Smoked Salmon & Crispy Rice Bowl Recipe
In this brunch bowl, we have all of the ingredients for standard caviar service, but with crispy rice & smoked salmon adding main character energy.
Equipment
- 1 nonstick skillet
Ingredients
- 2 cups cooked white rice any will do, preferably cooked the day before
- 4 oz smoked salmon like Spence & Co. wild sockeye salmon
- 4.5 oz salmon caviar Rollin' Oats has Romanoff which works great
- 1/2 ripe avocado peeled and divided in equal halves
- 2 eggs preferably organic and pasture raised
- 2 tbsp creme fraiche
- 1 tbsp soy sauce plus more for serving
- 1 tbsp mirin
- 1 tbsp olive oil
- 2 tbsp chives minced
- salt
Instructions
Jammy Eggs
- Add enough water to a medium saucepan to cover eggs (do not put eggs in yet) and bring to a boil. Carefully lower in eggs and set a timer for 6 minutes. Prepare an ice bath for eggs in a medium bowl using lots of ice and some cold water. When time is up, remove eggs and place in ice bath for 5 minutes to stop cooking. Remove eggs from bath, discard water and ice and carefully peel eggs. Cut eggs in half and set aside until ready to assemble bowls.
Crispy Rice
- Combine 1 tbsp soy sauce and mirin with cooked rice. Heat a medium sized nonstick skillet half way between medium and medium-high heat and add oil. Pack rice evenly into skillet.
- Cook rice until edges begin to turn golden, 8-10 minutes. Carefully place a heatproof plate on top of skillet (topside of plate should be touching the skillet) and invert rice from skillet onto plate.
Bowl Assembly
- To assemble bowls, spoon in some crispy rice, top with some salmon, creme fraiche, avocado, half of the eggs, fresh chives and top with a spoonful or two of salmon roe. Finish with a pinch of salt if you'd like and a another drizzle of soy sauce (use as much or as little as you'd like).
