Wulf's Kitchen: Nordic Blu Salmon Nori Bowls

Serves: 4

Prep Time: 20 min

Cook Time: 15 min

Difficulty: Easy

This is a simple and fun way to get all of the flavors of your favorite nori rolls without having to roll anything. The salmon could be served raw here, but if you find it hard to sacrifice the chance to have crispy salmon skin, sear it to medium-rare. Add whichever additional toppings your family likes!

We love Nordic Blu Norwegian salmon for this recipe, but it would work just as well with any of our other salmon or trout.

RECIPE BY LEIGH BELANGER. FOLLOW ON INSTAGRAM.

Ingredients

Norwegian Salmon

$14.50

For The Toppings

¼ cup mayonnaise
2 teaspoons prepared wasabi, plus more to taste
½ cup frozen edamame, blanched and shelled
1 small seedless cucumber, thinly sliced
¼ cup sliced radishes (red, daikon, or watermelon radishes all work)
¼ cup chopped scallion greens (from 2 to 3 scallions)
1 avocado, peeled, pitted, and sliced
Pickled ginger
Sliced hot peppers (optional)
Sesame seeds
4 nori sheets, cut into squares
Shoyu

For The Rice

1 cup short grain white rice
2 cups water
Pinch of Salt
1 tablespoon rice wine vinegar

For The Fish

1 pound Nordic Blu salmon
Kosher salt, to taste
1 tablespoon peanut or other high-heat oil

Instructions

The Toppings The Rice The Fish To Serve

The Toppings

Mix together the mayonnaise and wasabi in a small bowl and set aside.

Prepare the toppings.

The Rice

Rinse the rice in a fine-mesh strainer until the water runs clear.

Place in a medium saucepan with 2 cups water and a pinch of salt and bring to a boil. As soon as the water boils, reduce the heat to low and cover.

Let simmer for about 10 minutes until the rice has absorbed the water. Keep the cover on and remove from heat.

After the rice has rested for about 5 minutes, sprinkle in the vinegar, fluff with a fork, cover and set aside.

The Fish

Remove thawed salmon from the fridge 10 to 15 minutes before you’re ready to cook and set it on a paper towel-lined tray. Pat dry and sprinkle both sides with salt.

While the rice is cooking, heat a skillet over medium to medium-high. Turn on your vent fan. When it’s hot and barely smoking, add the oil.

When the oil shimmers and starts to smoke, place the salmon filet, skin-side down, in the skillet.

Cook over medium-to medium-high heat for about five minutes, until the skin is crisped and the flesh starts to turn opaque and light pink. Flip and cook for another 3 minutes, then remove from heat and set aside to rest for 10 minutes.

To Serve

Divide the rice between four bowls, then cut the salmon into four pieces (skin attached for those who like it) and place over the rice.

Serve with toppings for everyone to customize their bowl.

Serve with nori squares, shoyu, and the wasabi mayo.