Posted February 9, 2016 Eat + Drink PDX DC In our fast-paced world, there’s a good reason why bowl meals have risen from food-court fare to weekday favorites. Simple, versatile and family-friendly, one-bowl meals are a great way to mix up menus while keeping preparation easy (and having leftovers for lunch). Here are two suggestions from Kimpton menus to take you from East to West. Chirashi Bowl – Serves 2 Executive Chef Yo Matzuzaki A sashimi-inspired option, the Chirashi Bowl tastes best with sushi-grade seafood. 2½ oz. sashimi-grade tuna, diced 2½ oz. sashimi-grade salmon, diced 2 ½ oz. sashimi-grade yellow tail, diced ½ of an avocado, diced 2-3 t. salmon roe (“ikura”) ½ c. soy sauce, Tamari preferred 1½ c. cooked sushi rice Shredded seaweed, wasabi, and picked sushi ginger (for garnish) Place all topping ingredients in a mixing bowl and toss gently with the marinade. Let stand 2-3 minutes. Divide sushi rice into two soup bowls.

Add half the marinated seafood to each bowl, and garnish as desired. Quinoa Bowl – Serves 4 Red Star Tavern (Portland, OR) The dressing for this ­flavorful southwestern-inspired bowl works best with a light-flavored oil. 1 T. toasted coriander seeds ½ dried ancho chile, seeded and stemmed ¼ c. Katz honey vinegar Zest of one lime ¾ c. blended olive oil or rice oil 1½ c. quinoa, rinsedjiro dreams of sushi playing in hawaii 3 c. shaved red cabbage or oven-roasted root vegetableswhere to buy sushi grade fish cincinnati 2 c. grilled chicken or pulled pork, shredded – or braised tofu, slicedwhere to buy sushi grade fish in memphis

2 c. cooked kidney beans Pickled carrots, for garnish Directions for the dressing: In a hot pan, toast the coriander seeds and ancho chile. Watch carefully to make sure they don’t burn. Remove from heat, let cool and grind in a spice grinder (or mortar and pestle). Add the lime zest to the spices. Stir in the honey and vinegar. Add the oil to the spice-vinegar mixture. Adjust with salt and pepper to taste.sushi grade fish naperville Directions for the quinoa:jiro dreams of sushi bittorrent Place the water and quinoa in a pot over medium-high heat and bring to a boil.haru sushi menu park ave Reduce to a simmer, then cover with a lid.sushi ingredienser online

Allow to simmer 15 minutes. Drain any excess water. Divide quinoa evenly between bowls and add toppings. Drizzle dressing, using 2 T. of dressing for every ½ c. quinoa. *Leftover dressing will last in the refrigerator for up to 1 week. Send me an email Hooked Fish & Meat Fresh fish & meat daily, poultry & game, award-winning free-range bacon, organic oils & deli products. **WE NOW DELIVER WITHIN A 10 MILE RADIUS** 423 Photos and videosViewing Tweets won't unblock @HookedFish1.Organic Beef, Fresh All Natural Beef, Pork, Poultry & Seafood. Our Store Hours:  9:00am - 6:30pm, Monday - SaturdayPrime Cuts - Please stop in and  try our large variety of sausage, Beef,Turkey Jerky's, ring bologna,summer sausage,Bratwurst, Italian,German,Polish,Swedish sausage.  Also you have got to try our Pit Hams, 5 Flavors of Bacon, Smoked Pork Loin. We make over 180 different varieties of products.Fresh Wild caught Salmon, Organic Salmon, Walleye, Lake Perch, and Sushi grade tuna.

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