Salmon Sushi Bowl
I've made these a few times, it's pretty straight-forward, tastes great and offers great nutrition. I don't follow a strict recipe but more follow a basic formula.
Rice
The bowl starts with rice. If I have it I used sushi rice as I prefer it but any rice/grain you have will do. I've also found a rice cooker has really helped too as I get pretty consistent rice with minimal attention from me and I don't have to worry about timings so much as it will keep the rice warm while other bits finish off if needed.
Veg
This just depends what you have on hand and what you fancy. Today I had a mixture of some boiled veg (frozen mixed veg and broccoli) and I also fried some extra carrots and baby sweetcorn in the pan with the Salmon as I just like how it tastes with the marinade. I also fry off some onion and garlic.
Salmon
You can cook the Salmon however you want but I always prefer pan fried. Fresh or frozen are both fine but I usually just have frozen as it's cheaper and I can just have it in the freezer for whenever. If you haven't fried frozen Salmon before it's easy (after I googled it). First off you rinse the salmon under the tap just to get rid of any ice and dry it with kitchen towel (just so it's not dripping wet, it doesn't need to be totally dry). Then you just fry it as normal (skin side down first). I usually start off frying in oil and then a little before I'm ready to flip it and the top has thawed I drizzle the Salmon in the marinade (technically it's not a marinade as I'm not soaking the Salmon in it but I'm not sure what else I should be calling it!).
Marinade
As with all of this there isn't a strict recipe but a decent base is as follows - 1Tbsp of olive oil, 1Tbsp of soy sauce, a decent squirt of honey and a few diced garlic cloves. Ginger is great to add and I'm sure other oils and sauces would be good too. This was plenty for 2 Salmon fillets and I added a bit more oil and soy sauce to help flavour the rice with the leftovers but again purely optional and just do what you fancy.
Cooking
These timings aren't exact but was roughly what I done tonight.
- Start the rice cooking as per the packet instructions
- Chop an onion and as much garlic as I fancy
- Prepare the 'marinade'
- Start heating oil in the pan when the rice has about 15 minutes or so left to cook
- Put the Salmon under the tap and dry as per above
- Fry Salmon
- Remember I wanted to also fry some carrot, find a few leftover baby sweetcorn in the fridge and chop all of that to throw in later
- Boil water for any boiled veg
- Pour 'marinade' over the Salmon about a minute before I want to flip them so it can soak in a little and just start flavouring the oil in the pan
- Realise I have more 'marinade' then I really need but if I add a bit more soy sauce and oil I will also have enough to flavour the rice. So add more soy sauce and oil.
- Flip the Salmon
- Add the onion to the pan
- Add the carrots to the pan
- Start boiling the veg
- Add sliced garlic to the pan
- Start serving the rice, add the extra 'marinade'
- Put the veg, onion and garlic on the rice
- Top with Salmon to try and make it look pretty for a photo
Ok, so that was probably more steps than I realised but I think scrambled eggs with beans on toast would be nearly as many if you broke it down as much.
If you have any questions (or feedback) let me know.