The Deconstructed Sushi Roll

This recipe has all the elements of a salmon sushi roll, but it is served in a bowl instead of a cylinder.  All the ingredients are chopped and assembled on top of the rice.  Unfortunately I can’t take credit for this invention, it’s called Chirashi, which means “scattered” in Japanese.  Traditionally it is made with sashimi (raw fish), but I make it with cooked salmon, or even canned salmon if I want a quick lunch.

This last time I made chirashi, I used leftover salmon from the night before, which I had glazed with soy sauce and brown sugar.  Here is my recipe for the salmon…

Soy Glazed Salmon

2 lb fillet of salmon, skin on

1/4 cup of soy sauce

1/4 cup light brown sugar, lightly packed

2 TBSP olive oil

1/2 tsp fresh ground pepper

Preheat oven to 400°.  Place salmon, skin side down, in a shallow baking dish (do yourself a favor and put a layer of foil down first or you will be scraping that pan for a week!) Mix soy sauce, brown sugar, olive oil and pepper in a small bowl, then pour over salmon, making sure to coat all of the fish.  Bake the salmon in the center of the oven for about 15 minutes or until opaque all the way through.

As I said, I cooked this salmon for dinner the night before and used the leftovers for the chirashi the next day.  The whole point of the chirashi is that it is quick and easy, so feel free to use canned sockeye salmon.

Simple Salmon Chirashi Recipe

Photo: Leo Gong; Styling: Robyn Valarik

Get the original recipe from MyRecipes.com

Simple Chirashi

1 lb of cooked salmon skin removed, or canned sockeye drained

1 cup of (dry) white rice, cook it according to directions on package

1 cup sliced cucumber

1 cup cubed avacado

1/2 cup chopped green onions

4 small sheets of seaweed ( I use Trader Joes seaweed snacks, 99¢ a pack) torn into small pieces

2 TBSP sesame seeds

1/4 cup soy sauce (I like reduced sodium soy sauce)

2 TBSP rice vinegar

2 TBSP wasabi powder

1/2 tsp sesame oil

Divide the cooked rice between 4 bowls.  Divide the salmon into 4 servings and place a piece on top of each bowl of rice.  Arrange cucumber, avacado, green onion, seaweed, and sesame seeds on rice with the salmon.  Make the dressing by mixing soy sauce, rice vinegar, wasabi powder and sesame oil and drizzling it over each bowl.

I like to mix everything in my bowl together, but my kids like to keep everything separate and eat each piece individually.  However you eat yours – enjoy!

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