The other day I was discussing with a friend, how much I freaking LOVE japanese food. Sushi and sashimi in particular. As we were discussing, I decided that a spicy salmon rice bowl existed in my very near future.
Admittedly, this was something that I had from WholeFoods a while back. I decided it was amazing, but maybe not $9 worth of amazing. With some salmon, which was cheaper than 9 bucks for two servings, and some stuff I already had lying around.. I present:
Spicy Salmon Rice Bowl
For the salmon you’ll need:
2 servings fresh salmon (if it smells like fish, it’s not fresh) shredded
1 tbsp wasabi paste
1 tsp layu chili oil
For the rice you’ll need:
10 oz uncooked white rice (sushi rice preferrably)
2 cups water
2 tbsp rice wine vinegar
2 tbsp sugar
1 tbsp salt
For the dressing you’ll need:
1 tbsp soy sauce
1/2 tsp wasabi paste
3 tbsp rice wine vinegar
4 tbsp oil (veggie, safflower, canola. something flavorless)
1 pinch of sugar
1 pinch of salt
For the remainder you’ll need:
1 large cucumber
3 tbsp sesame seeds
1) First fire up your rice cooker, or get the rice on the stove. I’m going to assume we can all make rice here. So set it aside to cool once it’s done.
2) Add the dressing ingredients into a small bowl and whisk furiously.
3) Start shredding the salmon into pieces. This is a good time to make sure your butcher pulled the pin bones. Mine didn’t. 😦
4) Once salmon is shredded pour wasabi and layu oil into the shredded salmon. Combine thoroughly and refrigerate.
5) Chop the cucumber into fine cubes.
6) Toast the sesame seeds lightly until they smell slightly nutty in flavor.
7) Mix the remaining rice (rice wine vinegar, sugar,salt) ingredients in a bowl.
8) Cut vinegar mixture through rice evenly.
It took about a half hour, and turned out really really well. The Confluent Boyfriend said, “We could eat like this every night!”
I agree. A delicious meal for 2, only $10. Winning.
And did I mention I was still eating fish? Well.. I am.