A Delicious (IMO!) New Salmon Dish I Discovered and Wanted to Share
*And, if it doesn't sound good or interesting to you personally, PLEASE just pass on by without negative comments!
SPICY SALMON, NORI & RICE BOWLS 6 Servings
** NOTES before you start:
~ When I came across the recipe, there was no indication as to what to bake it in other than “muffin slots”. First try was putting them in a metal muffin pan, but this made it very messy to try and pull them out and plate them in one nice-looking serving! I would suggest using six individual 4-ounce ceramic baking cups/ramekins. Or, perhaps using just 3-4 of the 8-ounce ones and just dividing the nori, then the salmon between them before baking. Serving them in the dishes at the table.
~ This sauce is a MUST! It absolutely makes the dish so delicious.
~ If unfamiliar with Nori, it is thin sheets of an edible, tasty & very healthful dried seaweed.
~ “Sushi Rice” is a short-grain Japanese rice. These days often sold as just ”Sushi Rice”. If you can’t find any then long-grain California white rice is a passable substitute. Do NOT use the kinds of rice used for curry or burritos, though!
~ Sriracha Sauce comes in a bottle like soy sauce and can usually be found in most grocery stores, either with the Asian bottled sauces or International bottled sauces.
Ingredients:
¨ 2 sheets Nori paper, cut with scissors into 4 equal squares each.
¨ 3/4 cup cooked sushi rice, cooled
Ingredients for the Salmon:
¨ 1/2 lb. fresh salmon, skin removed, cut into approx. 1/2” cubes
¨ 1 TBS sesame (or olive) oil
¨ 1/2 TBS soy sauce
¨ 1/2 TBS honey
¨ 1 scallion, sliced crosswise
¨ 1/4 tsp each of garlic powder, onion powder, chili powder, paprika, dried oregano, & salt.
Ingredients for the Sauce:
¨ 1/4 cup mayo (Kewpie brand if you have it)
¨ 2 tsp Sriracha sauce
¨ 1 tsp honey
Toppings:
¨ 1/2 avocado, diced small
¨ 1 tsp black sesame seeds
Directions:
1) Preheat your oven to 400-degrees F.
2) Place your cubed salmon into a bowl with all the rest of the salmon ingredients and toss gently to coat well. Marinate for 15 minutes (or up to 4 hours).
3) Cook up your sushi rice, if not already done. Let cool.
4) Make up the Spicy Sauce and set aside until time to serve.
5) After your salmon has marinated, put together the individual bowls like this:
6) On your counter, lay out a sheet of waxed paper to work on. Next lay your nori squares down onto it. Divide your cooked and cooled rice in a mound on the middle of each square. The moisture from the rice will quickly start to soften the nori, making it then easier to nestle them into each ramekin. ** If using the larger baking dishes, overlap 2 nori squares and then add the rice.
7) With a thin, very lightly oiled spatula quickly pick up the riced squares and nestle each into a ramekin. Divide the now marinated diced salmon, placing them over the rice.
8) Place the ramekins onto a sturdy baking/cookie sheet. Bake for 15-17 minutes. You can broil them afterwards for 1-2 minutes if crisping up the salmon more is desired.
9) Serve individual ramekins on plates, topping each with the diced avocado. Drizzle with the Spicy Sauce and sprinkle with sesame seeds. Serve rest of this delicious sauce at the table.
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localeater
last yearThese both sound right up our alley.
@Jasdip Nori sheets come in a dry package. They will be in the ”Asian” section of grocery store, probably on top, or bottom shelf. A flat package, 10x10 roughly in size.
@czarinalex It’s interesting that the recipe you posted has one cooking the rice in what is essentially sushi seasoning. Typically, after the rice is cooked and then seasoned.
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sleevendog (5a NY 6aNYC NL CA)
last yearKewpie is made with egg yolks and msg. The US kewpie leaves out the msg. Is it made in the US or made for the US market elsewhere...Japan? Been a while since i read about it.
Two websites i like on theme with using sushi rice i found during lockdown.
Korean Rice Balls and Furikaki Sticky Rice Seasoning
Just tested one of the recipes for a holiday appetizer. Yum! I need a few Vegan apps. Gluten-free, dairy free and vegetarian so vegan covers that. Well,... rice, seeds, seaweed.
I did not stuff my rice balls wanting smaller bite size.
Four Sisters launched last Spring. A Lousiana farm run by 4 sisters. They took over their fathers rice farm and started testing different varieties.
I love that sauce as well. I made it all last summer tossed in my potato salad.
Can't use mayo for my rice balls but topped with chili crisp and will make a miso dipping sauce.
LynnNM thanked sleevendog (5a NY 6aNYC NL CA)sleevendog (5a NY 6aNYC NL CA)
last yearYou may find in your local market in the 'international' section the nori snaks mentioned and various seaweeds with the tamari, soy sauce, bean paste, siracha....next to the mexican selections, --sauces, tinned chipotle, etc. Costco has had the sleeve of a dozen nori snack sized for years.
I've been making big batches of Furakake for a few years and keeping it in the fridge. Toasted seeds--sesame, flax, sunflower, pepitas, chia. I do have bonito flakes but not this year as i'm gifting vegan, without seafood. I may grind some dried wild mushrooms.
LynnNM thanked sleevendog (5a NY 6aNYC NL CA)sleevendog (5a NY 6aNYC NL CA)
last yearHow long will the package of seaweed sheets last?
A long time un-opened package in your pantry may be fine. Once opened, they can go south quickly. I've had the 'snack' size go south and rancid. Even un-opened. DH does chuckle that our snack packs seem to be breeding in the pantry. (i order without checking supply).
Some are seasoned with sesame and toasted, etc. Sesame is oily and goes rancid fast. Even sealed. TraderJoes or other spice blends with oily seeds like sesame, rancid rather quickly.
I'm prepping for sushi tonight...a fresh un-opened pack. No doubt it will be fresh. But if it is stinky rancid i have another pack just delivered yesterday.
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last yearlast modified: last yearI made it last night in a little casserole dish. It's very good, but rich. I used sriracha and gochujang paste for heat. I found slicing the skin off the salmon was a real pia. LOL
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