Salmon Sashimi Rice Bowl

Salmon Donburi | Set the Table

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?

Exactly.

Salmon, Avocado & Egg Rice Bowl | Set the Table

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.

Salmon, Avo & Egg Donburi | Set the Table

Salmon Rice Bowl | Set the Table

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.

Salmon Sashimi Rice Bowl

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Makes 2 Servings

Salmon Sashimi Rice Bowl

Ingredients

  • 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

Instructions

    Begin by poaching the eggs:
  1. Bring a small pot of water to a gentle, not rolling, boil.
  2. Add a splash of white vinegar (about 2 teaspoons) to the water.
  3. Gently crack one of the eggs into a small bowl.
  4. Using a stirring motions with a wooden spoon, create a gentle whirlpool in the water.
  5. Carefully drop the cracked egg into the center of the whirlpool.
  6. 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.
  7. Using a slotted spoon, remove the egg from the water and place it in a bowl and set aside.
  8. Repeat with the second egg.
  9. To assemble the rice bowls:
  10. Combine the soy sauce and wasabi in a small bowl and stir to combine. Set aside.
  11. Scoop the rice into two serving bowls.
  12. Top with the sliced avocado, sashimi, and poached egg.
  13. Sprinkle with the furikake and drizzle with the soy-wasabi mixture.
  14. Serve immediately.
http://rachaelwhite.me/salmon-sashimi-rice-bowl/

 

 

 

03. March 2014 by Rachael White
Categories: Lunch & Dinner, No Added Sugar | Tags: , , , , , | 7 comments

  • Dana

    This looks so fresh and healthy. I agree with you on the rice cooker. When we got one as a gift several years ago I was doubtful that it would ever get used. Boy, was I wrong. It is one of our most used appliances. Do you have a steamer basket insert? Veggies can steam while the rice cooks. And there are so many more uses! And easy clean up. I just love it.

  • Ivana Barbaric

    This looks amazing

  • http://avocadopesto.com/ AvocadoPesto

    Love the sound of this! Think I’ll make something similar to this for dinner tonight except with smoked salmon instead : ))

  • Lillian @ sugarandcinnamon

    Oh my gosh I saw a photo of this on pinterest and drooled a bit on my keyboard! This would be the absolute perfect meal. So happy I discovered your blog I love it :)

  • Pingback: Quinoa Salad with Peas, Bacon & Golden Raisins | Set the Table()

  • Kimberly N Gillett

    Thank goodness for google image search! This looks delicious and I had to find the origiinal source! So glad I found your blog too!

  • Barbsss

    It looks amazing. Yummy Yummy