Salmon Rice Bowls | Blackstone Griddles

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein and fiber, while white rice is often less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a similar fish with a lower price point, while canned salmon offers convenience.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Guacamole can be a more affordable way to enjoy avocado flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offers a lower sodium option.

Slice cucumber on a bias into thin pieces without peeling and place in a large bowl.

Add sesame oil, pickled ginger juice, rice vinegar, yuzu, and red pepper flakes to the cucumber and mix well. Let it sit in the fridge for at least an hour.

Season the salmon fillets with SPG (salt, pepper, garlic) and ground ginger.

Preheat the griddle to a medium heat, ensuring it is not too hot to avoid burning the salmon.

Cook the salmon on the presentation side first for 2 minutes without smoking.

Add a touch of oil to the griddle before placing the salmon down.

While the salmon cooks, add shiitake mushrooms to the griddle with a bit of sesame oil and season with SPG.

Heat pre-cooked rice on the griddle, adding a touch of water and a little tamari for flavor and color.

Prepare garnishes by cutting fresh corn off the cob, slicing green onions, and slicing avocado thinly for presentation.

Once the salmon is done, plate the dish starting with a base of rice, then arrange corn, avocado, mushrooms, pickled cucumber, and salmon on top in sections, creating quadrants.

Finish with a garnish of bachons original, Sriracha mayo, sesame seeds, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens