Here's something quick and oh so very Japanese to celebrate cherry blossom season. It may not be the real thing but it sure brings back wonderful memories of Japan. Kyoto, to be more exact, with its majestic temples and cozy restaurants, where I was slurping humongous bowls of steaming udon noodles on a daily basis. And yet I still don't know how to properly use those darn chopsticks. Go figure.
Here's what you need: brown rice cooked according to package directions in some dashi stock. Easy peasy to make. Really. See here.
Ummm, what else? Some sliced avocado, green onions, a few strips of wild salmon, shredded nori sheets ( the stuff you use to wrap sushi) and red tobiko (flying fish roe) to garnish. And to make it so wonderfully palatable some soy sauce and mirin (Japanese sweet cooking wine).
Cook your rice in the dashi stock. Cool. Season with a few splashes of tamari soy sauce and mirin. Divide into bowls and top with avocado, salmon, pickled ginger and green onions. Be generous with the latter. Unless you're going for oiling the wheels of romance here. Garnish with the shredded nori and tobiko. Enjoy!