Salmon Sashimi Rice Bowl
Salmon Sashimi Rice Bowl might be a good recipe to expand your main course recipe box. For $3.76 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains about 40g of protein, 26g of fat, and a total of 1033 calories. This recipe serves 2. 8938 people have made this recipe and would make it again. Head to the store and pick up avocado, eggs, salmon, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Rachael White. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Overall, this recipe earns a tremendous spoonacular score of 98%. Try Spicy Sashimi Bowl (Hwe Deop Bap), Yellowtail Sashimi on Rice, and Salmon and Citrus Rice Bowl for similar recipes.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
1 avocado, sliced
2 eggs, room temperature
2 tablespoons light soy sauce
2 cups cooked Japanese white rice
6 oz salmon sashimi, cut against the grain into 6 slices
1/2 teaspoon wasabi paste
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2 teaspoons furikake
Equipment:
pot
slotted spoon
wooden spoon
bowl
Cooking instruction summary:
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.
Step by step:
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. 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.
3. 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.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
