We ate fish, brown rice and vegetables for dinner last night. My body be like "where's the freakin' chocolate lady?"
Miso Salmon Brown Rice Bowl
3 cups hot cooked brown rice
4 pieces of skinless salmon
2 teaspoons sesame oil
2 tablespoons white miso
1 teaspoon brown sugar
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1 large cucumber, peeled
3 tablespoons Japanese pickled ginger
1 avocado, thinly sliced
Yakiniku Sauce for drizzling
Heat the grill (broiler) to high. Put the shelf about 10cm away from the grill (miso and sugar burn easily). Line a baking tray with foil. Set aside.
Using a vegetable peeler or mandolin, slice the cucumber into very thin ribbons. Put them in a bowl with the ginger and 1 teaspoon of sesame oil and mix. Set aside.
In a small bowl mix the remaining 1 teaspoon of the sesame oil with the miso, sugar and about 2 tablespoons of water to make a paste. Lay the salmon on the foil lined tray and spread the paste over the fish. Sprinkle with the white and black sesame seeds and grill for about 6-8 minutes depending on how you like your fish and how thick the fillets are.
Divide the rice among 4 serving bowls. Top with sliced avocado, the cucumber and ginger salad and then a piece of salmon. Drizzle with Yakiniku sauce.