If you want to practice loosely following recipes, start with this one. Nothing more than a simple bowl of rice topped with fish, some veggies, and a dressing, it is very forgiving.
The point is to cook a big mess of rice and fill people’s bowls as full as they want. This is the main heft of the meal, so don’t skimp. Top with fish or flake it in. I use Sesame-Crusted Salmon, but salmon roasted with nothing more than salt, pepper, and olive oil will do just as well.
I love the way avocado pairs with the Ginger Lime Vinaigrette that I use to dress these Salmon Rice Bowls and, even more, that it’s a nutrient-dense food that doesn’t require cooking. If you’re not into avocado, though, you can swap in or add edamame, broccoli, or even humble green peas. If you aren’t fixed on Asian flavors, this is just as good with my Everyday Vinaigrette.
- Yield: 4 Servings
- 2 cups uncooked rice
- 1⁄4 cup mirin (optional)
- Salt, to taste
- 4 fillets Sesame-Crusted Salmon
- 2 ripe avocados, halved, pitted, and cut into 1⁄2-inch cubes or 1⁄2-inch-thick slices
- 1 cup chopped watercress (from about 1 bunch), or baby arugula
- Chopped fresh cilantro for garnish (optional)
- Ginger Lime Vinaigrette
- Cook the rice according to the package instructions or the directions on page 30. While still hot, toss with the mirin, if using, and season with salt to taste. If you’ve cooked the rice ahead of time, add the mirin to the cold rice before reheating it and salt to taste once it’s hot.
- Divide the seasoned rice among four large bowls. Top with the salmon fillets, one for each bowl. Alternatively, flake the fillets and mix into the rice.
- Top with the avocado, watercress, and cilantro. Drizzle with dressing to taste and serve immediately.