Grilled Salmon Sushi Rice Bowl
Grilled salmon with asparagus, homemade ponzu sauce, and sushi rice—quick and flavorful from Emeril's kitchen.
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Cooking tools:
- Microplane
- Grill
- Grill pan
- Pastry brush
- Baking dish
- Saucepan
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Tongs
- Aluminum foil
- Plate
- Mixing bowl
- Whisk
Ingredients
- 1 tablespoon wasabi powder
- 2 tablespoons water
- 1 1/4 cups Homemade Ponzu Sauce, or purchased ponzu sauce
- 1/4 cup sake
- 2 tablespoons grated ginger
- 1 pound center-cut salmon fillet, cut into 4 equal pieces
- 12 ounces asparagus, ends trimmed, cut into 3 to 4-inch pieces diagonally
- 2 tablespoons vegetable oil
- 4 teaspoons sesame seeds
- 4 cups warm Sushi Rice
- 2 teaspoons sesame oil
- 3 green onions, chopped
- 1 avocado, pitted, peeled, and cut into 1/2-inch cubes
- 1 English cucumber, cut into matchstick-sized strips
- 1/4 cup sliced pickled ginger
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