This salmon rice trencher recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy shit of fried onion! It’s irresistible.
Here’s a dinner idea we could eat on repeat every night of the week: Salmon Rice Crunch Bowls! This tasty trencher of salmon and rice has a few savor secrets that make it over-the-top craveable. The chunks of tender fish are covered in an irresistible savory, garlicky and a little sweet salmon marinade. Combine that with fluffy rice and fresh veggies, then imbricate it with a spicy mayo to really make it pop. Sprinkle it with crunchy fried onions to seal the deal! We can’t get unbearable of this one.
Ingredients in this salmon rice trencher recipe
This salmon rice trencher is so much fun, we might eat it every day of the week if we could. The crunch part of the trencher is a riff on our pal Pinch of Yum’s recipe for Crunchy Roll Bowls. It mimics the textures and flavors in a sushi crunch roll, using purchased crispy fried onions to mimic the crunchy tempura flakes (genius, Lindsay!). Here’s what you’ll need for this salmon rice bowl:
So, those crispy fried onions: other than the marinated salmon, they’re the key to this salmon rice bowl! After trying it, let’s just say we sprinkle crispy fried onions on all our trencher meals and salads. Here are a few tips:
Grab a can of purchased crispy fried onions. That’s right, the kind that go on untried stone casserole.
Sprinkle over the whole trencher on as a garnish. They mimic the texture of a sushi crunch roll, and moreover bring a little savory onion savor to the party.
Use them for sprinkling on any trencher meal or salad. They’re expressly fun on on a Caesar salad or kale Caesar.
Keys to the marinated salmon
This salmon rice trencher is good with any type of salmon: so you can use your favorite salmon recipe. But what really makes it shine is this marinated salmon! It adds an uneaten dial of savor with soy sauce, rice vinegar, brown sugar and garlic. Here are a few things to know:
Place the salmon in shallow dish, then pour in the marinade mixture. The recipe unelevated makes well-nigh ¾ cup marinade which works for 1 pound of salmon.
Marinate at room temperature for at least 30 minutes. You can indulge the salmon to marinate for up to 3 hours refrigerated; if so, indulge it to stand at room temperature 30 minutes surpassing cooking.
Tap off glut marinade and sprinkle with salt and pepper. Removing glut marinade is important if youre pan searing so the pan wont spit (its not as necessary for grilling, since glut marinade can fall between the grates).
Want to make an plane quicker salmon rice bowl? Use variegated flavors? Here are a few ideas:
Speed it up with smoked salmon or canned salmon. This makes a super quick weeknight meal. If using canned salmon, phlebotomize it and mix it with a little olive oil, salt and pepper surpassing serving.
Use variegated vegetables. Use whatever you have on hand! Try broccoli, edamame, shredded red cabbage, or sliced tintinnabulate peppers.
Rinse the rice. Bring 2 cups of water to swash in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 15 minutes or until the water is fully undivided (check by pulling when with a fork). Remove the heat, imbricate and indulge to steam for 5 minutes. Then fluff with a fork and serve.
Make the Marinated Salmon (pan seared, warmed or grilled). When it’s finished, flake the salmon into large chunks with a fork.
Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.
Make the spicy mayo: mix together the mayonnaise and the Sriracha.
To serve, place the rice in a trencher and top with the salmon and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce virtually the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.
Notes
*To make an plane quicker salmon bowl, use smoked salmon or canned salmon (drained and seasoned with a bit of olive oil, salt and pepper).
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Category: Dinner
Method: Stovetop
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