Salmon and Black Rice Bowls

Name: Salmon and Black Rice Bowls
Cuisine: Asian
Ingredients: 1½ cups black rice; salt; pepper; ¼ cup rice vinegar; ¼ cup mirin; 1 Tbsp white miso; 1 tsp fresh grated ginger; ½ tsp grated lime zest; 2 Tbsp lime juice; 4 4-6 oz skin-on salmon fillets, 1 inch thick; 1 tsp canola oil; 1 sheet nori, about 8 in square, crumbled; 4 radishes, halved, sliced thin; 1 avocado, halved, sliced thin; 1 English Cucumber, halved lengthwise, seeded, sliced thin; 2 scallions, sliced thin

5 steps

Updated at: Wed, 16 Aug 2023 21:12:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories564.8 kcal (28%)

Total Fat19.7 g (28%)

Carbs64.3 g (25%)

Sugars8.4 g (9%)

Protein35.6 g (71%)

Sodium571.6 mg (29%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsblack rice

salt

pepper

¼ cuprice vinegar

¼ cupmirin

1 tspginger

½ tsplime zest

4 x 4 ozsalmon fillets

skin-on, 1 inch thick

1 tspcanola oil

1 sheetnori

about 8 in square, crumbled

halved lengthwise, seeded, sliced thin

2scallions

sliced thin

Instructions

Rice

Step 1

In Dutch oven, bring 4 qts water to boil. Add rice and 1 tsp salt and cook 20-25 min until tender. Drain rice and transfer to a lg bowl.

Step 2

In a small bowl, whisk mirin, vinegar, miso, ginger, lime zest, and lime juice until fully incorporated. Season to taste. Drizzle ¼ cup over rice. Let rice cool to room temp, stirring occasionally, about 20 min.

Salmon

Step 3

Set oven rack on lowest setting. Place a foil lined baking sheet on rack and heat oven to 500. Pat salmon dry with paper towels, rub with oil, and season with salt and pepper.

Step 4

Place salmon, skin-side down, on sheet pan and reduce oven to 275. Roast until center registers 120, 4-6 min.

Step 5

Portion rice into serving bowls and sprinkle crumbled nori over top. Flake salmon into lg 3-in pieces. Top rice with salmon, radishes, avocado, cucumber, and scallions. Drizzle with remaining dressing.