Salmon Chirashi Rice Bowl
Circle B Kitchen
Since I began making this dish in 2011, I have incorporated a shortcut that we've come to love. The marinade in this recipe is killer, but if you'd like a shorter version, I've found that mixing together the Soy Vay brand of Garlic Hoisin sauce with some soy sauce and a few squirts of sriracha also makes an amazing sauce and marinade for this. I sort of use a 3-1 ratio of Hoisin to soy sauce. Add as much sriracha as you like, depending on your heat preferences.
Adapted from Sunset Magazine
1 pound salmon, pin bones removed, skinned and cut into 8 smallish pieces
1 ½ cups uncooked white or brown rice
1 cup chopped English cucumber
1 avocado, diced
1 sheet nori, torn into pieces (optional)
2 green onions, sliced diagonally
2 tablespoons toasted sesame seeds
several radishes, thinly sliced
For the marinade: (see headnote)
1/2 cup soy sauce
1 tablespoons wasabi powder
2 tsp sesame oil
¼ cup brown sugar
¼ cup catsup
1 tablespoon Chinese chili paste (or to taste)
Mix together the marinade ingredients. Place the marinade in a Ziploc bag with the salmon, seal tightly and refrigerate for a couple of hours.
Preheat the oven to 425 degrees
Cook the rice, and while that is cooking, remove the salmon from the marinade and place on a foil-covered baking sheet that’s been sprayed with nonstick cooking spray. Save the marinade.
Roast the salmon for 8 minutes.
Pour the remaining marinade into a small saucepan and bring to a boil and then remove the heat and reserve.
To serve, place some rice in each bowl and top with a couple pieces of the salmon and drizzle with the reserved marinade. Scatter the cucumber, avocado, radishes, nori, green onions and sesame seeds over the top.