rice bowl – A cook named Rebecca

Oh, my gosh! If you aren’t having a Salmon Rice Bowl in your menus, you are truly missing out! So light, so simple, so amazingly fresh and delicious!

Delicious fresh wild salmon that is not overcooked in this dish is the star ingredient me! I got this recipe idea from Food and Wine Magazine. They used a Japanese tea, Gen Maicha, a green tea with roasted brown rice tea bags for the broth. https://amzn.to/2uBQVpZ.

I steeped a tea bag in boiling water and I went a step further. I added one of the spice packets that you find in ramen noodles! Yes they are always a great spice to add to rice bowls or other dishes like ramen, even Pho.

The rice I used was sushi rice which I love. I keep it on hand for making sushi of course, or I love to use it in Asian dishes, either as a side dish for a stir fry or in a rice bowl. Here’s a link for the rice. https://amzn.to/2GjNxTo.

One more ingredient you may not keep on hand unless you are making Japanese or other Asian dishes is Nori. https://amzn.to/2tOh4lq Nori is the shredded green in the bottom of the bowl. Nori is roasted seawood and it is:

a Low calorie Superfood
Packed with vitamins, minerals and amino acids

I keep Nori in the pantry for shushi or for making a broth for ramen.

Yes! Crazy Good Salmon Rice Bowl!

Here’s this easy recipe!

Salmon Rice Bowl

Print Recipe

Servings: 2 servings

Course: brunch, dinner, Lunch, Main Course

Cuisine: Asian, Japanese

Ingredients Method

Ingredients

2 cups water
3 single serving Gen Maicha (japanese green tea with roasted brown rice) tea bags, see link in post
1 seasoning packet from a pack of ramen noodles
1/2 tsp salt, divided
1 1/2-2 cups hot cooked sushi rice (see link in post)
2 4 oz salmon fillets, pan fried, skin discarded and flesh flaked
olive oil for cooking the salmon
sprinkling of salt and pepper over the salmon
Sliced scallion, shredded roasted nori, pickled ginger, black and white sesame seeds, wasabi paste (options for topping) I used all of these as my toppings

Method

Bring 2 cups water to a boil in a teapot or small saucepan over high heat; remove from the heat. Add the tea bags and 1/4 tsp salt and the ramen noodle seasoning pack. Cover and let steep 2 to 3 minutes.
Meanwhile, heat a skillet to medium high. Dry the salmon and salt and pepper on both sides. Add a little olive oil, about 1 tablespoon, to the pan and add the salmon filet. Cook about 4 minutes skin side down or until easily moves in the pan. Flip over and cook on the other side for about 2 minutes for medium rare. Remove from pan and set aside.
Divide rice between 2 bowls. Remove and discard the tea bags. Pour the tea over the rice. Add the flaked salmon filet to each bowl. Sprinkle evenly with the remaining 1/4 teaspoon salt. Serve with the desired toppings above. Enjoy!