Salmon Sushi Rice Bowl
This dish is packed with omega-3 fatty acids, which are good for the heart, brain and skin. Dovetailing Tip: Use the pound of Salmon you cooked on day 3 in today rice bowl.
Cook time:
Serving size: 4
Calories per serving: 1,336
Ingredients:
Serving size: 4
Calories per serving: 1,336
3 cups frozen cooked brown rice
1 pound skin-on salmon fillets
kosher salt and freshly ground pepper
1/4 cup plus 1 tablespoon ponzu sauce
2 tablespoons toasted sesame oil
2 tablespoons finely chopped pickled ginger, plus 1 tablespoon brine
1/2 teaspoon wasabi paste
3 persian cucumbers, thinly sliced
4 cups baby kale salad mixes
8 strips salted seaweed snacks, torn into small pieces
2 teaspoons toasted sesame seeds
Directions:
Heat the brown rice as the label directs; let cool slightly. Meanwhile, preheat the broiler and line a baking sheet with foil. Place the salmon skin-side down on the baking sheet and season with salt and pepper. Brush with 1 tablespoon ponzu sauce. Let sit at room temperature, 10 minutes.
Whisk the remaining 1/4 cup ponzu sauce with the sesame oil, pickled ginger and brine and wasabi paste in a large bowl. Set aside 3 tablespoons of the dressing for topping. Toss the rice with the remaining dressing; season with salt and pepper.
Broil the salmon until just cooked through and lightly charred on top, 5 to 8 minutes, depending on the thickness. Flake the salmon into large pieces, discarding the skin.
Divide the rice mixture among bowls. Top with the salmon, cucumbers and salad mix. Drizzle with the reserved 3 tablespoons dressing. Season with salt and pepper. Top with the seaweed and sesame seeds.
Source: foodnetwork.com
Whisk the remaining 1/4 cup ponzu sauce with the sesame oil, pickled ginger and brine and wasabi paste in a large bowl. Set aside 3 tablespoons of the dressing for topping. Toss the rice with the remaining dressing; season with salt and pepper.
Broil the salmon until just cooked through and lightly charred on top, 5 to 8 minutes, depending on the thickness. Flake the salmon into large pieces, discarding the skin.
Divide the rice mixture among bowls. Top with the salmon, cucumbers and salad mix. Drizzle with the reserved 3 tablespoons dressing. Season with salt and pepper. Top with the seaweed and sesame seeds.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
