Let rice gently steam (off burner) until bowls are ready to be assembled. Stir in rice vinegar and sugar, and place lid back on pot. Reduce heat to medium-low to maintain a gentle simmer, and cook for 15 to 20 minutes, or until all of the liquid is absorbed and the rice is tender. Rinse the rice with cold water in a large fine mesh strainer for 1 minute, until the water runs mostly clear.Ĭombine rice, water, and salt in a medium saucepan and bring mixture to a boil. Marinate salmon for 30 minutes at room temperature. In a shallow bowl, combine soy sauce, chili-garlic sauce, honey, and sesame oil whisk to combine. Pat the salmon dry with a paper towel and cut into 1x1-inch cubes. The Directions Step 1: Marinate the Salmon Other options include avocado, chopped peanuts, and/or pickled ginger. Garnishes: I love finishing these bowls with toasted sesame seeds and sliced green onion.Ginger: Fresh ginger is a must! Use a microplane to finely grate the ginger, which helps fully infuse the sauce. Alternatively, you can use a creamy cashew butter.
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