Grilled Salmon Rice Bowl With Nori And Caviar Recipe

About this recipe

A delightful pescatarian dinner featuring grilled salmon, seasoned rice, and a topping of shredded nori and salmon roe. Perfect for those seeking a simple yet elegant meal solution.

Ingredients

• 500G Voila Black Rice
• 500 G Dried Seaweed Tokon Cut Wakame Zipper Dry
• 200 g Big Sam'S Silver Salmon Coho Skin On Portion
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 500 ml Colavita White Wine Vinegar
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
2. 2. Season 2 salmon fillets with 1/2 tsp salt and 2/3 tsp black pepper. Grill the salmon for 4-5 minutes per side until fully cooked and flaky.
3. 3. Remove the skin and bones from the grilled salmon, then flake the salmon into small pieces using a fork.
4. 4. In a small bowl, combine 2 tbsp white wine vinegar, 2 tbsp vegetable oil, 1 tsp sugar, and 1/2 tsp salt. Mix well to create the dressing.
5. 5. Cook 4 tbsp rice according to package instructions. While the rice is still hot, transfer it to a large bowl and mix in the dressing. Stir thoroughly while cooling the rice with a fan to achieve a sushi rice texture.
6. 6. Add the flaked salmon to the seasoned rice and gently mix until evenly combined.
7. 7. Plate the rice mixture in serving bowls.
8. 8. Serve immediately and enjoy your flavorful grilled salmon rice bowl.