Small Kitchen Missions is back!
When it comes to food, I can easily become a creature of habit. If I find a meal I like, I’ll likely eat it for lunch for a while. Thankfully, my current lunchtime obsession is a healthy one.
The quality of fish here has made me really come to prefer it raw and one of my favorites is salmon. After trying several rice bowls around town, including at Tsukiji Fish Market, I knew I needed to create my own.
The base is a favorite recipe I found in Gwyneth Paltrow’s
totally intimidating but easier than I thought yummy cookbook, It’s All Good. Brown rice can be a pain in the ass doozy to cook, but her method comes out perfectly every time. Once 1 cup of short-grain brown rice is cooked, just toss it with:
- 1 tbsp extra virgin olive oil
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp sesame seeds
- 2 to 3 tbsp nori strips
After that, I let the rice come to room temperature, like sushi rice and then it’s on to the toppings. The most important thing here is to shop for sushi-grade, quality fish that can be consumed raw. Beyond that, it’s just some chopping. The finishing touch is a spicy drizzle that brings it all together. Just typing this, I already cannot wait for lunch tomorrow!
- 1 cup cooked brown rice (prepared as suggested above if desired)
- 1 cup cucumber, chopped
- 1 avocado, chopped
- 1 to 2 tbsp green onion, thinly sliced
- 1/2 cup raw salmon, chopped
- 3 to 4 tablespoons ikura, or salmon roe (time to be brave)
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp garlic chili paste
- 1/2 tsp sesame oil
- 1/4 tsp mirin
- Set aside 1 cup of rice in a bowl large enough to mix everything together.
- Combine the soy sauce, rice vinegar, garlic chili paste, sesame oil and mirin in a small dish and whisk. Set aside.
- Add the remaining ingredients to the bowl with the rice and add drizzle. Toss to combine and enjoy!