Japanese Salmon Avocado Rice Recipes

BROWN RICE WITH SALMON, AVOCADO, AND TOASTED NORI

Brown Rice with Salmon, Avocado, and Toasted Nori image

This Japanese-inspired dinner is like a deliciously deconstructed salmon-and-avocado roll. This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h10m

Number Of Ingredients 12

Ingredients

1 1/4 cups short-grain brown rice
Coarse salt
1 teaspoon canola oil
4 pieces sushi-grade salmon (each about 4 ounces and 1 inch thick)
2 sheets nori
3 tablespoons fresh lemon juice
3 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons hot chile sauce
1 avocado, halved, pitted, peeled, and sliced
1 English cucumber, halved lengthwise and thinly sliced on the bias
1/4 cup cilantro sprigs
1 small Thai chile, thinly sliced, for serving (optional)

Steps:

Bring 2 1/2 cups water, rice, and a pinch of salt to a boil in a saucepan. Reduce heat, cover, and simmer until grains are tender and water has been absorbed, 40 to 50 minutes. Remove from heat; let stand 10 minutes, then fluff with a fork.
Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still rare in center, 1 1/2 to 2 minutes a side. Let cool slightly.
Meanwhile, using tongs, toast nori sheets, one at a time, over the flame of a gas burner until they begin to shrivel and become fragrant.
Mix together lemon juice, soy sauce, and chile sauce in a bowl. Divide rice among 4 plates and drizzle with half of sauce. Arrange avocado and cucumber on top of rice. Break salmon into chunks and divide among plates. Drizzle with remaining sauce, and top with cilantro and chile. Break nori into pieces and serve on the side.

Nutrition Facts : Calories 488 g, Cholesterol 66 g, Fat 11 g, Fiber 6 g, Protein 41 g, SaturatedFat 1 g

JAPANESE SALMON & AVOCADO RICE

Japanese salmon & avocado rice image

This dish contains the goodness of sushi but saves you the painstaking rolling and shaping

Provided by Silvana Franco

Categories Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 9

Ingredients

300g sushi rice
350g skinless salmon fillet
2 small, ripe avocados , sliced
juice 1 lemon
4 tsp light soy sauce
4 tsp toasted sesame seeds
2 spring onions , thinly sliced
1 red chilli , deseeded and thinly sliced
small handful coriander leaves

Steps:

Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.

Nutrition Facts : Calories 519 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.02 milligram of sodium

JAPANESE SALMON AND AVOCADO RICE

Japanese Salmon and Avocado Rice image

This dish contains the goodness of sushi without the painstaking rolling and shaping. The salmon is marinated in lemon juice and soy which 'cooks' and flavors the fish. Sushi rice is available in most stores, but if you can't find it use basmati rice instead.

Provided by English_Rose

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

10 ounces sushi rice
12 ounces skinless salmon fillet
2 avocados, sliced
1 lemon, juice
4 teaspoons soy sauce
4 teaspoons sesame seeds, toasted (optional)
2 scallions, thinly sliced
1 red chili pepper, deseeded and thinly sliced
1 ounce cilantro, leaves only

Steps:

Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 1 3/4 cups cold water.
Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked.
Remove from the heat then leave, covered, for 10 minutes.
Thinly slice the salmon the arrange on a platter with the sliced avocado.
Drizzle over the lemon juice and soy, making sure everything is evenly covered.
Leave in the fridge to marinate for 10 minutes.
Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt.
Divide the rice between four bowls.
Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.

Nutrition Facts : Calories 542, Fat 18.3, SaturatedFat 2.7, Cholesterol 44.6, Sodium 410.9, Carbohydrate 71.9, Fiber 10.6, Sugar 1.6, Protein 25.4

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