Japanese Style Salmon and Avocado Rice Bowl

This is a delicious, fresh Japanese style salad, a bit like a mix between a poke bowl and a sushi bowl, with the raw salmon seasoned, light, and simple to make right at home all on top of a fluffy bed of rice. The soy, rice vinegar, and mirin marinade does all the heavy lifting, coating the salmon and avocado in that unmistakable umami punch, while the soft poached egg on top adds richness the moment you break the yolk.

Its really super easy to make, you just need good ingredients and you can get this done easily and if you are not that comfortable with raw fish, you can quickly pan fry the salmon and add it instead of the raw salmon, its a bit different, but still delicious, lets check the recipe!

Japanese Style Salmon and Avocado Rice Bowl

Servings: 2
Time: 40mins
Difficulty: Normal
Rating: ★★★★★
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Delicious simple salad, perfect for a hot day or if you want a simple nutritious salmon salad.

Ingredients

Rice – Already Cooked
Avocado – 1
Salmon – 2 fillets
Soy Sauce – 2 tablespoons
Rice Vinegar – 1 tablespoon
Mirin – 1 tablespoon
Sesame Oil – 1 teaspoon
Cilantro – A pinch
Eggs – 2
Pepper – A pinch
Salt – A pinch

Directions

Peel and dice the avocado, followed by the diced salmon.
In a bowl, add the soy sauce, rice vinegar, mirin, sesame oil, chopped cilantro, and a pinch of pepper.
Pour the mixture over the avocado and salmon.
In a saucepan with hot water and a pinch of salt, add the eggs and poach them until cooked to your liking. Remove from the water and drain (you can check here on more tips to poach eggs).
In two bowls, place hot rice on the bottom, followed by the avocado and salmon mixture, and top with a poached egg. Enjoy!

Notes & Tips: Use sushi-grade or previously frozen salmon since it stays raw in this recipe, this is the safest way to avoid any foodborne risk.

For neater poached eggs, add a splash of vinegar to the poaching water (about 194°F, 90°C is plenty hot without boiling too hard) and swirl the water gently before dropping the egg in.

Let the salmon and avocado marinate for 5 to 10 minutes before serving so the flavors really soak in, but not much longer or the avocado can start to soften too much.

Swap the rice for sushi rice if you want an even more authentic touch, or use cauliflower rice for a lower carb version.

A squeeze of lime or a sprinkle of toasted sesame seeds on top takes this bowl up another notch.

This recipe for Japanese Style Salmon and Avocado Rice Bowl was originally created on BakeAfter.com. Esta receita de Salmão e Abacate Temperado com Ovo Escalfado foi publicada em português no Iguaria.com.