Bowl a Strike with this Salmon Sushi Bowl
It’s Saturday afternoon. You might still be slightly hungover but committed to having friends over for dinner and a movie. This SUPER easy salmon sushi bowl will definitely be a hit and will look like you put much more effort into the meal in your tired state. There is barely any prep work and the recipe can be easily made any night of the week. Plate up the salmon and rice into two serving bowls and have your friends serve themselves diy taco style with the seaweed sheets. The pea shoots add a hint of spiciness to the meal and the briney tobiko are just fun to eat. The amount of both garnishes is to taste but I definitely think the more the merrier!
*Protip: Tobiko and pea shoots often come packaged with way more than needed for this recipe. The extra amount goes great on top of any seafood, rice or even just eggs for a simple next meal.
INGREDIENTS
1 lb salmon
1 tbsp softened salted butter
1 tbsp rice wine vinegar
2 cups of Japanese rice (medium grain rice)
Pea shoots
Tobiko (flying fish roe)
2 packs roasted seaweed sheets
Salt and pepper
Makes: 4 servings
Cook time: 30 minutes
STEPS
Preheat oven to 450º.
Rinse & cook rice in pot or in rice cooker. Mix in 1 tbsp of rice wine vinegar when complete.
Smear 1 tbsp of butter on top of meat side of salmon & lightly coat with salt & butter.
Bake salmon in oven (skin side down) for 12-15 minutes.
Remove salmon from oven and flake off the salmon from skin gently with a fork.
Serve salmon on top of rice and garnished with pea shoots & tobiko and roasted seaweed sheets to wrap on the side.