Jul 15, 2019

Simple and Refreshing - Salmon Avocado Shiso Rice

About couple weeks ago, I was having issues with the photo hosting side used for this blog. Lessons learned, now I've switched from Photobucket to Imgur for most of the food images, hopefully things can go smoothly from now on. One thing I know for sure, these food pictures now get to uploaded to Blogger with three times the speed than before, thank God.

Simple and refreshing salmon avocado shiso rice -

Ingredients (about 4 portions)?

  • 4 portions steamed white rice
  • 1 small avocado
  • 2 to 3 salmon fillets
  • 8 shiso leaves
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons tsuyu (triple condensed)
  • 1/2 tablespoon sake (Japanese cooking wine)
  • Some toasted white sesame seeds
  • Some salt
  • Some dried seaweed threads


Cook the rice first. 

Marinate the salmon fillets with some salt and 1/2 tablespoon of sake for about 5 minutes, just a quick and light marinate.

Drizzle about 2 tablespoons of olive oil to a non-stick pan and turn to medium high heat. Once the oil warms up, transfer the salmon fillets over and sear till both sides are colored. Cover with lid if needed, and continue to cook with trapped heat, until the salmon has been fully cooked through.

Once ready, wait for the salmon to cool down then tear into smaller pieces. Peel and pit the avocado, slice into smaller chunks.

Meanwhile, julienne then fine chop the shiso leaves. Mix with cooked rice along with tsuyu. Gently mix these ingredients till combined. Lastly, mix in the salmon and avocado, gently mix till incorporated. 

Scoop the rice into serving bowls and garnish with dried seaweed threads.

Blend in the salmon and avocado last, otherwise over-mixing might end up with mushy avocado. Still good, but the texture won't be as great as enjoying chunky creamy avocado.

By the way, to make it even easier, store-bought jars of salmon flakes work just as well too.

Other avocado recipes:

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