Drizzle with some of the reserved marinade and scatter the cucumber, avocado, nori, green onions and sesame seeds over the top. To serve, place some rice in each bowl and top with a couple pieces of the salmon. Pour the remaining marinade into a small saucepan and bring to a boil and then remove the heat and reserve. Arrange the salmon and ikura over the rice, and garnish with aonori and wasabi. Cover again with only the top lid of Kamado-san, and let the rice cool down for 10 - 15 minutes. Place the marinade in a Ziploc bag with the salmon, seal tightly and refrigerate for a couple of hours.Ĭook the rice, and while that is cooking, remove the salmon from the marinade and place on a foil-covered baking sheet that’s been sprayed with nonstick cooking spray. Remove the kelp and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle. Enjoy!ġ pound salmon, pin bones removed, skinned and cut into 8 smallish piecesġ sheet nori, torn into pieces (optional)ġ tablespoon Chinese chili paste (or to taste) Lay them on the warm, seasoned sushi rice with avocado, pickled ginger, spring. If you're pressed for time, here's our recipe for a quick all-purpose Asian sauce that you can keep in the fridge for such occasions. Substitute salmon or tuna with crumbed and baked nuggets of chicken breast. Two years down the line and this is still one of our favorite go-to mid-week meals, summer or winter or whenever. This is good stuff.Įven if July is mild or even cool where you are (hello S.F.!), salmon chirashi is a tasty dinner in a bowl for a lazy summer evening. So after a little research, I put together a fairly traditional marinade for the salmon, and after messing with it a few times, landed on this version which not only gave tons of flavor to the dish, but provided a much-needed sauce for the rice. My son had tried it and was disappointed in it and thought I might play with the flavors a bit. This recipe started from one published in the Sunset Magazine not long ago. This isn’t technically a real chirashi bowl, which traditionally includes sushi rice topped with sashimi and a scattering of other raw ingredients. We’re also big fans of dinner in a bowl, and this salmon chirashi bowl is all that and more. Ingredients 12 oz (360 g) sashimi grade salmon, cut into bite-size slices 4 oz (120 g) ikura (soy or salt-marinated salmon roe - also called salmon caviar). And while we might vehemently complain about the mosquitos, on the bright side, the garden is flourishing and the fireflies are magical.īut more often than not, this time of year we’re in the mood for meals that are light, fun, and easy to throw together. I’m talking about waking up to 85 degrees with 81% humidity and thunderstorms that roll through with the energy of an angry two-year old. Serve immediately.Summer has set in for reals here in the Midwest. Add the sesame seeds and the rice seasoning if you desire, and mix well. Add to a bowl with the rice vinegar and mix well. Cook the rice and let stand for 10 minutes.
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1 umeboshi plum, pit removed, and chopped finely. Arrange the sliced seafood over the top, followed by the salmon roe, vegetables, and omelet. 2 shiitake mushrooms sliced and marinated in ponzu. When ready to serve, onto the bottom of a serving bowl, spread 1½ cups of the cooked rice (reserve the remaining rice for another use). Ten minutes prior to serving, remove the seafood from the refrigerator. Cover with a damp towel and set aside to cool slightly, about 20 minutes. Using a rubber spatula, transfer the rice in an even layer to the bottom of a shallow nonreactive bowl, then drizzle with the vinegar mixture and stir to combine.
![salmon chirashi bowl recipe salmon chirashi bowl recipe](https://happydonabelife.com/wp-content/uploads/ChirashiMisoshiru12.jpg)
Turn off the heat and let stand for 10 minutes.)
![salmon chirashi bowl recipe salmon chirashi bowl recipe](https://easysaucerecipes.com/wp-content/uploads/2022/01/lemon-butter-sauce-hero.jpg)
(Alternatively, cook the rice on the stove: To a medium pot set over high heat, add the rice and water, bring to a boil, cover, turn the heat to low, and cook until the water is just absorbed, about 18–20 minutes. Transfer the rice to a rice cooker, add 1¼ cups water, and cook according to the manufacturer’s directions. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes. Discard the water, cover with fresh water, swish again, and repeat until the water is clear after swishing, 3–6 changes. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Using your hands, swish the rice to release its starch (the water will turn cloudy).
![salmon chirashi bowl recipe salmon chirashi bowl recipe](https://i.pinimg.com/originals/97/c5/38/97c538bb626560ca71e6657d595d76e8.jpg)
Make the sushi rice: To a fine-mesh sieve set over a bowl, add the rice and cover with cold water. Make the vinegar mixture: In a bowl, stir together the vinegar, sugar, salt, and mirin.