JAPANESE SALMON & AVOCADO RICE
This dish contains the goodness of sushi but saves you the painstaking rolling and shaping
Provided by Silvana Franco
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
- Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
- Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.
Nutrition Facts : Calories 519 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.02 milligram of sodium
JAPANESE SALMON AND AVOCADO RICE
This dish contains the goodness of sushi without the painstaking rolling and shaping. The salmon is marinated in lemon juice and soy which 'cooks' and flavors the fish. Sushi rice is available in most stores, but if you can't find it use basmati rice instead.
Provided by English_Rose
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 1 3/4 cups cold water.
- Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked.
- Remove from the heat then leave, covered, for 10 minutes.
- Thinly slice the salmon the arrange on a platter with the sliced avocado.
- Drizzle over the lemon juice and soy, making sure everything is evenly covered.
- Leave in the fridge to marinate for 10 minutes.
- Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt.
- Divide the rice between four bowls.
- Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.
Nutrition Facts : Calories 542, Fat 18.3, SaturatedFat 2.7, Cholesterol 44.6, Sodium 410.9, Carbohydrate 71.9, Fiber 10.6, Sugar 1.6, Protein 25.4
SALMON RICE
Salmon Rice or Shaké no Takikomi Gohan (鮭の炊き込みご飯) is a classic autumn meal in Japan that's made by steaming salted salmon over rice. I've broken down the technique in this delicious Japanese Salmon Rice recipe including how to salt the salmon and how to steam it over rice.
Provided by Marc Matsumoto
Categories Entree
Number Of Ingredients 8
Steps:
- Sprinkle the salmon with 1 teaspoon of salt on all sides and place it on a few layers of paper towels set on a rack. Refrigerate the salmon overnight.
- To make the rice, wash it in a strainer until the water runs mostly clear. Add the rice to a heavy-bottomed pot along with the water, sake, and konbu. Cover this with a lid and let the rice soak for at least 20 minutes.
- When the rice is done soaking, turn the heat on to high and bring the mixture to a boil. As soon as it's boiling, turn down the heat to low and set a timer for 12 minutes. Do not open the lid during this time.
- When the timer goes off, have the salmon ready to go into the pot with one hand, and use the other hand to open the lid (careful, the lid may be hot). Quickly slide the salmon in over the rice and close the lid immediately.
- Set a timer for 15 minutes and let the rice and salmon steam.
- When the timer goes off, remove the salmon from the pot. When it's cool enough to handle, remove, and discard the skin and any remaining bones. Add the salmon back into the rice and stir it all together.
- Serve Japanese Salmon Rice in rice bowls. You can garnish with ikura and mitsuba if you like.
Nutrition Facts : Calories 357 kcal, Carbohydrate 60 g, Protein 16 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 615 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JAPANESE BAKED SALMON
It's hard to make salmon sexy. It's the fish next door. Make the best marinated salmon with this easy Japanese recipe you can bake in the oven.
Provided by Asian Test Kitchen
Categories Main Course
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Remove pin bones from salmon if needed.
- Mix together marinade ingredients. Pour over salmon and marinate at least 15 minutes to overnight.
- Remove salmon from marinade and wipe off excess ginger and garlic. Put onto oiled baking sheet.
- Bake for 10-20 minutes depending on thickness of the salmon. The salmon should reach an internal temperature of 145 degrees F.
Nutrition Facts : Calories 386 kcal, Carbohydrate 14 g, Protein 46 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 125 mg, Sodium 669 mg, Sugar 11 g, ServingSize 1 serving
SALMON AND AVOCADO RICE BALLS
Make and share this Salmon and Avocado Rice Balls recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 1h35m
Yield 16 balls
Number Of Ingredients 9
Steps:
- Place rice and 2 cups of cold water in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes or until rice is just tender. Remove pan from the heat. Set aside, covered, for 10 minutes.
- Add sushi seasoning to rice. Using a fork, gently fold through rice. Spread rice mixture over a large tray lined with baking paper. Set aside for 1 hour or until rice has cooled.
- Mash avocado and lemon juice together in a bowl. Using damp hands, divide rice into 16 equal portions. Place on a large board lined with baking paper. Using fingertips, press each rice portion into a 1cm-thick round.
- Spoon 1 teaspoon of avocado mixture in the centre of each round. Divide carrot, cucumber and salmon between rounds. Fold rice mixture around filling to form a ball. Roll balls in sesame seeds. Place on a large tray. Cover and refrigerate for 1 hour. Serve with soy sauce.
Nutrition Facts : Calories 139.1, Fat 4.5, SaturatedFat 0.7, Cholesterol 0.7, Sodium 28.8, Carbohydrate 21.7, Fiber 2.1, Sugar 0.2, Protein 3.5
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