This is a fairly new item on our menu. I have recently started making this because we were trying to get Kiara to like and enjoy salmon. Raiden grew up eating and loving salmon which he usually eats with a side of fries. But we wanted to try something different. I’ve tried so many recipes for the Japanese rice and with some adjustment I think this sushi vinegar is so good, so I turned it into a salmon rice bowl. There are many toppings options that you can use for this dish and you might think those are important but the main star of the dish is the rice. In order for all the toppings to work well the rice has to be perfectly marinated. In this recipe I have used all the toppings that Kiara likes such as fish roe, edamame, corn and avocado.
This is a really kid friendly dish as they can explore all the different toppings and texture. The nice moist salmon with soft Japanese rice, some crunch of the fresh cucumbers with crispy shallots all in a spoonful makes for a nice bite. Each spoonful can be different if you want. It’s fun and delicious. Enjoy !!!!!!
Ingredients
Sushi Rice
2 cups of sushi rice
2 cups of water
Sushi Vinegar
200g of Rice Vinegar
75g of Brown Sugar
35g of salt
Kombu
Spicy Mayo
2 tbsp of Japanese Mayonnaise
2 tsp of Siricha Hot Sauce
Salmon Marination
1 tbsp of Honey
1 pinch of Sesame seeds
1 tbsp of light soy sauce
1/4 tsp sesame oil
1 tsp oil
2 pinches of salt
3-4 pieces of salmon (1.5″ – 2″ fillet)
Add-on ingredients for rice bowl
Edamame
Avocado
Cucumber
Tobiko or Masago (fish roe)
Crispy shallots
Wakame salad (Seaweed salad)
Corn
Directions
Sushi Vinegar
1. Combine all the ingredients together in a small pot
2. Over medium low heat stir until all the sugar is dissolve and kombu is soft.
3. I usually put this in a mason jar and keep it in the fridge. Since we will only use 1/4 cup of vinegar in this Salmon Rice Bowl recipe
Sushi Rice
1. Gently rinse 2 cup of rice thoroughly until water runs clear. (try to be gentle and not break any grain of rice, if you do the rice will become very sticky due to starch coming out from broken rice)
2. Generally for every cup of rice you will need 1 cup of water. For this recipe I add 2 cups of water to 2 cups of rice and cook it in the rice cooker.
3. Once rice is cooked transfer to a large bowl and add 1/4 cup of vinegar mixer and gently fan the rice with rice paddle or wooden spatula, try not to crush and break up the rice grain. We want to cool this rice down as much as we can.
Note: You will have more than enough sushi rice for this Salmon rice bowl. What I usually do with the left over sushi rice is to eat them with Ikura (Salmon roe), Tobiko (Flying fish roe) or Masago (capelin roe) as a light snack.
Salmon
1. Combined all the ingredients to marinate salmon with
2. Marinate salmon for 30 minutes
3. Place salmon in air fryer for 10 minutes at 400F, if you don’t have air fryer you can cook it in a pan for about 3-4 minutes on each side.
4. Once salmon is cooked remove from heat and set it aside.
Crispy Shallots
1. Thinly slice 2-3 shallots and place them on a piece of paper towel
2. Sprinkle some salt over shallots. Salt will help bring out the moisture from shallot so when we fry them it will become crispy
3. Let this sit for 15-20 minutes
4. In a medium pot heat up some oil to deep fried shallots
5. Once the oil is hot enough carefully put sliced shallots into the hot oil and stir.
6. Keep your eyes on them because they cook fast. As soon as they are starting to turn light brown remove them from the pot and place them on paper towel
Add-on ingredients
This step you can add whatever vegetable you like to have with Salmon Bowl. We usually do slice cucumber, slice avocado, edamame, tobiko or masago (fish roe), wakame salad (seaweed salad) and corn (boil). You can get creative with this dish and add other ingredients too!
Put it together
1. Place season rice at the bottom of the bowl and add all the add-on ingredients around the edge of the bowl
2. Place salmon on top with crispy shallot on top
3. Drizzle with spicy mayonnaise on top or you can serve that on the side.
