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The May 2011 issue of Sunset magazine (page 120) features a “Fast & Fresh” recipe called Simple Salmon Chirashi.  After a day of working in the garden I was wanting a meal that not only quick and simple, but bursting with flavor.  Here is my variation of the recipe that I prepared with the ingredients I always keep on hand.  If you are a vegan/vegetarian this would be equally delicious with Asian style baked tofu.  

Chirashi sushi, meaning scattered sushi is a style of sushi where the topping is placed in a bowl over a bed of rice. Commonly, nine toppings are used, however you can certainly use how ever many are available to you. Follow the instructions as though you were making sashimi and simply place the pieces on top of the bed of rice. If you can, find a nice Japanese bowl, it will greatly enhance the presentation, but is not necessary. Depending on the size of the bowl, fill it approximately half full of rice, keeping it well aerated. Place the garnishes inside towards the edges and then the ingredients of your choice. Care is given to the presentation; placing the items just so, adding shiso, daikon, or whatever garnishes are chosen, and making the dish as attractive as possible. Think ‘work of art’ and you will get the idea. But don’t hesitate to use your imagination with the design, and to dig in when served. The first experience when served chirashi sushi is the presentation, the second is the eating.

Broiled Salmon Chirashi

serves 4

1 cup brown rice or white rice

1 lb. skinned wild salmon, cut into 4 pieces

1/2 tsp. each salt and pepper

1 cup cucumber, halved and sliced

1 avocado cubed

1 sheet of nori, torn into pieces

2 green onions, sliced

2 tbsp. toasted sesamed seeds

4 tomatoes, cut into wedges (I used Campari tomatoes)

Cilantro for garnish (optional)

Asian dressing of your choice (I used Tamari Sesame)

Directions:

1. Cook rice according to package directions.  I used my handy dandy rice cooker.

2.  Season salmon with salt and pepper on both sides and and in preheated broiler, broil salmon 3 minutes on each side.  For medium broil salmon for 2 minutes on each side.

3.  Divide rice among bowls equally among 4 bowls.  Top with cooked salmon and scatter with cucumber, avocado, nori, green onions, tomato, toasted sesame seeds and cilantro.  Serve with prepared Asian dressing.

This recipe, if made with white rice, can be made in less than 30 minutes!  If you decide to make it please send me a pic @dirtandmartinis on Twitter.  Or, post a photo on my Facebook page.

Happy healthy eating!