Simple Salmon Chirashi
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Ingredients
1 cup medium-sized white rice
1 pound wild salmon fillet, such as sockeye salmon, peeled and cut into 4 pieces
½ teaspoon kosher salt
½ teaspoon pepper
1 cup halved english cucumber
1 cup diced avocado
1 nori leaf, torn into pieces
2 green onions, sliced diagonally
2 tablespoons toasted sesame seeds
⅓ cup low-sodium soy sauce
2 tablespoons wasabi powder
½ teaspoon toasted sesame oil
To make
Kirash means "crumbled" in Japanese and usually refers to a bowl of instant rice sprinkled with vegetables and sashimi. In this case, the fish is cooked in the oven, not raw.
Prepare the rice as indicated on the package. Preheat the broiler. Sprinkle the salmon on both sides with salt and pepper. Bake the fish until cooked through, as you like, about 6 minutes over medium heat.Divide the rice into 4 serving plates. Place a piece of salmon on each plate. Sprinkle each serving with cucumber, avocado, nori, onion, and sesame seeds.Combine soy, wasabi, and butter in a small bowl and serve with the salmon and rice.Note: The nutritional analysis is given per serving with the addition of 1 tablespoon of sauce.
Prepare the rice as indicated on the package. Preheat the broiler. Sprinkle the salmon on both sides with salt and pepper. Bake the fish until cooked through, as you like, about 6 minutes over medium heat.Divide the rice into 4 serving plates. Place a piece of salmon on each plate. Sprinkle each serving with cucumber, avocado, nori, onion, and sesame seeds.Combine soy, wasabi, and butter in a small bowl and serve with the salmon and rice.Note: The nutritional analysis is given per serving with the addition of 1 tablespoon of sauce.
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Author:Admin
Published: 11/20/2023 9:31 PM
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