Name: 5-Minute Rice Bowl with Cold Smoked Sablefish or Cold Smoked Pacific Halibut
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 1 cup leftover rice; 2 ounces Cold Smoked Sablefish or Cold Smoked Pacific Halibut; Mayo, to taste; Sriracha, to taste; Ripe avocado, for serving; Roasted seaweed, for serving; Toasted sesame seeds, optional; Pickles or kimchi, optional

Fast, Filling, and Flavorful

If you have a pack of cold smoked sablefish or cold smoked Pacific halibut and leftover rice in the fridge, you’ve got two key ingredients for a fast and filling 5-minute rice bowl.

With the addition of a couple of zesty condiments — just enough mayo and sriracha to balance out the savory saltiness of the smoked fish — a plain bowl of rice is transformed into a flavorful foundation of a meal. Topped with sliced avocado and roasted seaweed, it’s everything you want in a sushi roll, deconstructed.

Print Recipe

5-Minute Rice Bowl with Cold Smoked Sablefish or Cold Smoked Pacific Halibut

By Wild Alaskan Company

You can customize your rice bowl by adding any of your favorite toppings, including fresh herbs or leftover veggies.

Prep time

3 minutes

Cook Time

2 minutes

Total time

5 minutes

Yield

1 serving

Ingredients

1 cup leftover rice
2 ounces Cold Smoked Sablefish or Cold Smoked Pacific Halibut
Mayo, to taste
Sriracha, to taste
Ripe avocado, for serving
Roasted seaweed, for serving
Toasted sesame seeds, optional
Pickles or kimchi, optional

Instructions

1. Reheat leftover rice in a serving bowl. Meanwhile, minced or finely chop cold smoked white fish.

2. When rice is warm, scoop white fish onto rice, then combine with mayo and sriracha to taste, starting out with a teaspoon or so of each.

3. Top with sliced avocado, roasted seaweed (crumbled or cut into strips), a sprinkle of sesame seeds, and a side of pickles or kimchi.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

5-Minute Rice Bowl with Cold Smoked Sablefish or Cold Smoked Pacific Halibut

Fast, Filling, and Flavorful

5-Minute Rice Bowl with Cold Smoked Sablefish or Cold Smoked Pacific Halibut

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