Monday nights are generally sushi nights for my kids. With multiple activities to chauffeur them around to, there is not much time to make dinner and then sit down together to eat. This meal makes good use of what is on offer at the sushi shops and uses pre-cooked sushi rice, edamame and seaweed salad along with a piece of sashimi grade salmon to make an amazing bliss bowl that can rival any top Japanese restaurant. My local sushi place have both brown and white sushi rice that they use to make hand rolls. I opted for brown because I like the nuttiness of it. I added some radish for colour and crunch, but any crisp green veggies would also work well. I used the pickled ginger and seaweed salad for added texture and flavour and very quickly brushed the salmon with some miso paste mixed with a bit of oil and seared it for a few seconds on each side. Brilliant dinner in less than 10 minutes. That makes Mondays a night to look forward to!
Salmon Sashimi Bliss Bowls
3/4 cup cooked sushi rice
a handful of edamame, podded
pickled ginger, finely sliced (however much you like – I like to be generous with the ginger)
2 radishes, julienned
1 spring onion, finely sliced, plus extra for garnish
1/2 tbspn toasted sesame seeds, plus extra for garnish
extra pickled ginger and wasabi to serve
crispy seaweed or wakame to serve
sashimi grade salmon (about 150g per bowl)
1 tspn miso paste
1 tbspn oil
1 tbspn mayonaise
1 tspn chilli sauce (or sweet chilli)
1 tbspn soy sauce
1 tbspn mirin
1/2 tspn sesame oil
Combine the miso paste with the oil in a small bowl and use a pastry brush to smear it over the fish.
Sear the salmon in a hot non stick fry pan for 20-30 seconds on each side. Slice thinly.
Combine dressing ingredients in a small bowl and mix to a smooth paste.
In each serving bowl, mix some sushi rice with edamame, radish, sesame seeds, spring onion and ginger. Top with seared salmon slices and seaweed salad. Drizzle some dressing over the salmon. Garnish with extra spring onion, toasted sesame seeds and crispy seaweed. Serve with extra dressing, ginger and wasabi.