Japanese Salmon & Avocado Rice Bowl Recipe

"This recipe is for the Culinary Quest #3 travelers who have "been there, done that" w/making sushi but liked it & want to enjoy the flavors again w/o all the fuss. Found @ bbcgoodfooddotcom, it's the 2nd of 2 recipes I found using my much-favored combo of avocado & smoked salmon, so I'm happy it joined my recipe collection. As bbcgoodfood says, "This dish contains the goodness of sushi but saves you the rolling & shaping." I'm not very familiar w/the Japanese cuisine, so my only problem w/this recipe was I didn't know which course(s) to assign since it seemed so multi-functional. In the end, I opted to treat it as an appetizer since its main intent was to be an easy-fix replacement for sushi. Time does not include marinating time. ENJOY!"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (270.5 g)
Calories 539.7
Total Fat - 17.4 g
Saturated Fat - 2.9 g
Cholesterol - 46.3 mg
Sodium - 653.4 mg
Total Carbohydrate - 71.6 g
Dietary Fiber - 7.1 g
Sugars - 1.2 g
Protein - 24 g
Calcium - 43 mg
Iron - 1.7 mg
Vitamin C - 23.2 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Rinse the rice in a sieve until the water runs clear. Drain & put in a lrg pan w/480 ml water (2 cups). Bring to a boil, turn the heat to low, cover & then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, allow to sit for 10 min & DO NOT remove the cover.

Step 2

Thinly slice the salmon & arrange on a plate w/the sliced avocado. Drizzle over the lemon juice & soy, making sure everything is evenly covered. Put in the fridge to marinate for 10 mins.

Step 3

Then carefully tip the juices from the salmon plate into the rice & stir in a little salt as desired. Divide the rice evenly between 4 bowls & place it in the bottom of ea bowl. Top w/the sliced salmon & avocado. Scatter the sesame seeds, spring onions, chilli & coriander leaves over the salmon & avocado. Serve proudly & ENJOY!