Canned Salmon Wasabi Miso Rice Bowl

Name: Canned Salmon Wasabi Miso Rice Bowl
Yield: 1 serving
Ingredients: 1 can (about 100g) Salmon *bones removed if any, and coarsely flaked; 1/2-1 Cabbage Leaf *OR other Leafy Vegetable; 1-2 Spring Onions *sliced diagonally; 1 teaspoon Oil *I used Sesame Oil; 1 serving warm Cooked Rice; 1/4 sheet Toasted Nori *torn into small pieces; Toasted Sesame Seeds; 2 teaspoons Miso; 1/2 teaspoon Sugar; 1-2 teaspoons Wasabi *alter the amount to suit your taste; 1 tablespoon Water

5 comments given

Hiroko Liston @hirokoliston

Melbourne, Australia

None of my family members would enjoy this dish, because they hate Wasabi. I like Wasabi and I want the Wasabi flavour of the sauce quite strong. Today I added 2 teaspoons. The spiciness of Wasabi Paste can be fairly mild or quite strong. Please alter the amount to suit your taste.

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Ingredients

1 serving

1 can (about 100g) Salmon *bones removed if any, and coarsely flaked
1/2-1 Cabbage Leaf *OR other Leafy Vegetable
1-2 Spring Onions *sliced diagonally
1 teaspoon Oil *I used Sesame Oil
1 serving warm Cooked Rice
1/4 sheet Toasted Nori *torn into small pieces
Toasted Sesame Seeds
Wasabi Miso Sauce
2 teaspoons Miso
1/2 teaspoon Sugar
1-2 teaspoons Wasabi *alter the amount to suit your taste
1 tablespoon Water

Cooking Instructions

1

Drain the Canned Salmon, remove bones if there are any, and coarsely flake it if required. *Note: Today I used already flaked Canned Pink Salmon.
2

Make Wasabi Miso Sauce by mixing all ingredients in a small bowl. Alter the amount of Wasabi to suit your taste. *Note: You may wish to add extra Sugar to make the sauce sweeter.
3

Heat Oil in a small frying pan over medium heat, cook Cabbage and Spring Onion until soft. Lower the heat, add Salmon and the Sauce, and stir to combine.
4

Half fill a bowl with warm cooked Rice and cover it with the Salmon mixture. Sprinkle with some Nori and Toasted Sesame Seeds, and enjoy.