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Togarashi Smoked Salmon Grain Bowl


Approximate yield: 4 servings

Prep time: 1 hour



It's hard to call this togarashi smoked salmon grain bowl a "recipe", because it's so easy and so versatile. You could mix and match your grains, swap veggies in and out, and use any kind of smoked fish you want. But for those who like to follow a recipe, we have a solid one for you that hits every single time! This recipe includes fiber packed brown rice, bursting cherry tomatoes, crunchy bell pepper, pungent cilantro, and crisp cucumber along with our 7-pepper togarashi smoked salmon and a few extra flavors and seasonings to round it out. This recipe is perfect for a healthy, hearty, and wholesome lunch or dinner, but also makes for a deligthfully nutritious breakfast when topped with a fried egg. As you can see, this is one of those recipes that invites experimentation and keeps on giving. The only limit is your imagination.



For the brown rice

2 cups of brown rice

2 3/4 cups of water

3/4 cup rice vinegar

1 tablespoon sugar

1 tablespoon sea salt


For the chili mayo (optional)

1/2 cup of mayonnaise

2 tablespoons sriracha (or more, to taste)

1/2 teaspoon rice vinegar

1/2 tablespoon mirin

1/2 tablespoon soy sauce

1 teaspoon of chili powder


For serving

12 ounces of Acme Togarashi Smoked Salmon

1 bunch of scallions, sliced

1 medium cucumber, sliced

1 bell pepper (cored and seeded), thinly sliced top-to-bottom

1/2 pound cherry tomatoes, cut into halves

2 medium carrots, shaved

Leaves from 8-12 sprigs of cilantro

Nori furikake seasoning, to taste (optional)



The brown rice

Step 1:

Add the dry rice to a large bowl, and add enough cold water to cover the rice completely. Use your hand to mix the rice around so all grains become well-soaked. Drain the rice with a sieve or fine strainer. Repeat this step 3-4 times until the water being strained is nearly clear. Drain well after the last rinse.

Step 2:

Transfer the rice to a medium saucepan (or a rice cooker if you have one). Add the designated amount of water to the rice (if using a grain other than brown rice, use the amount of water specified by the packer). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and then cover the pan, cooking the rice until the water has been fully absorbed. This should take 35-40 minutes for brown rice (white rice should take about half as long, and for all other grains, read the packer's instructions). Once the water has been absorbed, remove the pan from the heat, and let it sit covered for 10 minutes.

Step 3:

While the rice cooks, stir the vinegar, sugar, and salt together in a small bowl until the sugar and salt dissolve. Set aside.

Step 4:

Once the rice has finished cooking and rested for 10 minutes, spread the rice across the bottom of a shallow bowl. Pour the vinegar mixture over the rice. Mix well, distributing the vinegar mixture without mashing or overworking the rice. Try to keep the rice fluffy and moist, while also ensuring that the vinegar mixture is evenly distributed throughout the rice. Cover the rice with a slightly damp towel until ready to serve. Rice should be plated at room temperature.


The chili mayo (optional)

Step 1:

Combine all ingredients in a small mixing bowl. Mix until thoroughly combined. Refrigerate until ready to use.


To serve

Step 1:

Put roughly 1 cup of cooked brown rice into each bowl.

Step 2:

Distribute all cut vegetables evenly between the four bowls. Arrange 3 ounces of togarashi smoked salmon over the top of each bowl.

Step 3:

If using, drizzle spicy mayo over the top of each bowl in a diagonal criss-crossing pattern. Sprinkle with nori furikake, if desired. Serve.


Product Options:

Acme Smoked Fish Togarashi Smoked Salmon, 3oz.

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