Sunday, March 27, 2011

Recipe: Bittman Brown Rice and Salmon Sashimi

My mom recently showed me some of Mark Bittman's online cooking videos. I thought they looked really cool and I especially thought his ginger fried rice sounded delicious. The next day my mom and I went to a specialty foods store and picked up some yummy ingredients, like Salmon Sashimi and sesame seeds. Since I was inspired by Bittman's videos, I decided to try to make my own fried rice recipe.


  • 1 piece of sashimi-grade salmon or tuna, about 4 ounces, sliced
  • 1 cup cooked brown rice, prepared according to package
  • 1/4 cup edamame, shelled
  • 1 handful snow pea pods, rinsed
  • 1/2 small onion, minced
  • 1 clove garlic, minced
  • Two or three dashes ground ginger
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • Splash low-sodium soy sauce

Heat olive oil on medium heat in a skillet and saute onion, garlic and ginger until lightly brown. Be sure to not over cook to a dark brown color because it will taste bitter. Cook edamame according to package (basically boil in water for a few minutes) and drain water. Add sesame oil to onion/garlic mixture and then add edamame and snow pea pods. Saute for a few minutes until pods are crisp-tender to bite. Stir in rice to skillet and cook for 1 more minute. Serve brown rice mixture topped with sesame seeds and a splash of low-sodium soy sauce if you like. Serve sashimi on the side with more soy sauce for dipping.

Servings: 1

Sashimi is basically sushi without the rice roll; in other words, it's sliced, raw fish. The salmon was smooth, buttery and delicious! I can't wait to make it again!

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