David Chang’s Salmon Rice Bowl Recipe

 David Chang’s Salmon Rice Bowl Recipe

Ingredients

4 cups of rice

1 tbsp salt

625g broth (Dave used Brodo’s seaweed mushroom broth, but you can use any broth of your choice – chicken, beef, veggie, dashi, or just plain water)

2 tbsp soy sauce

2 tbsp agave (can otherwise use honey, sugar, or maple syrup)

12oz king salmon (wild ideally, can be frozen and defrosted)

20g ginger, thinly sliced

1/2 an onion, thinly sliced

1 package of roasted nori, cut into strips (you can even get this at CVS)

1 tbsp sesame oil

Directions

Slice your salmon into 1/4″ slices.

Sprinkle plate of sliced salmon with salt and set aside. (This will help your salmon quickly cure.)

Wash and prep your rice. Add your rice, broth, soy, and agave to a pot, and turn on medium high heat. Once it starts to boil (about 7 minutes in), turn your heat down to medium low and cover for about 10 minutes.

Once most of the water is evaporated, take the pot off of heat.

Top the rice with the sliced salmon, onion, and ginger, then drizzle with sesame oil. Finish with the strips of nori. Cover, and let it sit for 10 minutes.

Tip: You can also make this in a rice cooker. Simply cook your rice, then, once it’s done, add the salmon, onion, ginger and sesame oil.