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Prep
Difficulty
Medium
Time
Estimate
1 hour
Marinate the salmon. Bring water up to a boil for the rice and a separate larger pot for steaming the greens. Add the rice as soon as it is boiling and reduce to a simmer. Meanwhile, thinly slice the vegetables and blend up the Avocado-Wasabi. Pour off the marinade, bring up a to simmer. Dip the greens in the boiling water until tender. Trim and wrap up the salmon. Once the rice is nearly done, steam the wrapped salmon in the simmering marinade until cooked to your desire. Serve the salmon on top of the Sushi Rice Bowl with the Avocado-Wasabi alongside.
Start with brown sticky rice and add thinly sliced, seasonally fresh vegetables including radishes, carrots, green onions, and whatever is delicious and available to you. This pairs beautifully with the Avocado Wasabi.
Salmon is soaked in a flavorful asian ginger marinade and then wrapped in dark flat leaves, such as collards. It is then steamed in its marinade and then the sauce is reduced to be drizzled across. We used Summerfest Komatsuna greens, but collard greens are more available. Please note: If you are squeamish about fish skin, feel free to cut it off. We happen to love it and keep it on as a little flavor booster.
Dollop this sauce along sushi, on a salad or as a dip. Adjust the wasabi as you like it, the avocado will make this creamy and luscious. If you are not a fan of spice, start with half of the wasabi and increase as desired.
