Experience a harmonious blend of South American and Asian flavors with this vibrant fusion bowl. Featuring a base of nutty quinoa and delicate sushi rice, topped with succulent miso-chimichurri marinated salmon and creamy edamame guacamole. Fresh tropical mango or papaya adds a sweet contrast, while toasted sesame seeds and bright chimichurri drizzle bring texture and zest. Garnished with fresh cilantro or parsley, this colorful and aromatic dish perfectly combines the richness of the Andes with the subtle nuances of Oriental cuisine for a truly unique and delicious meal.
with Quinoa, Sushi Rice, Miso-Chimichurri Marinated Salmon, and Edamame Guacamole
Ingredients for 4 People
- For the Bowl Base
- 150 g quinoa (preferably tricolor)
- 150 g sushi rice (or short-grain rice)
- For the Marinated Salmon
- 400 g salmon fillet (preferably skinless and boneless)
- 2 tablespoons light miso paste (shiro miso)
- 2 tablespoons soy sauce
- Juice of 1 lime (or lemon)
- 1 teaspoon honey (or agave syrup)
- A small piece of fresh ginger (about 2-3 cm), grated
- 1 clove garlic, minced (optional)
- For the “Fusion” Chimichurri
- 1 bunch fresh parsley
- 1 bunch fresh cilantro (or part of the cilantro leaves for a more “South American” touch)
- 2 tablespoons white wine vinegar (or rice vinegar for a milder taste)
- 1 tablespoon lime juice
- 1 fresh hot chili pepper (or half a teaspoon chili flakes)
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Extra: 1 teaspoon dark miso (optional, but adds an extra kick)
- For the Edamame Guacamole
- 150 g shelled edamame (fresh or frozen)
- 1 ripe avocado
- 1 fresh scallion (white part), finely chopped
- Juice of 1 lime
- 1 tablespoon soy sauce
- Salt to taste
- Pepper to taste
- Toppings and Garnishes
- 1 ripe mango or 1 ripe papaya, diced (optional: pineapple for a more acidic taste)
- Toasted sesame seeds or coarsely chopped peanuts
- Fresh cilantro or parsley leaves
Preparation
- Cook the Quinoa and Rice
- Rinse the quinoa thoroughly under cold water, then cook it in a pot with twice its volume of slightly salted water (it will take about 15 minutes). Fluff with a fork and set aside.
- For the sushi rice, rinse it under cold water until the water runs clear. Place it in a pot with an equal amount of water and cook on low heat, covered, for about 10-12 minutes, then let it rest for 5 minutes off the heat. If you wish to season it in sushi style, dissolve one teaspoon of sugar and a pinch of salt in a couple of tablespoons of rice vinegar and mix them into the warm rice.
- Prepare the Marinade and Salmon
- In a bowl, combine light miso paste, soy sauce, lime juice, honey, grated ginger, and (if desired) minced garlic. Mix well.
- Cut the salmon fillet into cubes or strips and immerse them in the marinade for at least 20 minutes (you can marinate for up to an hour for a more intense flavor).
- After marinating, quickly cook the salmon in a hot non-stick pan (or on a grill) for a couple of minutes on each side, so it remains juicy and slightly glazed.
- Prepare the “Fusion” Chimichurri
- Finely chop parsley, cilantro, chili pepper, and garlic (a mini-blender can also be used).
- Combine the vinegar, lime juice, olive oil, and a pinch of salt.
- For a more intense flavor, add one teaspoon of dark miso: it will add depth and an additional “umami” touch. Mix well and set aside.
- Edamame Guacamole
- Cook the edamame if frozen (just a few minutes in boiling salted water).
- In a bowl, mash the avocado with a fork. Add the edamame (you can leave them whole or partially mash them), chopped scallion, lime juice, soy sauce, a pinch of salt, and pepper.
- Mix until you achieve a chunky yet smooth cream.
- Assemble the Bowl
- In a large bowl or in four individual bowls, layer quinoa and rice.
- Top with the glazed salmon cubes.
- Add a few spoonfuls of edamame guacamole.
- Incorporate diced mango/papaya (or pineapple) for a sweet and fresh contrast.
- Finish with a drizzle of “fusion” chimichurri and sprinkle with toasted sesame seeds or chopped peanuts.
- Garnish with a few fresh cilantro or parsley leaves.
Tips and Variations
- Vegetarian Version: Replace the salmon with tofu or tempeh. Marinate them the same way and cook until slightly golden.
- Extra Spicy Touch: Add a sauce made from Peruvian peppers (ají amarillo) mixed with a bit of yogurt or coconut milk.
- Experiment: If you desire a more “grilled” flavor, you can finish the salmon (or tofu) with a brief stint under the broiler after sautéing.
This dish combines the richness of Andean quinoa and the softness of typically Asian sushi rice, with miso-marinated salmon and a “twisted” chimichurri to add an oriental flair. The edamame guacamole provides creaminess and color, while the South American tropical fruit brings sweetness and freshness.
Serve this fusion bowl to impress your guests with a blend of flavors that spans two continents in one single dish. Enjoy your meal!
