Tag Archives: Seafood

Sushi Rice Bowls

April 4, 2020

My kids LOVE sushi. At first we were proud of their adventurous taste buds but soon realized how expensive their sushi habit was going to be. We can’t go to a Japanese restaurant and trick them into eating teriyaki while we feast on maki anymore. They want the good stuff and they can eat A LOT of it. Luckily, they’re pretty easy to please with California or shrimp rolls. I’ve yet to try making my own sushi rolls at home, but these bowls are a simpler solution that satisfy us all!

Since we don’t feed them raw fish and we all love salmon, we make salmon sushi bowls. You could substitute shrimp or crab meat or make yours a veggie bowl. So many options! There are a few different things to prep but much (or all) of it can be done ahead of time and each step is pretty simple. The two things that make these sushi bowls extra special: roasted nori (for that essential umami flavor) and spicy mayo! My kids can handle a little kick and they can’t get enough of that stuff.

Sushi Rice Bowls

INGREDIENTS

Salmon:
~1 lb. salmon
drizzle of olive oil
salt and freshly ground black pepper
1/2 lemon, sliced (optional)

Sushi Rice:
1 1/2 cups sushi rice, cooked according to package directions
3 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1 tsp. salt

Spicy Mayo:
1/4 cup mayonnaise
2 tsp. sambal oelek (or sriracha)*
1 tsp. unseasoned rice vinegar
1 tsp. lemon juice

Sweet Soy Sauce:
3 tbsp. soy sauce (I use low-sodium)
1 1/2 Tbsp. unseasoned rice vinegar
1 tsp. toasted sesame oil
1 tsp. honey

green onion, sliced
carrot, grated or sliced
cucumber, peeled and sliced
avocado, pitted and sliced
nori roasted seaweed snack, crumbled
toasted sesame seeds, for sprinkling

DIRECTIONS

  1. Preheat oven to 400 F. Line a baking sheet with aluminum foil and coat with cooking spray. Place the salmon on the sheet and drizzle with olive oil, season with salt and pepper, and top with lemon slices (if using). Bake in preheated oven for 12-15 minutes until the fish flakes easily with a fork. 
  2. Prepare the sushi rice according to package directions. In a small microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for 20-30 seconds and stir until the sugar/salt dissolves. Once the rice has finished cooking, remove the rice from the heat and stir in the vinegar mixture until the rice is evenly coated. 
  3. To make the spicy mayo, combine the mayo, sambal oelek, rice vinegar, and lemon juice in a small bowl. Adjust heat to taste.
  4. To make the sweet soy sauce, in a small bowl whisk to combine the soy sauce, rice vinegar, sesame oil, and honey. (You can heat it a bit in the microwave if you’re having trouble getting the honey to combine.) 
  5. While the salmon and rice finish cooking, prep the remaining ingredients so they are ready to go into your bowls. 
  6. Place prepared rice in individual serving bowls, top with salmon, onion, carrot, cucumber, avocado, nori, and toasted sesame seeds, Drizzle with spicy mayo and sweet soy sauce and serve.

*The amount of chili paste/sriracha can be adjusted to taste. This is mildly spicy so that my kids can handle it!

Inspired by Budget Bytes

Grilled Mahi with Tropical Salsa and Coconut Rice

June 1, 2015

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This is really three recipes in one. And each is awesome on its own. We snacked on the tropical salsa with blue corn tortillas chips. The coconut rice could accompany grilled chicken. It’s just delicious. And the grilled mahi, marinated in olive oil, orange juice, lime juice, garlic, and cilantro is fresh and flavorful. It’s all so good. Don’t let your lack of a grill stop you, the fish could be roasted, broiled, or pan-fried as well. Here’s to summer and hopefully many more meals like this!

Grilled Mahi with Tropical Salsa and Coconut Rice

INGREDIENTS

Mahi:
1/2 cup sliced yellow onions
1/4 cup olive oil
2 Tbsp. orange juice
2 Tbsp. lime juice
2 Tbsp. fresh cilantro
5 cloves garlic, smashed
1 tsp. salt
1 tsp. cumin
pinch cayenne
4 (~6 oz.) mahi mahi fillets
toasted coconut flakes, garnish
chopped cilantro, garnish

Coconut Rice:
1 cup coconut milk (I used a full can of light coconut milk and reduced the water to 1/2 cup)
1 1/2 cups water
1 tsp. salt
3/4 tsp. sugar
1 cup long grain white rice
3 Tbsp. chopped fresh cilantro

Tropical Salsa :
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
2 tsp. minced jalapeno (or a pinch of cayenne pepper)
1 tsp. minced garlic
salt and freshly ground black pepper, to taste

DIRECTIONS

1. In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

2. Preheat a grill (or indoor grill pan), and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

3. Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice:
1. In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 minutes. Remove from the heat and let sit without stirring for 10 minutes.

2. Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

Tropical Salsa :
1. Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno (or cayenne), garlic, and salt and pepper in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

Serves 4.

(Adapted from Food Network)

Salmon Rice Bowl with Maple Lime Glaze

May 22, 2015

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We love a good rice bowl. (One of my favorites is the salmon- with veggies- teriyaki bowl at Whole Foods. Clara and I have shared a dozen of those over the last few years.) So I was excited when I found this recipe. The maple-soy-lime glaze is what really makes it awesome! Steam some rice. Saute spinach and whatever other vegetables you desire. Simmer a quick glaze to brush on the salmon before roasting and drizzle atop before serving. I added some steamed broccoli on the side. Healthy and delicious.

p.s. Serve it with brown rice if you prefer. Or try rice noodles. I bet chicken or shrimp would be equally delicious. (Shrimp you can roast- it’ll cook quick!- but chicken I would grill or cook in a skillet.) Or tofu. Or just go crazy with the veggies.

Salmon Rice Bowl with Maple Lime Glaze

INGREDIENTS

1 cup jasmine rice
2 tsp. unsalted butter
1 large clove garlic, minced
1/4 tsp. red pepper flakes
3 Tbsp. pure maple syrup
3 Tbsp. fresh lime juice
3 Tbsp. reduced-sodium soy sauce
1 tsp. cornstarch
3-4 salmon fillets (12-16 oz. total), skin removed
1 tsp. canola, coconut, etc. oil
2 5- oz. packages baby spinach (and/or a mixture of vegetables to saute- I added green beans, shallot, and bell peppers)
2 tsp. toasted sesame seeds
chopped green onion or chives, for serving (optional)

DIRECTIONS

1. Heat oven to 400 F. Cook rice as directed on package (I use 2 cups water and 3/4 tsp. salt for 1 cup white rice).

2. In a small saucepan, melt butter over medium heat. Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute. Add syrup, juice and soy sauce; cook until bubbling, 3 minutes. In a bowl, combine cornstarch and 1 tsp. water; stir into garlic glaze. Cook until slightly thick, 1 minute.

3. Arrange fillets on a foil-lined baking sheet. Spread 1 tsp. glaze over each fillet. Roast until just cooked through, about 12 minutes.

4. Meanwhile, in a medium skillet, warm oil over medium heat. Add 1 package spinach; sauté until just wilted. Season with salt and freshly ground black pepper. Remove from pan; set aside. Repeat with second package spinach. (At this point you can sauté any other vegetables you want to include.) Divide rice among bowls; top each with spinach/veggies and salmon. Drizzle with remaining sauce, sprinkle with sesame seeds and green onion/chives (optional), and serve.

Serves 3-4.

(Adapted from Self)

Orange Spice Rubbed Salmon

March 24, 2015

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I love a recipe as concise as this. Notice the directions have two steps! And one of them is “preheat broiler”. Then mix spices, rub, and cook. I can do that anytime, any night. OK, measuring out the spices and zesting the orange might take a whole minute. But this is about as simple as it gets. And still so flavorful and impressive. The orange flavor is subtle against the smoky-sweet chili rub. To sum it up succinctly: some delicious salmon.

Orange Spice Rubbed Salmon

INGREDIENTS

1 Tbsp. brown sugar
1 tsp. chili powder
1/2 tsp. orange zest
1/2 tsp. ground cumin
1/2 tsp. sweet or smoked paprika (I used sweet this time, but I bet smoked would be awesome)
1/4 tsp. salt
1/4 tsp. ground coriander
1/8 tsp. freshly ground black pepper
4 (1 – 1 1/2 lbs. total) salmon fillets, skin removed

DIRECTIONS

1. Preheat broiler.

2. Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray (I line mine with foil first for easy clean-up). Broil for 8 minutes or until salmon flakes easily when tested with a fork.

Serves 4.

(Adapted from Cooking Light)

Salmon Burgers with Spicy Mayo

October 9, 2014

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I doubted that a salmon burger could be better than a simply seasoned and perfectly cooked salmon fillet. Some things shouldn’t be messed with. But I’m always up for trying an old favorite in a new way. And I was pleasantly shocked when I took a bit of this burger. Absolutely delicious. And tender (I wouldn’t describe fish as juicy, but it was nowhere near dry). Flavorful (the add-ins don’t outshine, only enhance the salmon-ness). And topped with avocado, arugula, and spicy mayonnaise- perfect. I’ve picked up salmon patties from Whole Foods before, but never again. This was so much better.

My go-to quick salmon dish: Maple-Ancho Grilled (or baked) Salmon. And another favorite salmon on a bun: Blackened Salmon Sandwich.

Salmon Burgers with Spicy Mayo

INGREDIENTS

Salmon Burgers:
1/4 cup red or yellow bell pepper, diced
1/4 cup onion, diced
6 Tbsp. panko bread crumbs
1 clove garlic, minced
1 lb. salmon fillet, skin removed
1 large egg, lightly beaten
1/2 Tbsp. reduced sodium soy sauce
1 tsp. freshly squeezed lemon or lime juice
1/4 tsp. kosher salt
freshly ground black pepper
4 whole wheat hamburger buns
baby arugula, for serving
avocado, sliced for serving

Spicy Mayo:
3 Tbsp. mayonnaise
2 tsp. sirracha (more or less to taste)
chives, thinly sliced (optional)

DIRECTIONS

1. Combine mayonnaise and sriracha and chives (if using), set aside.

2.Place salmon, bell pepper, onion, and garlic in a food processor or chopper and pulse until well combined and only small chunks remain. In a medium bowl gently combine the salmon with the panko, egg, soy sauce, lemon juice, salt, and pepper. Form mixture into 4 patties and refrigerate about an hour (to help them become firm and hold together during cooking). Note: I’ve popped them in the freezer for a few minutes instead and that seemed to do the trick.

3. Lightly coat a grill pan or skillet with cooking spray and heat over medium-high. Cook the patties 4 to 5 minutes per side, or until cooked through. Serve on a bun with arugula, avocado, and spicy mayo.

Makes 4 burgers.

(Adapted from SkinnyTaste)