Cinco de Mayo and I bring you a sushi bowl. Oops. All I can say is you won’t be disappointed.
I realize more and more that I’m simply a terrible planner when an event or project or tasks stretches beyond the week I’m currently in/living. Just this morning, I’m just starting to think about Mother’s Day. Not that I have a whole lot of options for celebrating the moms in my life – but, planning is good. Same with my best friend’s birthday that is this month – I should get on that.
I’m doing 3 weeks of Facebook Live cooking demos on Tuesdays for patients during COVID-19. Today is the last one and I’m actually prepped recipe-wise, but I still need to do my script. I need to do it soon (obviously), but I’ve always been someone who performs best under pressure. It can drive those around me NUTS. My mother looks at me and just shakes her head – she has no idea where my procrastination comes from.
And my poor podcast co-host, Gina. We recently planned our next 6 months of content and she’s SO organized. There’s a Google Doc with a tab for everything and she has a template for every show and a theme for every month of content. She’s planning for fall and back to school and I’m over here scratching my head about whether school will even start and figure I’ll develop a plan when I have to.
My dad’s birthday was a few weeks ago and I knew I wanted to get him the Wallet Ninja. I ordered it only to find out that it was going to take 3 weeks to arrive (#COVID19). See, even when I have a plan and execute in time, my plan ends up botched. It arrived about 10 days after his birthday…but he does like it!
I so badly want to be that planner, but I’m just not. I’m a fly-by-the-seat-of-my-pants kind of chick. Long-term goals and tasks exhaust me. I’m incapable, it seems. So here we are on Cinco de Mayo – my cooking demo is Mexican-inspired, but my blog post is sushi bowls 🙂
That said, this was our dinner last night and it was the first dinner in a while where I was pretty smitten with the outcome. It was unique, simple enough, and had elements that we all enjoyed – little chicks included. Hope you love it, too!
- 2 cups dry short grain rice
- ⅓ cup rice vinegar
- 2 tsp sugar
- ¾ tsp fine salt
- 2 Tbsp black sesame seeds, divided
- ⅓ cup pure maple syrup
- 1 Tbsp toasted sesame oil
- 2 Tbsp low-sodium soy sauce
- 1 tsp garlic granules (optional)
- 1 Tbsp mirin
- 1½ lbs salmon fillets, skinless and chopped into 1-inch pieces
- 1⅓ cups shelled edamame, microwaved to heat through
- 2 ripe avocados, thinly sliced
- Cook the rice according to package directions. Meanwhile, whisk together the rice vinegar, sugar, and salt. After the rice is through cooking, pour the vinegar mixture and 1 tablespoon sesame seeds over the top and mix well. Keep hot.
- In a medium-to-large skillet, combine the syrup, sesame oil, soy sauce, garlic, and mirin; whisk well and place over medium heat. Allow to simmer for 2-3 minutes or until slightly thickened. Add the salmon and cook for 6-8 minutes or until cooked through and sauce is syrupy and thick.
- Serve the salmon over ¼ of the rice, along with scant ¼ cup edamame and ⅓ avocado. Sprinkle each serving with the remaining sesame seeds.