Grilled salmon sushi rice bowl


Grilled salmon sushi rice bowl

1 tablespoon wasabi powder
2 tablespoon water
1/4 cup sake
2 tablespoon grated ginger

1 pound center-cut salmon fillet, cut into 4 equal pieces
12 ounce asparagus, ends trimmed
2 tablespoon vegetable oil

4 teaspoon sesame seeds
4 servings [Sushi Rice](
2 teaspoon sesame oil
3 green onions, chopped
1 avocado, pitted, peeled, and cut into 1/2-inch cubes
1 English cucumber, cut into matchstick-sized strips
1/4 cup sliced pickled ginger


To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.

Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes.

In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.

To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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