Should you’re craving a recent and flavorful Salmon Bowl, my recipe is the proper resolution! It’s tremendous straightforward to make at house, with no cooking required, and can prevent tons of cash in comparison with ordering out! crafted this recipe by pairing delicate sashimi-grade salmon with rice, seaweed, cucumbers, and my selfmade ponzu soy sauce that’s made particularly for sashimi salmon—belief me, it’s the proper mixture!
Why I Love This Recipe
I completely love this Salmon Bowl as a result of it’s not solely fast and straightforward to make in below 5 minutes, nevertheless it’s additionally a fraction of the fee in comparison with consuming out! And belief me, it’s means simpler to make than it sounds! This recipe is a sushi-inspired rice bowl, that includes recent, sashimi-grade salmon positioned over a heat bowl of rice and topped with my selfmade ponzu soy sauce. The sauce is what actually makes this dish shine—it’s a particular mix I crafted after many variations, based mostly on my Garlic Ponzu Salmon and Salmon Carpaccio recipes, designed particularly to boost the flavors of the salmon!
The end result? A scrumptious mixture of fatty, wealthy salmon and a citrusy, umami-packed soy sauce that pairs completely with the rice and a heat bowl of Miso Soup on the aspect! It’s the best meal for anybody craving one thing recent, gentle, and satisfying, and it’s tremendous straightforward to arrange at house, saving you cash and making certain you’re utilizing the freshest substances potential. Wish to strive it now? You received’t remorse it!
Elements
Elements
- Salmon – recent Sashimi Grade Salmon, could be discovered at Asian supermarkets or specialty fish shops. If utilizing frozen, ensure to defrost as instructed on the packing. If utilizing salmon with the pores and skin on, you’ll be able to take away it and use it to make Salmon Pores and skin.
- Steamed White Rice – freshly made steamed white rice cooled to heat temperature. May also use different rice like brown rice or jasmine rice if most well-liked.
- Dried Seaweed – mixture of Dried Seaweed, also called wakame seaweed, that is available in a bag.
- Cucumber – sliced Persian or child cucumbers.
- Inexperienced Onion – chopped inexperienced onion scallions used as a garnish.
- Soy Sauce – low-sodium Soy Sauce most well-liked. May also use tamari for gluten-free. Used for the bottom of the sauce.
- Ponzu – a citrus flavored soy sauce present in most Japanese supermarkets. I like to recommend utilizing Mizkan model. Used for the bottom of the sauce.
- Hondashi – dashi in a concentrated granular type. May also use Bonito Flakes however would require an additional step in making the sauce.
- Wasabi – Wasabi Powder or premade Wasabi Paste. For greatest taste, I like to recommend utilizing powder however the tube is way more handy.
🍣 Salmon Observe
Use Contemporary Sashimi or Sushi-Grade Salmon, out there at Asian supermarkets labeled ‘for sashimi’. One of these salmon has been ready to eat uncooked.
Instructions
Step 1 Rehydrate the dried seaweed by soaking it in water for five minutes. Afterward, squeeze out any extra water and place the seaweed on prime of a bowl of rice.
Step 2 Peel the cucumber pores and skin in alternating strokes after which slice the cucumber. Prepare the slices subsequent to the seaweed on prime of the rice.
🥒 Peel or To not Peel Cucumbers
You don’t essentially must peel the pores and skin off Japanese cucumbers. Whereas cucumber pores and skin is wealthy in vitamins and gives well being advantages, some recipes could advocate peeling for aesthetic causes. It in the end comes right down to Private Desire, and leaving the pores and skin on is completely superb in case you desire to take action.
Step 3 Put together sauce by combining ponzu, soy sauce, hondashi, and wasabi in a bowl. Combine effectively and put aside.
🥢 Sauce Observe
Should you’re utilizing Bonito Flakes within the sauce, merely add them in and allow them to Steep for five Minutes. After that, Pressure the sauce to take away the flakes earlier than utilizing.
Step 4 Pat the salmon dry with a paper towel. Utilizing a pointy knife, slice the salmon into 1/4-inch skinny slices towards the grain. Prepare the slices in a single layer on prime of the rice, subsequent to the seaweed and cucumbers.
Step 5 High with chopped inexperienced onions, drizzle the sauce over the salmon, and serve.
🍽️ Serving Professional Tip
Should you’re Not Serving the Instantly, it’s greatest to Wait Earlier than Putting the Salmon on the Rice to stop the recent rice from cooking the salmon.
Recipe Variations
For a easy variation, you’ll be able to swap the salmon with my soy sauce-based sauce to create a Tuna Bowl variation. Alternatively, strive utilizing Ahi Poke or Salmon Poke for a Hawaiian-inspired rice bowl, bringing a recent twist with vibrant, marinated fish for a scrumptious change in taste!
Pairing Suggestions
An ideal pairing for this recipe can be my Hiyashi Seaweed Salad or Garlic Truffle Edamame, alongside a heat bowl of Miso Soup or Clam Miso Soup. It’s a match made in heaven, and you’ll’t go incorrect with both pairing!
Continuously Requested Questions
What kind of rice is greatest for this recipe?
White short-grain rice is right for this recipe because it pairs with the salmon and the sauce one of the best. It’s also possible to use sushi rice if most well-liked.
Ought to I serve this with sizzling or chilly rice?
It is best served with heat rice.
Can I make the ponzu sauce prematurely?
Sure, you’ll be able to put together the ponzu sauce forward of time and retailer it within the fridge.
Storage Ideas
This dish is greatest loved recent, however when you’ve got leftovers, you’ll be able to retailer it in an hermetic container for 2-3 days.
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Watch How To Make It
Salmon Bowl
- 1/4 lbs Salmon sashimi grade
- 1 Cup White Rice recent and heat
- 1 tsp Seaweed Combine
- 1/2 Complete Cucumber Persian or child, sliced
- 1/2 Stalk Inexperienced Onions chopped
Sauce
- 1 tbsp Soy Sauce
- 1 tsp Ponzu
- 1/8 tsp Hondashi can even use bonito flakes
- 1/8 tsp Wasabi
Energy: 247kcal | Carbohydrates: 18g | Protein: 26g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 2g | Ldl cholesterol: 62mg | Sodium: 1171mg | Potassium: 634mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
*Values Primarily based Per Serving
