- 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.
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!