Poached Salmon Rice Bowl

Poached Salmon Rice Bowl

A fuss-free, one bowl dinner, filled with perfectly tender fish in an aromatic dressing.

  • 30 mins
  • Medium
  • Mains
  • 1-2 Servings

Ingredients

  • 2 Salmon fillets, skin removed
  • 2 tbsp Yutaka Soy Sauce
  • 1 tbsp Yutaka Mirin
  • 1 tbsp Yutaka Rice Vinegar
  • 1 tsp sugar
  • 1 small piece fresh ginger, sliced
  • 2 spring onions, halved
  • 150g Yutaka Sushi Rice
  • 1/2 avocado, sliced
  • 1/4 cucumber, thinly sliced
  • 1 small carrot, julienned
  • 1 tsp sesame seeds
  • Yutaka Sushi Ginger, to serve (optional)
  • Yutaka Wasabi, to serve (optional)

Directions

  1. Rinse the sushi rice under cold water until the water runs clear. Cook according to packet instructions and set aside.
  2. In a small pan, combine soy sauce, mirin, rice vinegar, sugar, ginger and spring onions. Add enough water to cover the salmon. Bring to a simmer.
  3. Gently lover the salmon fillets into the liquid. Cover and poach over low heat for 7-8 minutes until just cooked through.
  4. Carefully remove the salmon and flake into large pieces. Discard the poaching liquid or reduce slightly to drizzle, if desired.
  5. Divide the sushi reice between two bowls. Top with flaked salmon, avocado, cucumber and carrot.
  6. Sprinkle with sesame seeds and serve with sushi ginger and wasabi on the side.

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