Best Japanese Salmon And Avocado Rice Recipes

BROWN RICE WITH SALMON, AVOCADO, AND TOASTED NORI

Steps:

• Bring 2 1/2 cups water, rice, and a pinch of salt to a boil in a saucepan. Reduce heat, cover, and simmer until grains are tender and water has been absorbed, 40 to 50 minutes. Remove from heat; let stand 10 minutes, then fluff with a fork.
• Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still rare in center, 1 1/2 to 2 minutes a side. Let cool slightly.
• Meanwhile, using tongs, toast nori sheets, one at a time, over the flame of a gas burner until they begin to shrivel and become fragrant.
• Mix together lemon juice, soy sauce, and chile sauce in a bowl. Divide rice among 4 plates and drizzle with half of sauce. Arrange avocado and cucumber on top of rice. Break salmon into chunks and divide among plates. Drizzle with remaining sauce, and top with cilantro and chile. Break nori into pieces and serve on the side.

JAPANESE SALMON & AVOCADO RICE

Steps:

• Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.
• Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.
• Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.

JAPANESE SALMON AND AVOCADO RICE

Steps:

• Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 1 3/4 cups cold water.
• Bring to the boil, turn the heat to low, cover then cook for 10-12 mins until the rice is almost cooked.
• Remove from the heat then leave, covered, for 10 minutes.
• Thinly slice the salmon the arrange on a platter with the sliced avocado.
• Drizzle over the lemon juice and soy, making sure everything is evenly covered.
• Leave in the fridge to marinate for 10 minutes.
• Carefully tip the juices from the salmon platter over the rice then stir with a pinch of salt.
• Divide the rice between four bowls.
• Scatter the seasame seeds, scallions, chili and cilantro over the salmon and avocado and serve with the rice.