Ingredients:
• 1 cup of fresh Maine kelp
• 3 tbsp soy sauce
• 1 tsp sesame oil
•1/2 tsp Sriracha
• 10 oz fresh Atlantic salmon with skin removed, cut into 3/4 inch cubes
• 2 cups cooked rice
• 1/2 cup shredded red cabbage
• 1/2 cup sliced cucumber
• 1/2 avocado, sliced
• 1/2 cup sliced radish
• Two handfuls of fresh cilantro
• 2 tbsp scallions, thinly sliced
• 2 tbsp toasted sesame seeds
Instructions
1) Rinse raw kelp with cold fresh water. Cut kelp strips to desired shape and size (1-2 inch strips is recommended).
2) Place a small saucepan filled with salted water on high. While waiting for water to boil, prepare an ice bath (place 10-12 ice cubes in a medium sized bowl and fill with water).
3) Blanch kelp in boiling water for 30 seconds. Drain through a strainer, and immediately place the strainer over the ice bath, allowing the kelp to be submerged in cold water. Gently squeeze excess water from the kelp and set it aside.
4) In a small bowl combine soy sauce, sesame oil, and sriracha.
5) Add the blanched kelp to the cubed salmon, top with the soy sauce mixture, and gently toss to coat.
6) Prepare the bowls by arranging the all remaining ingredients (except for scallions and sesame seeds) around the bed of rice (see video).
7) Top with salmon and kelp, and garnish with scallions and sesame seeds. Enjoy immediately.
Make-ahead option: once prepared, these dishes will store nicely in the fridge, covered, for a few hours (but no more than a day).
Yield: 2 servings
Where to Buy
You can find Gulf of Maine Atlantic Salmon at your local Hannaford Supermaket. Kelp for this video was grown in Freeport by Spartan Sea Farms, who is offering local delivery for a limited time.
