Tuesday, August 16, 2022

Hot Day? Try A Cool Sesame Salmon Sushi Bowl.

   We're moving into the seriously hotter days here in Sonoma. The temps aren't as bad as in some places, but we're expecting 99 degrees today which is not when you want to stand over a stove and cook. Take it from me... it's not fun. Cooking outdoors is frowned upon here too as we're in Fire Season, so no open flames. The usual Summertime drill up here. So when I saw this recipe from Kay Chun floating around out there, I knew I had  to make it for the hot times we're living in. It's also doable in 40 minutes which is perfect for a workday lunch.A nice piece of salmon, sushi rice, and some vegetables are all you need to get this bowl rolling.

 So here we go.

Here's What You Need:

1 and 1/2 lb fresh salmon (skinless, cut into 1 inch chunks) Save the skin if you wish for crisping and topping the dish.

1 and 1/2 cup sushi rice, (rinsed until the water runs clear)

3 persian cucumbers thinly sliced

1 bag of chopped coleslaw cabbage

1/4 cup unseasoned rice vinegar

3 Tbs sugar

1 tsp kosher salt

1/2 tsp toasted sesame oil divided in half

3 Tbs distilled white vinegar

2 Tbs vegetable oil

2 Tbs chopped scallions

2 Tbs grated fresh ginger

1 avocado

1 sheet of  toasted nori, torn into pieces for topping.

sesame seeds

Here's What To Do:

1. In a large saucepan  mix rice vinegar, sugar, and salt. Stir to dissolve sugar.

2. Add the rinsed rice and 1 and 3/4 cups of water. Mix everything together and turn up the heat to high.

3. Cover the pan, turn the heat alllllll the way down to low ,and let it cook for 20 minutes.

4. While that's cooking put your salmon pieces in a small bowl and drizzle them with 1/4 tsp sesame oil, sprinkle with a bit of salt. Set aside.

5. When the rice has cooked for 20 minutes, take off the lid and add your salmon pieces.

6. Put the lid back on and steam the salmon for 12 minutes, until it's medium.

7. While that's cooking take a small bowl and mix together 1/4 cup soy sauce, 3 Tbs white vinegar,  2 Tbs vegetable oil, 2 tablespoons chopped scallions, 2 Tbs grated ginger, and 1/4 tsp sesame oil. 

(For this part I used 1/4 tsp hot chili sesame oil. If you don't want it too hot use regular sesame oil.) Mix it together well and set it aside.

8. When the salmon is done, scoop the salmon and rice into bowls, top with the thinly sliced Persian cucumbers...

...the chopped cabbage slaw...

and thinly sliced avocado.

9. Drizzle the  dressing over everything. 

10. If you've crisped up the salmon skin, cut it up and scatter over the top of the bowl...

...along with shredded nori, and some sesame seeds.

You are done!!!!! Time to dig in and enjoy!

So there it is, pretty straight forward and simple which is all I ask for when the mercury climbs to triple digits.

Coming up next, I'm back to aquafaba desserts, and a great vegetarian curry, where I get to use some of my bumper tomatillo crop and a whole lot of garbanzos!

 Til then, stay cool,and follow along on Twitter @kathygori

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