Grilled Salmon Sushi-Rice Bowl

Name: Grilled Salmon Sushi-Rice Bowl
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams asparagus, ends trimmed; 1 avocado, pitted, peeled, and cut into 1/2-inch cubes; 1 English cucumber, cut into matchstick-sized strips; 2 Tbsps grated ginger; 1 Tbsp minced green onion; 3 green onions, chopped; 118 milliliters fresh lemon juice; 1 lemon, zested; 118 milliliters mirin; 1 Tbsp mirin; 59 milliliters sliced pickled ginger; 59 milliliters rice vinegar; 59 milliliters sake; 454 grams center-cut salmon fillet, cut into 4 equal pieces; 1 teaspoons salt; 2 teaspoons sesame oil; 4 teaspoons sesame seeds; 473 milliliters short-grain rice; 6 Tbsps soy sauce; 118 milliliters sugar; 3 Tbsps sugar; 2 Tbsps vegetable oil; 1 Tbsp wasabi powder; 473 milliliters water; 2 Tbsps water

Grilled Salmon Sushi-Rice Bowl might be Head to the store and pick up rice vinegar, salt, sesame seeds, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes.

Ingredients you will need

Wasabi Powder

Sauce

Water

Equipment you will use

Sauce Pan

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.

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Ginger

Sauce

Sake

Meanwhile, place the fish and asparagus in a large baking dish.

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Asparagus

Fish

Equipment you will use

Baking Pan

Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly.

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Ponzu Sauce

Asparagus

Fish

Cooking Oil

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.

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Sesame Seeds

Toast

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Frying Pan

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.

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Asparagus

Marinade

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Grill Pan

Frying Pan

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.

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Asparagus

Marinade

Fish

Equipment you will use

Aluminum Foil

Grill Pan

To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus.

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Asparagus

Fish

Rice

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Bowl

Pour 1/4 cup of the sauce over the fish in each bowl.

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Sauce

Fish

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Bowl

Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.

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Pickled Ginger

Green Onions

Sesame Seeds

Sesame Oil

Cucumber

Avocado

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.

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Sugar

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Bowl

Place the rice in a bowl.

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Rice

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Bowl

Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more.

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Water

Rice

Pour the rice into a strainer to drain.

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Rice

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Sieve

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.

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Water

Rice

Equipment you will use

Sauce Pan

In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves.

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Vinegar

Mirin

Sugar

Salt

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Frying Pan

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.

Ingredients you will need

Rice

Vinegar

Grains

Equipment you will use

Bowl

Equipment

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.