.
Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use. It will hold at room temperature for up to 4 hours.

Nutrition Facts : Calories 1597.4, Fat 25, SaturatedFat 3.9, Cholesterol 52.3, Sodium 2273.1, Carbohydrate 284.9, Fiber 15.2, Sugar 38, Protein 50.3

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