![]() Occasionally, I’ll substitute broiled or pan-seared salmon for the salmon in this recipe, which is equally delicious. Even so, this is typically how we enjoy a beautiful piece of fish. Unfortunately, salmon sashimi is no longer as readily available (or as affordable) as it was in Tokyo. Since then, whenever we share a kitchen, my mother requests this meal. When she visited us in Japan, we made her this rice bowl, which she immediately fell in love with. She read endlessly, threw countless basketballs, braved the world of toddler crafts, and sang sweet lullabies. For ten days, she assisted me by playing with Riley while I worked. Last week, while my mother was in town from Minnesota, we enjoyed this dish. And, honestly, how could you resist salmon sashimi, a perfectly poached egg, and creamy avocado served over rice? With a glass of crisp white wine, this was the ideal way to cap off a long, busy day during which I had no desire to cook anything. This bowl-of-beauty made an appearance at least once a week at the time. ![]() When we lived in Japan, I posted it for the first time over at Tokyo Terrace.
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