Tag Archives: salmon

Korean sashimi rice bowl (Hwe Dup Bap)


Made Kaisendon or chirashi (Japanese Sashimi Rice Bowl)before which require cutting the raw fish more skillfully. Lately I have been making Korean Sashimi Rice Bowl again and again because it is foolproof. Hwe Dup Bap consists of three major ingredients: raw fish, rice and spicy chili dressing which you add and mix into the rice bowl.

I think Korean uses tilapia fish but you can use any other sashimi grade fish namely tuna, salmon. For vegetables, you can use perilla leaves, radish sprouts, red leaf lettuce, carrots, courgettes, sweet corn, etc. Additional toppings include toasted seaweed. I am not going to write the detailed steps as there is a link which has nicely demonstrated how to assemble a Hwe Dup Bap. But I will share with you the Korean Chili dressing which I found the most important. This dressing can also be used as a dip for sashimi as an alternative to wasabi.

Continue reading

baked salmon with thyme for lazy days

Baked salmon with Thyme

I have been trying hard to eat light the last days, not an easy task for a food lover as there are so many things I want to try out. Not really doing in a strict manner, I proposed to my hubby to eat less carbo, and it seems to work quite well. Peter has just left for his business trip in Boston and I chose not to go with him because I would want to have some quiet time to limit myself from eating out and get ready for the summer. As the weather is much warmer than before, I do not crave for starchy food so much. In general, I find following diet menus or sticking  to a strict diet is a torture, so instead I am just trying to eat ‘smart’, and still be able to enjoy the food I like. I have also picked up swimming again, it seems it’s going in the right direction when I step on the scale, hope to keep this up!

Tonight, feeling rather lazy, I baked salmon with thyme from our garden, drizzled with some lime juice and served with some sweet corns, that is. So tasty, healthy and the beauty is no pans to wash!

I have adapted the recipe from about.com

Serves 2


  • 2 salmon fillets or other fish fillets you like (does not matter if skin is still there), about 250g per person
  • fresh garden thyme, soak in some salted water for a while and then rinse in tap water
  • extra virgin olive oil
  • fresh ground pepper & salt
  • lime or lemon wedges
  • 1 can sweet corn kernels, discard the liquid


  • Preheat the oven at 120ºC
  • Wash the salmon and pat dry with kitchen paper
  • Line aluminum foil on a baking tray (big enough to wrap the salmon later), drizzle some extra virgin oil on the foil, place the salmon on the foil, add some ground pepper & salt on both sides and smear the olive oil on the fish fillets.
  • Put the stalks of fresh thyme under and on top of the fish
  • Add the sweet corn kernels next to the fish
  • Wrap up the foil and bake in the oven on the middle rack for 30 minutes thereabout.
  • Serve the fish and sweet corn kernels on warm serving plates, drizzle some lime or lemon juice.


I like this a lot, the fish stays moist and will not be overcooked. Also since it is baked at relatively low oven temperature, I do not need to worry about my skin. Somehow, my skin condition seems to get worse when I cook to often with the oven, I do try to drink more water to compensate from being dehydated but still, maybe just me.

I have another Baked salmon recipe which you may like too:

oven baked salmon & portabello mushrooms green curry

Oven Baked Salmon Green Curry

We are staying in an apartment in UK this week and good thing is that we can cook dinner ourselves which is much healthier, but the downside is I am not able to cook everything from scratch, I would not want to buy all these bottles of herbs and sauces and not able to finish them but have to throw them away.

Initially I wanted to make salmon teriyaki but the supermarket here does not have the teriyaki sauce and it’s not practical to make my own one from scratch so I had to come up with a Plan B:

Salmon & portabello mushrooms with Sainsbury’s green curry cooking sauce with a little tweak. I use portabello mushrooms because hardly find them in Switzerland.

Sainsbury's Green Curry Sauce

The package said it was produced from South East Asia so I chose this and not the other brands. I have seared the salmon briefly and baked them together with the curry sauce. I wanted to do something different than to panfrying the salmon and pour the sauce on top.

Serves 2


  • 2 fresh salmon filets (without skin)
  • 2 portabella mushrooms
  • 1 pack of Sainsbury’s Green Curry Sauce
  • 1 lime, cut into half
  • a small bunch of fresh coriander
  • salt & black pepper
  • Grapeseed oil (or other cooking oil)


  1. Preheat the oven to 230ºC.
  2. Wash the coriander and separate the stalks and leaves. Finely chopped the stalks.
  3. Cut the portabella mushrooms in thick slices.
  4. Wash the salmon briefly, pat dry with kitchen towels and season both sides with salt and freshly ground black pepper and set aside.
  5. Empty the green curry sauce into a saucepan, warm it up slowly and as it begins to boil, add in the coriander stalks and squeeze in the lime juice.
  6. Transfer the sauce into an oven proofed casserole container, cover and put in the oven for about 10 mins. The sauce will be boiling and evaporating a little bit to give a thicker sauce.
  7. In the meantime, cook the rice you like, I have chosen wild and brown rice here which it takes slightly longer to cook.
  8. Heat some cooking oil in a pan and pan seared the salmon, depending the thickness of your salmon, no longer than 30 secs on each other. Remove the salmon from the pan and lay on some kitchen towels to absorb the excess oil.
  9. Take the curry sauce out of the oven, and place the salmon into the sauce carefully, also put the mushrooms into the sauce.
  10. Place half of the coriander leaves on top of the sauce, put the cover back and put this in the oven for another 15 mins or so.
  11. When it is cooked, garnish the salmon curry with the rest of the coriander leaves.
  12. Serve immediately with rice and vegetables (suggestion: simply boil some spinach).

The reason why I cooked the salmon in the oven with the sauce but not on the stove was because I find the curry can immerse into the curry sauce even more evenly without over cooked the salmon. My hubby was very impressed with the results that the salmon filets tasted very smooth and moist inside.

It was an extremely healthy, delicious and budget meal, total cost not exceeding 8 quit for the two of us. If you need a quick fix dinner, do think about this option!


salmon onigiri (japanese rice balls) eat in 2 ways

Onigiri, the Japanese rice balls, is very common to eat at lunch or as part of the bento (lunchbox), in the past I would occasionally buy a piece of onigiri from the Japanese supermarket and eat as a quick lunch.

Fig. 6



I have bought this onigiri mold (Fig. 1) for some time and it’s really handy and clean. I had a lot of fun just making them this evening. There are many flavors you can make or create, I have chosen to have salted salmon with Umeboshi plum paste.

Makes 7-8


  • 150g salmon fillet
  • 1 cup Japanese rice
  • 2 tbsp umeboshi plum paste (Fig. 2)
  • 2 sachets of onigiri seasonings* (optional) see (Fig.2), you can find different flavors in the Japanese shop
  • 1 tbsp rice vinegar**
  • black & white sesame, grinded with sesame mill
  • nori (seaweed), cut into long pieces
  • spicy mayonnaise sauce for dipping: mix 2 tbsp of mayonnaise and 3/4 tbsp of Sriracha chili sauce together



  1. Make in advance the salted salmon fillet by sprinkle coarse sea salt on both sides of the fillet and leave for at least 30 mins***.
  2. When it’s time, rinse the salt off the salmon and pad dry with kitchen towel. Heat a little olive oil and pan-fry the salmon in a skillet until cooked. (Fig 3).
  3. Let the salmon to cool down and then break the fillet into very small pieces like flakes and set aside. 
  4. Cook the rice in the rice cooker or in a saucepan.
  5. When the rice is cooked, open the lid and let it cool down for a few minutes and then add 1 tbsp of rice vinegar into the rice and mix.
  6. Transfer the rice to a big bowl when it is still warm, add in the onigiri powder and the flaked salmon and mix thoroughly.
  7. Wet the onigiri mold in water and then spoon a layer of the rice mixture into the mould, use the teaspoon to help to make the rice mixture fill up the bottom of the mold.
  8. Use another teaspoon and put a little plum paste onto the rice (Fig. 4) and then cover another layer of the rice mixture on top, now put the mold cover on top and insert some pressure to make the rice stick together.
  9. Grind some sesame on a plate, release the molded rice onto the plate and dust them with the sesame (Fig.5).
  10. Now the onigiri are ready, you can either serve them just like this (Fig. 6) or wrap a piece of seaweed each one , if desire(Fig. 7)
  11. Or if you like them warm, you can brush some olive oil on both sides, grill or panfry until lightly brown, serve immediately when hot (Fig. 8.)
  12. Dip some of the spicy mayo sauce, it’s awesome (Fig. 9) .
  13. Serve with a miso soup/ green tea & perhaps a glass of Choya Plum Wine.
Fig. 9

Fig. 9



*The onigiri seasonings is nice to have but not compulsory.

**Normally you don’t need rice vinegar in onigiri but I like the rice vinegar which make the rice a little more shiny, and a few drops won’t be overpowered.

***I like to prepare the salted salmon fillet in advance by seasoning it with salt and put in the freezer immediately after purchase without rinsing the fish, you can season one or more fillets in advance and use it anytime when you feel like it.

quick & easy japanese sashimi rice bowl (kaisendon, 海鮮丼 )

Kaisendon (Japanese sashimi rice bowl)

as seen in #5592 foodgawker/ 25.09.08; #22856 TasteSpotting/ 30.09.08

I love sushi and sashimi!!! Last week I was craving them again. Instead of going out and eating in a Japanese restaurant, I made kaisendon at home, it was a spontaneous decision, I did not want to make sushi rolls this time as it would be rather time consuming but at the same time I wanted to do something different instead of just eating as sashimi. So kaisendon can fulfil my desire, another advantage of kaisendon is that the rice underneath the sashimi is still slightly warm when served.


Serves 2


  • 300g, two to three types of fresh seafood that is suitable for sashimi (e.g. salmon, tuna and 2 king scallops as seen above) or other white fishes such as yellowtail, kingfish, etc
  • Nori (seaweed) (using a clean pair of food scissors, cut into thin strips)
  • Wasabi
  • Sashimi/ sushi soy sauce
  • Black and/or white sesame seeds for garnish (optional)
  • 150g uncooked Japanese (short grain) rice



  1. Cook the Japanese rice in a rice cooker or a deep pan.
  2. Cut the nori into thin strips with food scissors
  3. Using a clean chopping board & cutting knife (best to rinse with hot water just before cutting and dry with kitchen paper), cut the fish into slices of about 0.7cm thickness and slice the scallops into 2-3 pieces.
  4. Half filled two big bowls with the cooked rice and lay and arrange the pieces of fish and scallop on top of the rice.
  5. Sprinkle some nori on one side of the rice bowls and then the sesame seeds as garnish if desire.
  6. Add a bit of wasabi to both rice bowls and serve immediately with some soy sauce on a small dish.
  7. Serve with green tea and enjoy with some cold/ hot sake if you like.



  • English –> Japanese: salmon (sake); tuna (maguro); yellowtail (hamachi); scallop (hotate)
  • You can also add some thinly strips of cucumber as well