Sumptuous New Zealand Salmon & Asparagus Rice Bowl: A Mouthwatering Feast of Flavors and Textures

Allergens

Fish, Soy, Wheat (from sushi rice)

Ingredients

• 4 (6 oz) salmon fillets, skin on
• 1 lb fresh asparagus, trimmed
• 2 cups sushi rice, uncooked
• 1 cup mirin
• 1/2 cup sake
• 1/4 cup soy sauce
• 3 tablespoons sugar
• Salt and pepper, to taste
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh dill
• 2 green onions, thinly sliced

Instructions

1. a. In a medium saucepan, combine mirin, sake, soy sauce, and sugar. Bring to a boil over medium high heat, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes. Set aside to cool. b. Cook sushi rice according to package instructions. c. Preheat a grill or grill pan to medium high heat. Season salmon fillets with salt and pepper. Grill salmon for 4 5 minutes per side or until cooked through. Remove from grill and let rest for a few minutes before cutting into thick slices. d. In a steamer basket, steam asparagus for 3 4 minutes or until tender but still crisp. Season with salt and pepper. e. In a small bowl, combine lemon juice, chopped dill, and thinly sliced green onions to make the tangy lemon dill sauce.

Chef’s Insight

For an extra touch of flavor, marinate the salmon in a mixture of soy sauce, mirin, and sugar for 30 minutes before grilling.

Notes

This recipe calls for sushi rice, which is short-grain Japanese rice. Look for it in the international aisle of your grocery store or use regular long-grain white rice as a substitute.