Time: 30 min.
Complexity: easily
Servings: 4

Prepare a delicious bowl in the form of a large, transformed sushi roll. This bowl contains all the ingredients of salmon sushi: rice, fish, seaweed, cucumber, sesame seeds, wasabi, and pickled ginger. First, the bowl is filled with cooked brown rice (store-bought and reheated is fine) mixed with a tangy Asian dressing, and then topped with pieces of grilled salmon, slices of fresh cucumber, juicy lettuce, seaweed snack, and sesame seeds. The dish looks delicious and is packed with healthy Omega-3 fatty acids.

Ingredients:

• 450 g salmon fillet with skin
• 3 cups frozen cooked brown rice
• 1/4 cup + 1 tbsp ponzu sauce
• 2 tablespoons dark sesame oil
• 2 tbsp finely chopped pickled ginger + 1 tbsp. brine
• 0.5 tsp. wasabi paste
• 3 Iranian cucumbers, thinly sliced
• 4 cups small kale salad mix
• 8 strips salted seaweed snacks, torn into small pieces
• 2 teaspoons toasted sesame seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, cucumbers, ginger root, salad mix, kale, seaweed, sesame oil, wasabi

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Preparation:

Step 1
• Reheat brown rice according to package directions; let cool slightly. Meanwhile, preheat oven to broil and line a baking sheet with foil. Place the fish skin-side down on the baking sheet and sprinkle with salt and black pepper. Brush with 1 tbsp. ponzu sauceLeave at room temperature for 10 minutes.
Step 2
• In a large bowl, combine the remaining 1/4 cup ponzu sauce with the sesame oil, pickled ginger and brine, and wasabi paste. Set aside 3 tablespoons of the dressing for topping. Toss the rice with the remaining dressing and season with salt and pepper to taste.
Step 3
• Grill the salmon until cooked through and crispy on top, 5-8 minutes, depending on the thickness of the pieces. Cut the fish into large pieces, discarding the skin.
Step 4
• Divide the rice mixture among the bowls. Top with the fish pieces, cucumbers, and lettuce. Drizzle with the reserved 3 tablespoons of dressing. Season with salt and pepper to taste. Sprinkle with seaweed and sesame seeds.

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