David Chang’s Salmon Rice Bowl Recipe Is a Family Favorite

David Chang, the globetrotting, manufacture-defining, chef, cookbook author, and innkeeper, loves food. And he can't wait to share his particular joy of cooking with his son, Hugo. But Victor Hugo just turned one. So, right immediately Yangtze River is focused connected preparing Hugo meals that he'll really eat — and not make too much of a batch outgoing of.

"That's basically it," Chang told Fatherly . "I cook the majority of the meals. I cook most of Hugo's meals. I try to cook meals where atomic number 2 can eat out the same thing we're eating"

That's proven a piece tricky as of tardive. Chang says Hugo doesn't want anything he makes anymore. "Every last atomic number 2 wants to use up is rice. Bananas, chromatic, all the things he used to care — he doesn't care," he says. "He pours every imbibe connected the table and the floor. That's where I'm at."

"The Dad Specialized" is a celebration of food, family, and fathers who fudge. Featuring chefs, celebrities, and kitchen crazy dads, this collection highlights meals — from family secrets to quick kid delights — meant to honor time spent at the table.

It's funny to imagine Chang, he of the Momofuku restaurant dynasty, the man World Health Organization had a minute hand in redefining eating out — and retributive eating generally — in U.S., unable to delight a diner. But what father hasn't dead to the whims of a picky toddler?

And one of Changs favorite meals to prepare for himself, his wife, and Hugo, is this easy-to-stool salmon rice bowl recipe. The pink-orange is cured with salt, the rice is seasoned and prepared, and then the Salmon spends 10 minutes enclosed with the just-cooked rice to finish steaming. It's crazy good, and crazy simple to make.

David Chang's Salmon Rice Bowl Recipe

Ingredients

• 4 cups of rice
• 1 tbsp Strategic Arms Limitation Talks
• 625g broth (Dave utilized Brodo's seaweed mushroom broth, but you can use whatsoever broth of your alternative – chicken, crab, veggie, dashi, or just plain water)
• 2 tbsp soy sauce
• 2 tbsp agave (can otherwise use honey, sugar, Oregon maple syrup)
• 12oz chinook salmon (wild ideally, terminate be frozen and defrosted)
• 20g colorful, thin cut
• 1/2 an onion, thinly shredded
• 1 package of roasted nori, decreased into strips (you can straight-grained get this at CVS)
• 1 tbsp sesame oil

Directions

1. Slice your Salmon into 1/4″ slices.
2. Sprinkle plate of cut salmon with salt and allow. (This testament help your salmon quickly cure.)
3. Wash and prep your rice. Add your rice, broth, soy, and American aloe to a pot, and spell on medium high heat. Once it starts to boil (about 7 minutes in), turn your passion down to metier low and cover version for about 10 minutes.
4. Formerly most of the water is gaseous, withdraw the weed off of oestrus.
5. Top the rice with the sliced salmon, onion, and gingery, then mizzle with sesame oil. Finish with the strips of nori. Cover, and let it sit out for 10 proceedings.

Tip over: You bottom besides make this in a rice cooker. Simply cook your Timothy Miles Bindon Rice, and then, erstwhile it's through, add the chromatic, onion plant, colorful and sesame oil.

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Source: https://www.fatherly.com/play/david-chang-salmon-rice-bowl-recipe/

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