Description
Salmon Sashimi Bowl with Miso Soy Dressing
Ingredients:
½ lb fresh sashimi-grade salmon (skinless)
1 tbsp capers
1 red onion (thinly sliced)
½ cucumber (thinly sliced)
1 tsp sesame seeds
1 tsp chives (finely chopped)
Flaky salt
Black pepper
Miso Dressing:
2 tbsp olive oil
2 tbsp sesame oil
1 tbsp soy sauce
1 tsp white miso
1 tbsp lemon juice
½ tsp brown sugar
Sushi Rice:
½ cup sushi rice (cooked according to package instructions)
Directions:
Combine all the miso dressing ingredients in a small bowl. Mix well.
Slice the salmon into thin pieces using a sharp knife and arrange them in a bowl, slightly overlapping each slice.
Top the salmon with cucumber slices, sesame seeds, chives, and red onion.
Drizzle the miso dressing over the ingredients. Season with salt and black pepper to taste.
Garnish with capers and serve with lemon slices. Enjoy immediately or pair with sushi rice.
Prep Time: 15 minutes
Calories: 338 per serving
Step-by-Step Guide
1. Prepare the Dressing: In a small bowl, whisk together the olive oil, sesame oil, soy sauce, white miso, lemon juice, and brown sugar until the miso and sugar are fully dissolved. Set aside.
2. Cook the Sushi Rice: While preparing other ingredients, cook ½ cup of sushi rice according to package directions. Once cooked, fluff it with a fork and let it cool slightly.
3. Slice the Ingredients: Using a very sharp knife, slice the sashimi-grade salmon against the grain into ¼-inch thick pieces. Thinly slice the cucumber and red onion. Finely chop the chives.
4. Assemble the Bowl: Place a base of warm or room-temperature sushi rice in your serving bowl. Arrange the salmon slices slightly overlapping on top of or next to the rice.
5. Add Toppings & Dress: Artfully arrange the cucumber and red onion over the salmon and rice. Sprinkle with sesame seeds and chives. Drizzle the miso dressing generously over everything. Finish with a pinch of flaky salt, black pepper, and the capers.
Serving Suggestions
Serve this bowl immediately for the best texture. For a complete meal, add sides like a simple miso soup, edamame, or pickled ginger. For extra crunch, top with tempura flakes or shredded nori. A wedge of lemon on the side allows guests to add a final bright note.
How-to Summary
Quickly whisk a savory miso-soy dressing. Cook sushi rice. Slice fresh salmon, cucumber, and onion. Assemble bowls with rice, salmon, and vegetables. Drizzle with dressing and garnish with seeds, herbs, and capers.
Frequently Asked Questions
1. What does “sashimi-grade” mean and is it safe? “Sashimi-grade” indicates the fish has been frozen to a specific temperature to eliminate parasites, making it safe for raw consumption. Always purchase from a trusted fishmonger.
2. Can I use a different type of fish? Absolutely. Tuna (ahi), yellowtail (hamachi), or even scallops are excellent alternatives. Ensure they are also labeled for raw consumption.
3. I can’t find white miso. What’s a substitute? Yellow miso is a fine substitute, though it has a stronger, saltier flavor. You could also use a tiny amount of tahini for creaminess, though the flavor profile will change.
4. How can I make this bowl ahead of time? Prep components separately: make the dressing, cook rice, and slice vegetables. Store them in airtight containers in the fridge. Slice and assemble the salmon just before serving.
5. Is there a gluten-free option? Yes. Use tamari or a certified gluten-free soy sauce instead of regular soy sauce in the dressing.
Common Mistakes to Avoid
- Using the wrong salmon: Never use regular supermarket salmon fillets. Only use fish explicitly labeled “sashimi-grade” or “sushi-grade” from a reputable source.
- A dull knife: Slicing salmon with a dull knife tears the delicate flesh. Use a sharp, non-serrated knife for clean cuts.
- Over-dressing the bowl: Start with a light drizzle of the potent dressing; you can always add more. Over-dressing can overpower the salmon’s delicate flavor.
- Using warm rice on salmon: Ensure rice is slightly cooled before assembling. Very hot rice can start to “cook” the raw salmon on contact.
Conclusion
This Salmon Sashimi Bowl is a restaurant-quality meal that is deceptively simple to make at home. The key lies in sourcing ultra-fresh, sashimi-grade salmon and balancing the rich, umami-packed miso dressing with the fresh, crisp vegetables. By following the step-by-step guide and avoiding common pitfalls, you can create a stunning, nutritious, and delicious dish in just minutes. It’s a perfect way to enjoy the luxury of fresh salmon in a satisfying, balanced bowl.