|~ soy sauce, wasabi, salmon sashimi, and rice ~|
Salmon Sashimi with Rice
Mr. J is on a road trip for one of his clients this week and I am in no mood to cook today. So I took the path of least resistance and hopped out to my local Japanese supermarket and picked up some sashimi grade salmon, paired it with rice and there you go - lunch!
The calories are great and since the salmon is so rich very filling. The addition of rice kept me really full for most of the day. For dinner I repeated this same meal but with skipjack tuna sashimi (sorry, no picture).
I did cook the rice fresh because - well there's nothing better than freshly cooked rice. I didn't do any fancy soaking or extra washing that is generally suggested for "sushi" rice and it turned out great. After the rice was done, I tossed it with a bit of seasoned rice vinegar and voila - so fancy!
The only thing missing was a vegetable to complete this meal. But I went shopping and picked up a bunch of greens and veggies for the rest of the week, so I figured my veg intake will even out across the week.
This meal was easier than heating up a frozen entree and much more tasty!
Salmon Sashimi Dinner: 250 calories
- 59 g cooked, short grain rice (77 calories)
- 0.2 T seasoned rice vinegar (5 calories)
- 0.1 tsp prepared wasabi, optional (3 calories)
- 3.4 oz salmon sashimi (162 calories)
- 0.25 T soy sauce (3 calories)
- Wash and cook rice
- Pour soy sauce into a small container and place on a large plate
- Squeeze prepared wasabi onto the plate NOT in the soy sauce.
- Slice salmon, fan out on plate, cover and put into refrigerator for later
- When rice is done, sprinkle seasoned rice vinegar over rice and mix well.
- Put rice on plate and enjoy