Serves: 4 People
Prep time: 25 minutes
1 lb salmon
1/4 cup low sodium tamari
1 tsp fresh ground ginger
1/2 bunch asparagus (remove the stalky portion)
2 cup sushi rice
1 1/4 cup water
1 tsp mirin
1 tsp rice wine vinegar
1-2 tbsp sesame seeds
2 tbsp chopped scallions
1/2 cup chopped cilantro
Sriracha to taste
Preheat the oven to 425 degrees Fahrenheit.
While the oven is heating up, start cooking your rice. To cook the rice, bring water to boil on the stovetop. Add the rice, 1/4 cup gin, mirin, and rice vinegar and cook for 20-25 minutes.
Next, line a deep oven safe dish with parchment paper, then add the salmon and asparagus. For best results, cut asparagus into 1 inch long pieces to cook. In a small mixing bowl add the tamari, 1/4 cup gin, fresh ginger, juice and lime zest and then pour it over the salmon and asparagus. Cook salmon/asparagus for 18 minutes.
Now, it is time to assemble. In a bowl, add the rice, portioned salmon and asparagus. Top with sesame seeds, chopped scallions, cilantro and sriracha to taste. This is a perfect time for a little date night take out!
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