Salmon Sashimi Rice Bowl
This is a bit of a throwback recipe. I posted it for the first time over at Tokyo Terrace when we lived in Japan. At the time, this bowl-of-beautiful made an appearance at least once a week. With a glass of crisp white wine this was an ideal way to end a long, busy day when I just didn’t want to cook anything at all. And really, how could you not enjoy salmon sashimi, a perfectly poached egg and creamy avocado over rice?
We enjoyed this dish last week when my mom was visiting from Minnesota. For 10 days she helped me out by playing with Riley while I got some work done. She read endlessly, tossed a basketball countless times, braved the world of toddler crafts, and sang sweet lullabies. It was wonderful. When she stayed with us in Japan we made this rice bowl for her and she immediately fell in love. Since then, every time we are in the same kitchen, my mom requests this meal.
Sadly, salmon sashimi is not as easy to come by (or as affordable) as it was in Tokyo. Still, when we see a beautiful piece of fish this is usually how we enjoy it. Sometimes I’ll make this exact recipe with broiled or pan seared salmon, which is delicious as well. Sprinkle the finished bowl with some nutty, salty furikake (want to make your own furikake? click here) and a drizzle of light soy sauce mixed with wasabi and there it is: perfection in a bowl.
I should ask: do you have a rice cooker yet? If you don’t, you need one. Trust me. They are indispensable in my opinion. I’m not one to want frivolous appliances so I was wary of adding a rice cooker to our collection. In Japan, I realized very quickly that they get daily use in most homes. We may not use ours every day, but on average we break it out once a week. With the push of a button you can have perfectly cooked rice (white or brown) without having to do much of anything. And rice makes the perfect base for using leftovers. Got roasted veggies to use up? Toss them on top of some rice! Grilled chicken? Yep. Perfect. Not enough leftover chili for a full bowl? RICE.
Just trust me on this one. It’s worth it.
- 2 cups cooked Japanese white rice
- 6 oz salmon sashimi, cut against the grain into 6 slices
- 1 avocado, sliced
- 2 eggs, room temperature
- white vinegar
- 2 teaspoons furikake
- 2 tablespoons light soy sauce
- 1/2 teaspoon wasabi paste
- Bring a small pot of water to a gentle, not rolling, boil.
- Add a splash of white vinegar (about 2 teaspoons) to the water.
- Gently crack one of the eggs into a small bowl.
- Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.
- Carefully drop the cracked egg into the center of the whirlpool.
- After 30-45 seconds, cover the pot and remove from the heat. Set aside until the egg white is cooked through by the yolk is still soft.
- Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.
- Repeat with the second egg.
- Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.
- Scoop the rice into two serving bowls.
- Top with the sliced avocado, sashimi, and poached egg.
- Sprinkle with the furikake and drizzle with the soy-wasabi mixture.
- Serve immediately.