Published on Emerils.com (https://www.emerils.com)

Recipe
Grilled Salmon Sushi Rice Bowl [1]

Grilled Salmon Sushi Rice Bowl

  • Prep Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
[2]

Ingredients

  • 1 tablespoon wasabi powder
  • 2 tablespoons water
  • 1 1/4 cups Homemade Ponzu Sauce, or purchased ponzu sauce [3]
  • 1/4 cup sake
  • 2 tablespoons grated ginger
  • 1 pound center-cut salmon fillet, cut into 4 equal pieces
  • 12 ounces asparagus, ends trimmed, cut into 3 to 4-inch pieces diagonally
  • 2 tablespoons vegetable oil
  • 4 teaspoons sesame seeds
  • 4 cups warm Sushi Rice [4]
  • 2 teaspoons sesame oil
  • 3 green onions, chopped
  • 1 avocado, pitted, peeled, and cut into 1/2-inch cubes
  • 1 English cucumber, cut into matchstick-sized strips
  • 1/4 cup sliced pickled ginger

Directions

  • To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes.

  • Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes.

  • In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.

    Preheat a grill to medium or place a grill pan over medium heat until hot. Brush and oil the grill grates well.

    Lift the asparagus from the marinade, place on the grill (or in the grill pan) and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm.

    Lift the fish from the marinade and place on the grill (or in the grill pan) and cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side.

  • To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds.

Shop

Emeril Footwear Line

Emeril Footwear Line

Chef Emeril Launches Kicked Up Footwear Line

Buy Now!
[5]

Watch Emeril

Emeril on Youtube

Emeril on Youtube

Join Chef Emeril Lagasse as he teaches you how to make his signature dishes

Watch Now
[6]

Recipe Details

  • Source: EM0125E [7]
  • Dish Type: Entree [8]
  • Cuisine: Asian [9]
  • Cooking Method: Grilling [10]
  • Occasion: Any [11]
  • Effort Level: Moderate [12]

Tags

Summer Grilling Seafood [13], lunch box [14]

Reviews

Source URL: https://www.emerils.com/126965/grilled-salmon-sushi-rice-bowl