Who doesn’t love a quick and delicious recipe done in under 30 minutes? I always do! I found this simple Salmon Chirashi bowl recipe in an old Sunset Magazine and I couldn’t pass it up for a end to a very busy and stressful week. Yes, we eat a lot of salmon but I only buy salmon when I can find it wild caught and I’m always trying to find new and interesting recipes that change the flavor up a bit. Chirashi is usually made with raw salmon but I choose to cook my salmon for extra flavor. Who doesn’t love a fully loaded rice bowl?
Do yourself a favor and try this simple recipe and I’m sure it will be added to your go-to stash of recipes. And if you’re watching your carbs intake just add less rice! I’m always trying to keep my carbs down!
Chirashi means “scattered” in Japanese and typically refers to a fast-to-make bowl of rice topped with vegetables and sashimi. In this case, the fish is broiled, not raw.
Yikes! The kids go back to school this week? What the heck? I’m getting it together over here but we all feel a little cheated on our summer time! Bo!
Life is as good as you make it!
Ali in the Valley
Photos by: Ali
30 minutes or less simple Salmon Chirashi
Simple Salmon Rice Bowl
1 cup brown rice
1 pound wild salmon fillets (such as sockeye, skinned and cut into 4 pieces)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 cup halved and sliced English cucumber
1 cup cubed avocado
1 sheet nori (torn into pieces)
2 green onions (sliced diagonally)
2 tablespoons toasted sesame seeds
1/3 cup reduced-sodium soy sauce (I used amino acids)
2 tablespoons wasabi powder (I used mustard powder)
1/2 teaspoon toasted sesame oil
Cook rice as package directs. Preheat broiler. Sprinkle salmon on both sides with salt and pepper. Broil fish until done the way you like it, about 6 minutes for medium. Divide rice among 4 serving bowls. Lay a piece of salmon on each. Top each serving with cucumber, avocado, nori, onions, and sesame seeds.
Mix soy, wasabi or mustard, and oil in a small bowl and serve with the salmon and rice.