by: Kate McMillan
Cook Time
25 minutes
Prep Time
20 minutes
Yield
4-6 Servings
Total Time
25 minutes
Prep Time
20 minutes
Yield
4-6 Servings
summary
Make-your-own rice bowls are a fantastic way to mix up the family dinner routine and to inspire great dinner conversation! The variations on this are endless and this Asian-inspired version is loaded with big flavor bombs. You can do most of the heavy-lifting on this recipe in advance, making it an easy weekday dinner option. This recipe provides two protein options, one seafood and one vegetarian, and both are delicious.
ingredients
- Soy-Ginger Tofu:
- 1 pound extra-firm tofu, drained
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon plus 1 teaspoon dark sesame oil
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly grated ginger root
- 1/4 - 1/2 teaspoon Sriracha, optional
- Salmon Poke:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon plus 1 teaspoon sesame oil
- 1 1/2 teaspoons rice wine vinegar
- 1 1/2 teaspoons freshly grated ginger root
- 1 teaspoon finely chopped jalapeño pepper, optional
- 1 pound wild salmon, skinned and cut into small cubes
- 2 scallions, dark green part only, chopped
- Rice:
- 2 cups rice
- 1-2 tablespoons rice wine vinegar
- Garnishes:
- 1 cup seaweed salad
- 1 avocado, cubed
- 1/2 cucumber, thinly sliced
- 1/2 cup shelled edamame
- 1/2 cup shredded carrots
- 1/4 cup pickled ginger
directions
- TOFU: Place the tofu on top of a few folded up paper towels on a plate. Top with more paper towels and a second plate. Place a heavy object on top (like a can of beans) and let sit for about 10 minutes. You want to get as much of the liquid out of the tofu as possible so that it will absorb the marinade and crisp up in the skillet. Transfer to a cutting board and cut into cubes.
- In a mixing bowl, stir together the soy sauce, sesame oil, lime juice, ginger root and Sriracha, if using. Add the tofu and gently toss to combine. Let the tofu sit at room temperature for 20 minutes.
- Set a nonstick skillet over medium-high heat and once it is very hot, add the tofu with all of the marinade. Sauté, stirring a couple times, until edges are golden brown, 6-8 minutes.
- SALMON: In a mixing bowl, combine the soy sauce, sesame oil, rice wine vinegar, ginger and jalapeño, if using. Add the salmon and the scallions and toss to combine.
- RICE: Cook rice according to package instructions. When it is done, sprinkle the rice wine vinegar over the top and then cover the pan until ready to serve.
- TO SERVE: When you are ready to serve, put tofu, salmon, rice and garnishes into separate serving bowls. Provide each guest with a shallow bowl and let them create their perfect rice bowl.
notes
Make sure you are getting very fresh salmon from a reputable fishmonger or high-end grocery store.
You can use any rice you want in this: white, brown, jasmine, sushi.
For gluten-free substitutions, substitute quinoa for the rice and tamari or amino acids for the soy sauce.
If you have guests that don’t love spicy food, leave the Sriracha and Jalapeño out of the dishes and add sliced jalapeños to the garnishes.
You don’t want to add the salmon to the marinade too far in advance as the acid from the ingredients will start to cook and break down the salmon. Combine no more than 20 minutes in advance.
Other garnishes to try: pickled red onions, red cabbage, seaweed, sesame seeds, macadamia nuts or peanuts.
You can buy seaweed salad in the prepared foods section of many grocery stores.
