Weekday Rice Bowl

 One of the bounties of the Santa Monica Farmers' Market was the availability of fresh ginger root, possibly the best ginger I have ever had. I began hashing together some ginger based sauces and came up with this for a weekday meal:

one inch ginger, thinly sliced

2 cloves garlic, microplaned

3 tbsp soy sauce

2 tbsp mirin

1 tbsp fish sauce

(You can double this recipe easily and store it, which is a nice way to save some labor for a meal next week).

If I am cooking salmon, then I sous vide up three fillets at 110 degrees for forty minutes (if frozen), and then carefully remove them and let them soak in the marinade. If doing mushrooms, then I presoak the mushrooms in the marinade. In either case, reserve the marinade as a sauce for the bowl.

Optional: add green onions, quartered or thinly sliced

Optional: sous vide some soft boiled eggs (8.5 minutes@194). This can be done up in advance, of course, but I find it a good protein for a vegetarian rice bowl.

While the cooking is happening, 

prepare a vegetable in the steamer. Get it ready to go. 

Get the rice ready to go, and then set them to be done all at the same time.

Chop up an avocado

If salmon, I typically dry the fillets and cook them at high heat to crisp up the skin. If mushrooms then, just strain out the marinade and cook.

Once the rice is ready, spoon into bowls, add the mushrooms or salmon (skin side up), cut the egg in half (vertically). Add the chopped avocado. Top with Bonito Flakes, sriracha mayo,  and the sauce.

I typically serve this with steamed bok choi, on the side.