Salmon Rice Bowl
This has turned into a family favorite. Although we now use steelhead instead of salmon. For those unfamiliar with steelhead, it looks and tastes a lot like salmon, but it is…
Directions
- 1
In a large bowl place all your salmon marinade ingredients.
- 2
Place salmon fillets in and coat, cover and let it sit in the fridge for 30 minutes minimum.
- 3
While salmon is marinating measure out rice in a jug.
- 4
Wash and rinse rice until water is clear.
- 5
Place in saucepan or rice cooker and add the 4 cups of water, stir once.
- 6
Cook on low heat until water is absorbed, fluff with fork.
- 7
While rice is cooking, heat fry pan and add 2 tbsp. vegetable oil over medium heat, and griddle pan with 2 tbsp. of vegetable oil over medium heat.
- 8
Add mushrooms, carrots, snap peas, edamame, peppers to frying pan and let it cook for 10 minutes.
- 9
Add salmon skillets to griddle pan and cook on both sides for 5 minutes.
- 10
Lift salmon into vegetable pan, adding extra marinade sauce to coat vegetables.
- 11
Separate rice into four bowls, add vegetables and set salmon to side of bowl.
- 12
Add julienned daikon, and daikon sprouts to top for presentation.
- 13
Sprinkle with black and white sesame seeds and serve.
Pairs Well With
Published January 20, 2016