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Black Rice Bowls with Salmon

Why This Recipe Works

Black rice is an ancient grain that was once reserved for the emperors of China. Its dark color signifies the presence of anthocyanins, and it contains more protein, fiber, and iron than other rice varieties. We decided to use it in a Japanese-style rice bowl. To ensure well-seasoned grains with a bit of chew, we boiled the rice like pasta, and then drizzled it with a mix of rice vinegar, mirin, miso, and ginger. We roasted wild salmon fillets until medium-rare and then arranged them atop the rice before garnishing our bowls with radishes, avocado, cucumber, nori, and scallions. Skin-on salmon fillets hold together best during cooking, and the skin helps keep the fish moist. If your salmonis less than 1 inch thick, start checking for doneness early. If using farmed salmon, cook until thickest part registers 125 degrees. Nori is seaweed that has been dried and pressed into sheets for rolling sushi; you can find it in the international foods aisle of the supermarket.

Serves 4

RICE AND DRESSING
1½ cups black rice
Salt and pepper
¼ cup rice vinegar
¼ cup mirin
1 tablespoon white miso
1 teaspoon grated fresh ginger
½ teaspoon grated lime zest plus 2 tablespoons juice

SALMON AND VEGETABLES
4 (4- to 6-ounce) skin-on wild-caught salmon fillets, 1 inch thick
1 teaspoon expeller-pressed canola oil (see page 35)
Salt and pepper
1 (8- by 7½-inch) sheet nori, crumbled (optional)
4 radishes, trimmed, halved, and sliced thin
1 avocado, halved, pitted, and sliced thin
1 cucumber, halved lengthwise, seeded, and sliced thin
2 scallions, sliced thin

1. FOR THE RICE AND DRESSING: Bring 4 quarts water to boil in Dutch oven over medium-high heat. Add rice and 1 teaspoon salt and cook until rice is tender, 20 to 25 minutes. Drain rice and transfer to large bowl.

2. Whisk vinegar, mirin, miso, ginger, and lime zest and juice together in small bowl until miso is fully incorporated. Season with salt and pepper to taste. Measure out ¼ cup vinegar mixture and drizzle over rice. Let rice cool to room temperature, tossing occasionally, about 20 minutes. Set remaining dressing aside for serving.

3. FOR THE SALMON AND VEGETABLES: While rice is cooking, adjust oven rack to lowest position, place aluminum foil-lined rimmed baking sheet on rack, and heat oven to 500 degrees. Pat salmon dry with paper towels, rub with oil, and season with salt and pepper.

4. Once oven reaches 500 degrees, reduce oven temperature to 275 degrees. Remove sheet from oven and carefully place salmon skin-side down on hot sheet. Roast until center is still translucent when checked with tip of paring knife and registers 120 degrees (for medium-rare), 4 to 6 minutes.

5. Portion rice into 4 individual serving bowls and sprinkle with some of nori, if using. Flake salmon into large 3-inch pieces. Top rice with salmon, radishes, avocado, and cucumber. Sprinkle with scallions and drizzle with reserved dressing. Serve, passing remaining nori separately.

EXCELLENT SOURCE OF
Protein, Vitamin A, Riboflavin, Niacin, Pantothenic Acid, Vitamin B6, Folate, Vitamin C, Vitamin K, Copper, Manganese, Phosphorus, Potassium, Selenium

PER SERVING
Cal 540; Total Fat 18g; Sat Fat 2.5g; Chol 60mg; Sodium 410mg; Total Carbs 64g; Fiber 9g; Total Sugar 7g; Added Sugar 0g; Protein 31g

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