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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chirashi means scattered in Japanese and typically refers to a fast-to-make bowl of rice topped with vegetables and sashimi. In this case, the fish is broiled, not raw. Ingredients:
1 cup medium-grain white rice |
1 pound wild salmon fillets, such as sockeye, skinned and cut into 4 pieces |
1/2 teaspoon kosher salt |
1/2 teaspoon pepper |
1 cup halved and sliced english cucumber |
1 cup cubed avocado |
1 sheet nori, torn into pieces |
2 green onions, sliced diagonally |
2 tablespoons toasted sesame seeds |
1/3 cup reduced-sodium soy sauce |
2 tablespoons wasabi powder |
1/2 teaspoon toasted sesame oil |
Directions:
1. Cook rice as package directs. Preheat broiler. Sprinkle salmon on both sides with salt and pepper. Broil fish until done the way you like it, about 6 minutes for medium.
2. Divide rice among 4 serving bowls. Lay a piece of salmon on each. Top each serving with cucumber, avocado, nori, onions, and sesame seeds.
3. Mix soy, wasabi, and oil in a small bowl and serve with the salmon and rice.
4. Note: Nutritional analysis is per serving with 1 tbsp. sauce.
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