Poached Salmon Bowl

Υλικά

• Poached Salmon (from previous recipe)

Make as described above and flake or serve whole.

Rice Base

1 cup cooked jasmine rice or sushi rice (short grain for a stickier texture)

Optional: Mix in 1 tsp rice vinegar + 1/2 tsp sesame oil for added flavor

Toppings (choose your combo):

1/2 cup shredded carrots

1/2 cup cucumber, sliced or julienned

1/2 avocado, sliced

Steamed or sautéed bok choy, spinach, or edamame

Pickled red onions or radish

Nori strips or furikake (optional garnish)

Sesame seeds

Scallions, sliced

Chili crisp or sriracha (optional heat)

Simple Soy-Ginger Drizzle (Sauce):

Whisk together:

1 tosp low-sodium soy sauce

1 tsp rice vinegar

1/2 tsp sesame oil

1/2 tsp honey or maple syrup

1/2 tsp grated ginger

Optional: tiny bit of garlic or chili flakes

Drizzle over the assembled bowl or serve on the side.

Assembly:

1. Layer rice in the bowl

Arrange veggies neatly in sections around the bowl.

Top with salmon (either a whole fillet or flaked into chunks).

Drizzle sauce, sprinkle sesame seeds, green onions, and nori if using.

Serve immediately, warm or at room temp.

Would you like a vegetarian or tofu version of