Rice Bowl with Salmon - Detailed recipes with photos.

Make a tasty bowl in the form of a large transformed sushi. This bowl includes all the ingredients of sushi with salmon: rice, fish, seaweed, cucumbers, sesame seeds, wasabi and pickled ginger. First, the bowl is filled with boiled brown rice (you can use purchased and warmed up) mixed with tart Asian dressing, and on top is decorated with pieces of fried in the oven in grilled salmon, sliced fresh cucumber, juicy leafy salad, seaweed snack and sesame seeds. The dish looks very appetizing and filled with useful Omega-3 acids. Nutritional value one serving: (4 total) Calories 430, total fat one 4 g, saturated fats, proteins 28 g, carbohydrates 45 g, fiber, mg cholesterol., sodium mg., sugar g. Share with friends: Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

450 gr salmon filet with skin
3 tbsp. frozen cooked brown rice
1/4 Art. + 1 tbsp. l ponzu sauce
2 tbsp. l dark sesame oil
2 tbsp. l finely chopped pickled ginger + 1 tbsp. l brine
0.5 tsp wasabi paste
3 Iranian cucumbers, thinly sliced
4 tbsp. salad of small cabbage cale
8 strips of salted seaweed snacks torn on small pieces
2 tsp fried sesame seeds

Recipes with similar ingredients: salmon, cucumbers, ginger root, salad mix, kale cabbage, seaweed, sesame oil, wasabi

Recipe preparation:

Preheat brown rice as recommended on packaging; let it cool slightly. Meanwhile, preheat the oven in grill mode and cover the baking sheet with foil. Put the fish skin down onto a baking sheet and sprinkle with salt and black pepper. Lubricate 1 tbsp. l ponzu sauce. Leave at room temperature for 10 minutes.
In a large bowl, mix the remaining 1/4 tbsp. ponzu sauce with sesame oil, pickled ginger with brine and wasabi paste. Set aside 3 tbsp. l gas stations for topping. Stir rice with the remaining dressing, salt and pepper to taste.
Grill salmon in the oven until cooked and crusty crust on top, 5-8 minutes, depending on thickness pieces. Divide the fish into large pieces by discarding the skin.
Place the rice mixture in bowls. Put pieces of fish on top, cucumbers and salad. Sprinkle with set aside 3 tbsp. l refueling. Salt and pepper to taste. Sprinkle seaweed and sesame seeds on top.