Grilled Salmon Sushi-Rice Bowl
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
65
Spice
60
Sweetness
20
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Wasabi Powder2 cups
Water1 cup
Sake2 tbsps
Ginger (grated)340 g
Asparagus (ends trimmed)2 tbsps
Vegetable Oil4 tsps
Sesame Seed2 tsps
Sesame Oil1 cup
Pickled Ginger (sliced)1 tbsp
Mirin1 cup
Lemon Juice (fresh)6 tbsps
Soy Sauce2.5 tbsps
Sugar1 tbsp
Green Onion (minced)2 cups
Grain Rice (short-)1 cup
Rice Vinegar3 tsp
SaltDirections:
1
To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes
2
Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat
3
Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes
4
Meanwhile, place the fish and asparagus in a large baking dish
5
Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly
6
Let stand for 10 minutes
7
In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes
8
Immediately pour onto a plate to cool
9
Place a grill pan over medium heat until hot
10
Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes
11
Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm
12
Lift the fish from the marinade and place in the grill pan
13
Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side
14
To serve, divide the rice among 4 bowls
15
Top with a piece of fish and some asparagus
16
Pour 1/4 cup of the sauce over the fish in each bowl
17
Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds
18
In a bowl, combine all the ingredients and stir until the sugar dissolves
19
Store in a covered container in the refrigerator; it will keep for up to 1 month
20
Place the rice in a bowl
21
Add cold water to cover and wash the rice well by rubbing it between your hands, then drain
22
Repeat twice more
23
Pour the rice into a strainer to drain
24
Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan
25
Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes
26
Turn off the heat and let the rice stand for 10 minutes
27
In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves
28
Remove from the heat
29
Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice
30
Fold the liquid in with a wooden rice paddle
31
At the same time, fan the rice to bring out the luster of the grains
32
Continue fanning and folding until the rice absorbs all the liquid
33
Cover with a damp cloth and let stand until ready to use
34
It will hold at room temperature for up to 4 hours