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Blue ceramic dinner plate with pan-seared salmon rice bowl with white sushi rice, chopped asparagus, cubed salmon and mango, salmon roe and black chopsticks.

Pan-Seared Salmon Rice Bowl

sushi rice, asparagus, wasabi mayonnaise

STARS

Pan-sear salmon until barely medium-rare and serve it with a sprinkle of fish roe, diced asparagus and fresh chives over steamed sushi rice dressed with a slightly spicy wasabi mayonnaise. Drizzle with sesame-soy dressing for that last hit of amazingness.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 minutes
Active Time:  15 minutes
Ingredients

Tare Sauce

  • ¼ cup canola oil
  • 1 teaspoon sesame oil
  • 1 garlic clove
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons mirin
  • ¼ teaspoon black pepper
  • Salt to taste

Rice Bowls

  • 2 cups white rice
  • 1 tablespoon wasabi powder
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon black pepper
  • ½ cup mayonnaise
  • 1 bunch asparagus, sliced into 1-inch pieces on the bias
  • 4 salmon fillets
  • ¼ furikake
  • ¼ white and black sesame seeds
  • ¼ cup minced chives
  • 4 teaspoons trout roe (optional)
Directions
1
To make the sauce, combine the two oils in a liquid measuring cup.  Add the remaining ingredients to a blender and blend until smooth. Drizzle in the oils with the motor running until emulsified. Season with salt and pepper.
2
To make the rice, rinse the rice in cold running water and drain three times. 
3
Place the rice and 4 cups of water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, 15-20 minutes. 
4
In a small bowl, combine the wasabi powder, 1 tablespoon water, rice wine vinegar, pepper and mayonnaise. Fold the wasabi mixture into the cooked rice. 
5
Bring a large pot of salted water to a boil. When boiling, submerge the asparagus and cook for 2 minutes, until bright green and crisp-tender. Immediately drain and run under cold water to stop the cooking process
6
Heat a skillet over medium heat. Sprinkle the salmon fillets with salt and pepper and place in the pan, skin side down. Sear for 4 minutes or until browned on top and rare in the center. Remove from the heat and dice the salmon. 
7
To serve, divide the rice, salmon and asparagus between bowls. Drizzle with sauce and top with furikake, sesame seeds, chives and fish roe. 

Pan-Seared Salmon Rice Bowl

sushi rice, asparagus, wasabi mayonnaise

STARS

Pan-sear salmon until barely medium-rare and serve it with a sprinkle of fish roe, diced asparagus and fresh chives over steamed sushi rice dressed with a slightly spicy wasabi mayonnaise. Drizzle with sesame-soy dressing for that last hit of amazingness.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Tare Sauce

  • ¼ cup canola oil
  • 1 teaspoon sesame oil
  • 1 garlic clove
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons mirin
  • ¼ teaspoon black pepper
  • Salt to taste

Rice Bowls

  • 2 cups white rice
  • 1 tablespoon wasabi powder
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon black pepper
  • ½ cup mayonnaise
  • 1 bunch asparagus, sliced into 1-inch pieces on the bias
  • 4 salmon fillets
  • ¼ furikake
  • ¼ white and black sesame seeds
  • ¼ cup minced chives
  • 4 teaspoons trout roe (optional)

Directions

1
To make the sauce, combine the two oils in a liquid measuring cup.  Add the remaining ingredients to a blender and blend until smooth. Drizzle in the oils with the motor running until emulsified. Season with salt and pepper.
2
To make the rice, rinse the rice in cold running water and drain three times. 
3
Place the rice and 4 cups of water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, 15-20 minutes. 
4
In a small bowl, combine the wasabi powder, 1 tablespoon water, rice wine vinegar, pepper and mayonnaise. Fold the wasabi mixture into the cooked rice. 
5
Bring a large pot of salted water to a boil. When boiling, submerge the asparagus and cook for 2 minutes, until bright green and crisp-tender. Immediately drain and run under cold water to stop the cooking process
6
Heat a skillet over medium heat. Sprinkle the salmon fillets with salt and pepper and place in the pan, skin side down. Sear for 4 minutes or until browned on top and rare in the center. Remove from the heat and dice the salmon. 
7
To serve, divide the rice, salmon and asparagus between bowls. Drizzle with sauce and top with furikake, sesame seeds, chives and fish roe.