Salmon Rice Bowls with Avocado and Pickled Veggies

by Rebekahcooked up on January 4, 2017

Man. I just finished eating one of these for lunch and my suspicions have been confirmed — I’m going to be eating a LOT more of them.

Salmon Rice Bowls with Avocado and Pickled Veggies | PDXfoodlove

I first was inspired to make this little rice bowl over the holiday, when Dave and I were having a little burst of culinary creativity. In one day, we brewed a batch of beer (our first all grain batch, an ESB!), made limoncello and migas for breakfast… but lunch started to roll around and all that activity had me craving a light but protein-packed meal.

And while you don’t have to do it this way, the salmon in this rice bowl is actually LOX – yep, it’s that easy. If you play this right, the only thing you have to pay attention to cooking is the egg 🙂

I’ve been thinking a lot about why I blog — it’s been a while since I started – maybe five years?! – and it’s had its ups and downs. There have been times when I wasn’t very good about posting, and there were times when I was posting almost every day (I can’t believe I pulled that off, but my job wasn’t super demanding at the time). A few times a week, I think, is ideal.

Salmon Rice Bowls with Avocado and Pickled Veggies | PDXfoodlove

I started this blog in the first place to share recipes because I found so much joy in making something fun for dinner and sharing it with my husband. We still cook together whenever we’re home and have a fun time doing it – I think we spend more time in our kitchen together than any other non-bedroom room in the house.

What that has morphed into, or maybe what it has always been rooted in, is wanting to inspire other people, as well. I want everyone to be able to get excited about making great food and cocktails and really enjoying them – be it healthy or an indulgence. AND, the icing on the cake would be if my readers were then able to improvise. You like this salmon bowl? I bet you can add a new protein and a fun sauce and make a totally different meal.

Anyway, after thinking through this, I’m feeling a ton of new energy about creating recipes and writing. I think you’ll be seeing a lot more of me this year and I’m going to work hard to make sure that happens.

But first, dinner. Am I right? 🙂

Salmon Rice Bowls with Avocado and Pickled Veggies

Ingredients

  • 1 1/2 cup of short-grain or medium-grain white rice (it's even better with leftover rice from the day before)
  • 2 oz of cured salmon or lox
  • 1/2 avocado
  • Nori sheet (available in the asian aisle of most megamarts)
  • Cucumber
  • Sesame Seeds
  • Egg
  • Each morning I'll fill up a third of a small cereal bowl with cold, leftover rice. From here, it's all about the toppings and commitment to Japanese-Jewish fusion. Dream about the day you can eat a breakfast of sashimi-grade salmon, but for now, top the rice with two to three pieces of cold-smoked salmon instead. I definitely prefer Nova lox for this bowl, because it doesn't assault you with smoke. ACME Smoked Fish's Nova lox is my salmon of choice. After the rice and salmon, add a quarter of a sliced avocado to the bowl. (Note: This bowl is infinitely riffable. Sometimes I forego salmon for fried eggs, because runny yolks are where it's at.)
  • Here's where you'll get fancy. Cut (or tear) about half of a toasted nori sheet into thin strips to garnish, add one or two umeboshi plums for a tangy-sour-salty punch (I love Ozuké's, because they're sweeter and juicier than traditional umeboshi), and season generously with toasted black and white sesame seeds and soy sauce to taste.

Instructions

  1. Slice 1/2 cucumber as thin as possible, and springkle with a heavy pinch of salt. Set aside for at least 5 minutes.
  2. Soft boil an egg: bring a pot of water to a boil, add an egg and turn the temperature down to a bare simmer. Put the lid on and let cook, undisturbed, for 7 minutes. Move the egg into a ice water bath and peel once cool enough to handle.
  3. Start your bowl with 1 1/2 cups of leftover rice. Layer on 2 oz of cured salmon, 1/2 avocado sliced thinly, a nori sheet cut into thin strips, the cucumber slices, and the egg.
  4. Sprinkle on sesame seeds and serve.
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