Makes 4 servings
All the flavor of salmon rolls, minus the finicky rolling - that's the beauty of these easy-to-make rice bowls. Furikake is a dry blend of sesame seeds, seaweed and dried fish. Look for it in specialty Asian grocery stores or make your own using our easy recipe; alternatively, you can simply substitute sesame seeds.
1 cup short-grain brown rice, rinsed
¾ tsp sea salt, divided
2 tbsp each black and white sesame seeds + additional for garnish
4 4-oz boneless skin-on wild Alaskan salmon filets (such as coho or sockeye; 1 inch thick), patted dry- Run your finger along the flesh side of the salmon filet to check for any pin bones. If you find any, pull them out with a clean set of tweezers.
¼ tsp ground black pepper
2 tsp grape seed oil or mild oil
2 tsp furikake* or toasted white sesame seeds
2 small carrots, cut into ribbons (TIP: Use a vegetable peeler to cut the carrots lengthwise into ribbons.)
1 Persian, Japanese or other variety of small cucumber, thinly sliced
1 avocado, peeled, pitted and sliced (TIP: If slicing in advance, place in citrus juice to avoid browning.)
1 green onion, white and thinly sliced
4 tsp drained jarred pickled sushi ginger
12 pieces roasted seaweed snack, for serving (or substitute with nori sheets cut into
2-inch squares), optional
2 tbsp mirin
4 tsp rice vinegar
1 tbsp reduced-sodium soy sauce
1. In a saucepan, combine rice, ¼ tsp salt and enough water to cover by 3 inches. Bring to a boil; reduce heat to a simmer and cook until tender, about 45 minutes. Drain.
2. Meanwhile, spread black and white sesame seeds on a plate; set aside. Mist flesh side of fish with cooking spray; sprinkle with pepper and remaining ½ tsp salt. Gently press flesh side of fish into sesame seeds.
3. In a large nonstick skillet on medium, heat oil. Add fish, skin side up, and cook until golden brown, about 3 minutes. Turn and cook until skin is crispy and flesh is opaque and flakes easily when tested with a fork, about 4 minutes. Transfer to a large plate; peel off and discard skin. Cover to keep warm; set aside.
4. Whisk together all soy drizzle ingredients.
5. Divide rice among bowls; sprinkle with furikake. Top with carrots, cucumber, avocado, onion, pickled ginger, seaweed (if using) and fish, dividing evenly. Drizzle with soy mixture. Garnish with additional black and white sesame seeds.
PER SERVING (¼ of recipe): Calories: 487, Total Fat: 20 g, Sat. Fat: 3 g, Monounsaturated Fat: 10 g, Polyunsaturated Fat: 7 g, Carbs: 50 g, Fiber: 10 g, Sugars: 7 g, Protein: 29 g, Sodium: 641 mg, Cholesterol: 53 mg
*You can purchase furikake, but we prefer to make our own to avoid preservatives. Simply combine 2 tbsp toasted white sesame seeds, 1 nori sheet, crumbled, ¼ tsp sea salt or to taste, and ¼ tsp organic evaporated cane juice, or to taste. Use in this recipe or as a seasoning for any Asian dish.
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