SALMON RICE BOWL
Recipe
This is a take on the popular Poke Bowl. It’s a dish originating from Hawaii where the local fisherman toss sliced raw fish in a quick Japanese-style marinade, then serve with an array of condiments as a snack.
In this bowl, the fish is tossed in a marinade, then seared to get a lovely golden caramelised crust with tender, moist flesh inside. The brown rice has nutty notes and is tossed with a sushi rice dressing. Each vegetable provides colour, texture, freshness and flavour contrasts. Create your own rainbow of vegetables in a bowl. All the components can be prepared ahead. It’s an easy, quick, nutritious and refreshing summer meal.
Serves 4.
Place the rice and 750ml of water in a medium saucepan over a high heat and bring to the boil. Cover with a tight-fitting lid, reduce the heat to low-medium and cook for 20-25 minutes, or until the rice is tender and the water is all absorbed. Remove from heat and set aside covered for 10 minutes.
Meanwhile, combine all the dressing ingredients in a medium bowl. Place salmon in a shallow bowl and pour over 11/2 tablespoons of the dressing, turning the fish to coat all sides. Cover and place in the fridge for 20 minutes.
To prepare the rice, stir the rice vinegar, sugar and salt in a small bowl to dissolve. Spread rice over a flat non-metallic tray and pour the vinegar mixture over the rice. Using a spatula, mix the rice and spread it out again. Repeat stirring and spreading the rice to cool it quickly to room temperature. If not using straightaway, transfer the rice to a sealed container and refrigerate until needed.
Heat the oil in a small heavy-based frying pan over a medium heat. Add salmon to the frying pan and cook for 2 minutes on each side until golden on the outside and still moist, tender and just cooked inside. (the flesh should be bright orange in colour)
To serve, divide the rice between four serving bowls. Divide and arrange the avocado and vegetables among the bowls. Break the salmon into bite-sized pieces and place on top. Drizzle over the remaining dressing. Scatter with coriander, spring onion, shredded nori and sesame seeds. Serve immediately.
Ingredients
2 cups brown rice
1/4 cup rice vinegar (found in the Asian aisle of the supermarket)
1 teaspoon caster sugar
¼ teaspoon sea salt
4 x 100g fresh salmon or ocean trout fillets
1 avocado, quartered, pit removed
4 small radishes, finely sliced
100g (2 small) carrots, sliced into thin strips, using a vegetable peeler
100g snow peas, blanched in boiling water for 1 minute, refreshed in cold water
1 spring onion, finely sliced on a diagonal
¼ cup coriander leaves
¼ cup shredded nori sheet, garnish (optional)
1 tablespoon toasted sesame seeds, garnish
Dressing:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
