As you all may know, I recently bought way too much smoked salmon for two people in my household… and hubby doesn’t even like salmon that much!! He would eat it, just not on its own. I think he’s weird.
So I was busy making salmon dishes and thanks to all of you, my previous Smoked Salmon Appetizers and Salad blog post made it to FoodBuzz Top 9! Thank You, Merci, Muchos Gracias, Terima Kasih, Shie Shie and Arigato to all of you!
I’ve decided to save this dish for last and to feature it on its own because it is absolutely awesome! The idea originated from Twitter when my lovely friend Fieran commented and said I should try this! It never even crossed my mind to make an “open sushi” dish in a bowl… what a brilliant idea! So I started googling for recipes and ideas and finally decided her recipe was the best guide because it was so much simpler than the rest of the recipes I found online and just as delicious!
Ingredients:
200 grams of smoked salmon, sliced into strips
1 large avocado, cubed
1 cup of rice, cooked
1 large avocado, cubed
1 cup of rice, cooked
4 stalks of spring onions, sliced
A handful of sesame seeds
A handful of sesame seeds
100g cubed tofu, fried
2-3 sheets of seaweed – sliced into strips
2-3 sheets of seaweed – sliced into strips
For the sauce:
2 oranges
1 lemon
1-2 tablespoons of Japanese soya sauce
1-2 tablespoons of Japanese rice vinegar
1/2 tablespoon of sugar
Method:Â
- To have grains of rice cooked without sticking to each other, cook rice in 400ml boiling and salted water. Once the rice is soft enough to your preference, drain the water off and serve rice on bowls.
- Boil juice of 2 oranges and 1 lemon with some orange and lemon zest. When the juice starts to bubble, add in soya sauce, rice vinegar and sugar. Stir quickly and switch off the stove. (The amount of soya sauce, rice vinegar and sugar is up to you. The mixture should be a slight brownish/orangish colour).
- Serve rice with a little bit of everything. Drizzle the sauce on the rice and sprinkle sesame seeds and seaweed strips.
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