5-Minute Rice Bowl with Cold Smoked Sablefish or Cold Smoked Pacific Halibut
February 28th, 2022Fast, 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.
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.
