Salmon Ceviche Sushi Bowl with San J Tamari

Whether you like it raw, well done or something in-between, this recipe is adaptable to your personal taste. Simply add or edit the toppings to make yourself the perfect bowl. I have included a recipe for sushi rice and for salmon ceviche but feel free to grill it, bake it, eat it as is or use a protein alternative.

Salmon Ceviche Sushi Bowl

Ceviche is a prepared combination of citrus, salt and chillies. I also like to add a little San J Tamari. These ingredients are used to cure and ‘cook’ the raw fish without using any heat. The longer you let the fish sit in this acidic dressing, the more cooked it will become. Just let the refrigerator and acid do all the work.

I recommend using frozen salmon and a glass bowl or glass Tupperware to cure the fish in. Avoid using metal bowls as it may leave a metallic taste.

sushi bowl by milkandmarigolds.com

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salmon sushi bowl by milkandmarigolds.com

Salmon Ceviche Sushi Bowl

Prep Time: 40 minutes       Waiting Time: 2 + hours/overnight (depending on preference)    Author: Milk & Marigolds    Serves: 2 large (easily scalable)

Rice:
1 cup sushi rice
1 1/2 cups water
2 tbsp rice vinegar
1 tbsp white granulated sugar
1/4 tsp kosher salt (use half if using table salt)

(Optional) Ceviche:
400 g (short of 1 pound) frozen salmon (deboned & skin removed), cut into 1/2 inch cubes
1/4 cup lime juice (2 -3 limes)
1/4 cup lemon juice (about 1 -2 lemons)
zest from one lime
1 teaspoon San J Tamari
1/2 tsp kosher salt
1/2 small red onion, very thinly sliced
sprinkle of cayenne

Bowl Ingredients: 
1 avocado, sliced
2 baby cucumbers, sliced based on preference
3/4 cup frozen edamame, steamed
1 carrot, grated
2 radishes, thinly sliced 
1 sheet of roasted seaweed (Nori)
1 tsp roasted sesame seeds
pickled ginger 
San J Tamari (g-free soy sauce) for dipping

Spicy Mayo:
3 tbsp mayo
Sriracha (amount depends on preference. I used 1/2 tbsp)

Equipment:
measuring cup
A large glass bowl or a large glass Tupperware container 
mandolin or a sharp knife
cutting board
fine grater/zester or microplane
fine-mesh strainer for rinsing rice
measuring cup
wooden spoon 
whisk

Instructions:

* * *If you plan to cook your fish or use another protein altogether, then skip steps 1-3 and prepare the rice first * * *

1.Begin by preparing the ceviche. Take your fish out of the freezer and allow it to defrost. If you like your fish medium/rare, then I recommend leaving the fish in the acid bath for about 2 hours. Prefer it well done? Then allow the fish to ‘cook’ in the refrigerator overnight.

2. Into a glass tupperware or glass bowl, zest one lime. Then juice your lemon and limes, San J Tamari, add the salt, cayenne and the thinly-sliced red onion. Mix the ingredients well.

3. Cut the salmon into 1/2 inch (or smaller) cubes. The smaller the cubes, the faster the salmon will cure. Add the salmon into the acid bath and combine. Try to cover all of the fish with the acidic liquid. Cover and place the ceviche in the refrigerator for 1 hour and then mix well again. In the meantime, prepare the rice.

4. Prepare the rice by first rinsing it if time allows. Rinse the rice with cold water and then allow it to drain for 30 minutes before cooking. While the rice is cooking (follow manufacturer’s instructions), whisk the rice vinegar, salt and sugar together and pour it over the rice once it has cooled down a bit. Gently fold the rice with a large wooden spoon a few times to evenly distribute the vinegar mixture. The rice can be covered with a clean kitchen cloth and kept on the counter until you are ready to serve it.

5. While waiting for the rice to cool to room temperature, prepare your bowl toppings. Cook the edamame for a few minutes (I usually steam it for 3-4 minutes in the microwave). Grate the carrot, cut up the seaweed sheets (Nori) into small bite-sized pieces, and prepare your spicy mayo. All these ingredients can be prepared ahead of time and stored in the fridge until you are ready to eat. I recommend waiting to slice the cucumber and avocado until you are ready to serve the meal.

6. Once your ceviche or alternative protein is ready, arrange all desired ingredients on top of the rice. Discard any of the left over ‘acid’ liquid. Garnish the toppings with sesame seeds and enjoy!

Milk & Marigolds © Copyright 2015

Shaved Fennel & Apple Salad Served with Tahini Vinaigrette

Are you in a salad rut?

This shaved crisp salad is sweet, refreshing and delivers layers of deliciousness with a satisfying crunch. The Tahini dressing is velvety smooth and pairs beautifully with this dish. 

fennel and apple salad, shaved salad, gluten free and dairy-free

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Coconut-Mango Chia Pudding with Ginger

COCONUT MANGO CHIA milkandmarigolds.com-3

This delicious chia pudding is perfect for breakfast, as a snack or dessert. When thinking about meal prepping for the week, I like to keep this recipe in regular rotation because it is quick and easy to prepare and nutrient-rich. Chia is high in fibre, omega-3 fatty acids and is a plant protein.

As a child, the only chia I knew of, was the ceramic “cha-cha-cha-chia” pig who lived on top of our fridge who sprouted chia “hair”. If you grew up in the 80’s, the chia pet might ring a bell. But today chia is widely available throughout the world and apart of a healthy diet.

COCONUT MANGO milkandmarigolds.com-2

***Below you will find two of my recipes. The first is lighter and the second is richer/ creamier. Both are delicious but the second recipe is my favourite***

Coconut-Mango Chia Pudding with Ginger

Prep Time: 15 minutes           Resting Time: overnight in the fridge for best results.
Author: Milk & Marigolds      Serves: 4 large servings (easily scaleable)

Ingredients(Lighter Version): 
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
1 large can of full-fat coconut milk
1 cup almond milk (unsweetened)
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener

Garnish Suggestions:
shredded coconut
fresh or frozen mango
1/4 cup shaved ginger

Ingredients(Creamier/Richer Version): 
2 1/2 cups of bite-size mango pieces (I used frozen)
1/3 cup, plus 1 tablespoon chia seeds
2 large cans of full-fat coconut milk
1 tsp pure vanilla extract
2 tbsp maple syrup or natural sweetener

Equipment:
blender or masher
2 medium-sized bowls
whisk
funnel (optional)
jars or glasses for serving

COCONUT MANGO CHIA milkandmarigolds.com-4Instructions:
1. Begin by blending or mashing 2 cups of the mango until smooth. Add a couple tablespoons of water if needed to help it along. Reserve the remaining mango for topping/garnish. Pour the blended mango in one of the medium-sized bowls.

2. In the other medium-sized bowl, mix together all the ingredients but the mango. Whisk until well distributed and then pour half of the mixture into the bowl with the mango. Whisk contents.

3. Use a funnel or carefully spoon the coconut and the mango chias into jars or glasses. Create as many layers as you wish. Cover servings and refrigerate for several hours or for best results, overnight.

4. Top with garnishes and enjoy!

Copyright 2015 © Milk & Marigolds