Simple Salmon Chirashi
Photo: Leo Gong; Styling: Robyn Valarik
Chirashi means "scattered" in Japanese and typically refers to a fast-to-make bowl of rice topped with vegetables and sashimi. In this case, the fish is broiled, not raw.
How to Make It
Step 1
1
Cook rice as package directs. Preheat broiler. Sprinkle salmon on both sides with salt and pepper. Broil fish until done the way you like it, about 6 minutes for medium.
Step 2
2
Divide rice among 4 serving bowls. Lay a piece of salmon on each. Top each serving with cucumber, avocado, nori, onions, and sesame seeds.
Step 3
3
Mix soy, wasabi, and oil in a small bowl and serve with the salmon and rice.
Step 4
4
Note: Nutritional analysis is per serving with 1 tbsp. sauce.
Ingredients
1 cup medium-grain white rice
1 pound wild salmon fillets, such as sockeye, skinned and cut into 4 pieces
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 cup halved and sliced English cucumber
1 cup cubed avocado
1 sheet nori, torn into pieces
2 green onions, sliced diagonally
2 tablespoons toasted sesame seeds
1/3 cup reduced-sodium soy sauce
2 tablespoons wasabi powder
1/2 teaspoon toasted sesame oil
Directions
Step 1
1
Cook rice as package directs. Preheat broiler. Sprinkle salmon on both sides with salt and pepper. Broil fish until done the way you like it, about 6 minutes for medium.
Step 2
2
Divide rice among 4 serving bowls. Lay a piece of salmon on each. Top each serving with cucumber, avocado, nori, onions, and sesame seeds.
Step 3
3
Mix soy, wasabi, and oil in a small bowl and serve with the salmon and rice.
Step 4
4
Note: Nutritional analysis is per serving with 1 tbsp. sauce.
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