Japanese Mushroom & Salmon Rice Bowl

Japanese · 40 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 4 (6 oz each) Fresh salmon fillets
• 2 cups Short-grain Japanese rice
• 3 cups Mixed mushrooms (shiitake, enoki, shiitake)
• 1/4 cup Soy sauce
• 2 tbsp Mirin (sweet rice wine)
• 1 tbsp Sesame oil
• 3 Garlic cloves, minced
• 4 Green onions, sliced
• 2 tsp Sesame seeds
• to taste Salt & pepper

Method

1. Cook the rice: Rinse rice thoroughly and cook in a pot with 2 1/2 cups water until tender, about 20 minutes. Keep warm.
2. Prepare the salmon: Season the salmon fillets with salt and pepper. In a skillet over medium heat, add 1 tbsp sesame oil and cook salmon for about 4-5 minutes per side until cooked through. Remove and set aside.
3. Sauté the mushrooms: In the same skillet, add a little more sesame oil if needed, then sauté garlic for 30 seconds. Add mushrooms and cook until tender, about 5 minutes.
4. Make the sauce: In a small bowl, mix soy sauce and mirin. Add to the mushrooms and cook for another 2 minutes to combine flavors.
5. Assemble bowls: Flake the cooked salmon into bite-sized pieces. Divide rice into 4 bowls, top with sautéed mushrooms and salmon.
6. Garnish: Sprinkle sliced green onions and sesame seeds over each bowl. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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