This is a new recipe for us and it comes from the NYTimes cooking site which is behind a paywall and configured so it cannot be copied. If you have a subscription I highly recommend trying this dish. It is easy and very tasty.

After cooking the sushi rice (basically short grained white rice with some sugar, salt, and vinegar), we added a little more water (3TBL) to the rice pot and laid the salmon fillets on top. The salmon steams on top of the rice over a low flame for about 10 minutes. I chunked my piece up after it was cooked because we had steamed it skin side up so we could get the skin off afterwards. The skin side does not have a very good presentation look.

The dressing is made from soy sauce, vinegar, canola oil, ginger, sesame oil, scallions, and salt. I think next time I will try using my nuoc cham dressing because it takes less oil.

Other additions are cole slaw mix, avocado, and Persian cucumber. I have decided that in our next rendition I will substitute edamame for the avocado. Although avocados have a lot in them that is good, they also have a lot of calories which makes them more difficult to fit into my healthy eating food plan.

We are definitely going to make this again! It was delicious and easy to prepare. No doubt we will make a few subtle changes but unlike Monday’s Thai Green Curry with Zoodles, this recipe is not going in the trash.