su-Simple Salmon Chirashi
Photo: Leo Gong; Styling: Robyn Valarik
Yields Serves 4 Total Time 30 mins
AuthorJenny Chow, Los Altos, CA,
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.

Simple Salmon Chirashi