So most of you probably know if you follow my Instagram or Facebook that I’m a bit hooked on Salmon! I buy a lot of salmon because I love it but also because it’s so good for you with all those omega3’s.
The reason I prefer to buy Regal Marlborough King Salmon is because the quality is far superior. When you buy any old supermarket salmon you are no doubt getting Atlantic Salmon which is imported and mostly frozen, it can take several weeks to get to New Zealand from places such as Norway or Australia. Whereas Regal King Salmon is grown and nurtured locally in the cool, deep water of the Marlborough Sounds, then harvested and delivered to retailers within 48hours. I sure know which I’d prefer to buy, even if it costs me a touch more I like to know where my food is coming from.
I often buy the Regal Wood smoked salmon for several reasons, it’s the only way hubby will eat salmon (he’s not a fan as much as I), it’s also quick and easy to make dinner in a cinch and it’s also damn delicious, not to mention when it’s on special at the supermarket it’s definitely more affordable!
I was lucky enough to recieve a little care package from Regal Marlborough King Salmon for their latest campaign to win a trip to Japan, you can find out more about that here or you can buy any product of theirs for a chance to enter.
I have my Salmon in lots of ways but I wanted to have a little fun and make a Deconstructed Sushi bowl and I thought it would be fun to share with you! So I start with rice, you can use whatever rice you like, I like to use brown rice, mostly because I actually prefer the texture.
Cook up some brown rice, this takes about 25 minutes. If you are short on time (which most of us are) just make a big batch and freeze it in ziplock bags for easy lunches, or you can buy the sunrice cups which is a fantastic way to get it if you are really short on time!
Next make the teriyaki sauce and put aside.
- 1/4 cup Tamari, Coconut Aminos or GF Soy Sauce
- 2 Tablespoons Brown Rice Malt Syrup
- 2 Tablespoons Brown Rice Vinegar
- 4 cloves garlic
- 1 Tablespoon of grated fresh ginger
- 1 teaspoon of sesame oil.
Place the sesame oil in a small pot or frypan. Dice up the garlic and grate the ginger and fry on a low heat until fragrant, be careful not to burn. Place all the other ingredients and boil gently until combined, you can reduce it further if you’d like a more syrupy sauce which is what I like to do personally.
Then arrange your sushi bowl however you please! I use:
- Mesclun and spinach leaves, shredded cabbage is also nice
- Spring onion, sliced
- Carrots, sliced thinly
- Cucumber, sliced
- Capsicum, sliced
- Avocado, sliced
- Edamame Beans (I just use the frozen kind from the supermarket and pour boiling water over them a couple of times)
- Toasted nori pieces
- I also like to add some Radish sprouts for the peppery flavour
Once that’s all arranged and the rice is all cooked I start to prep the salmon. For this bowl I used the Regal Stir-fry pieces, I leave them at room temperature for about 30 minutes so they are faster to cook. I coat the pieces in some salt and pepper and a little sesame oil or just heat up some coconut oil in a pan. Then I make sure the pan is nice and hot because I cook them fast! I don’t want them over cooked so I only fry them for 1-2 minutes!! I prefer my salmon a bit rare!
In the bowl once all your veggies are arranged, place the rice in the centre, then place the salmon on top of the rice, drizzle with the teriyaki sauce and some sesame seeds and a little mayo or aioli if you desire. The kewpie Japanese Mayo is one of my favourites but I try not to use too much as unfortunately it’s made with seed oils that are no good. So I tend to make my own Mayo and if you’re feeling adventurous you can add some fresh tumeric or I’m sure powdered turmeric would also work!
I hope you enjoy making one of the bowls as much as I do x
*This post is NOT sponsored, however I did receive the salmon from Regal Marlborough King Salmon in order to do this post. All recipes and opinions are my own.