Salmon Roe Rice Bowl with Cooked Salmon and Cucumber
A rice bowl with fully cooked flaked salmon, refrigerated commercially prepared salmon roe, crisp cucumber, nori and scallions.
Ingredients
- 1 lb skinless salmon fillet boneless
- 4 cups cooked short-grain rice fresh or safely reheated
- 4 tbsp commercially prepared ready-to-eat salmon roe refrigerated
- 1 whole English cucumber thinly sliced
- 2 whole scallions sliced
- 2 sheets roasted nori thin strips
- 2 tsp neutral oil for salmon
- 1 tbsp low-sodium soy sauce serve separately
- 1 tbsp fresh lemon juice serve separately
- 2 tsp toasted sesame seeds garnish
- 0.25 tsp ground black pepper for salmon
Instructions
- Heat oven to 400°F (205°C). Pat salmon dry and brush with oil and pepper.
- Bake until fish is safely cooked through, about 12 to 15 minutes depending on thickness. Flake into large pieces with a clean fork.
- Divide fresh hot rice or safely reheated rice among four bowls. Never use rice stored at room temperature.
- Arrange cucumber, salmon and scallions over rice.
- Take refrigerated ready-to-eat roe out just before serving and spoon one tablespoon onto each bowl away from the hottest rice. Do not warm the roe.
- Add shredded nori and sesame seeds. Offer lemon juice and soy sauce at the table and promptly refrigerate unused refrigerated ingredients.
Notes
Buy ready-to-eat roe from a reputable source and follow the packaging for safe storage. Avoid serving unheated roe to pregnant or immunocompromised diners without specific professional food-safety guidance. Cook salmon completely and use freshly cooked or safely chilled and reheated rice.