A simple dinner of fish and rice in a bowl

One of my goals this year was to increase our consumption of fish. It coincided with another goal of mine which was to stay indoors and shop only once a week. Fortunately, there are now several home fish delivery options available and an incredible variety of seafood is on offer.

Patrick Hanlon and Russell Alford from Gastrogays have a long list of home delivery food suppliers on their website. They’ve been updating this list since March of last year and it’s a list I check out regularly when researching key ingredients. So having fresh salmon is now quite doable from the comfort of our homes.

Rice bowls make a fantastic dinner base, garnished with bright, flavored veggies or a protein like chicken or fish. A fried egg with a little kimchi is also ideal and so quick.

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Although I love sushi, it takes a while to prepare a family of five. We keep the homemade sushi on weekends. A more feasible option is to use cans or jars of tuna, smoked mackerel, or salmon.

Poke bowls

In recent years, poke bowls have landed on our shores in cafes and restaurants. Poke is a traditional Hawaiian dish of diced raw fish. Cold poke is usually served over hot jasmine rice. Cubed fish is folded in a seasoning of sesame seeds and spring onions and served with a sauce such as soy, ponzu or mayonnaise. It is a lovely way to eat fish, especially during the summer months when the sun is shining.

I used sushi rice here because it’s a fun alternative to regular long grain rice and this same recipe can be used if you want to put together sushi at home. The salty and sweet vinegar in fact. Be careful when seasoning this sushi rice: use a spatula to cut the rice, try to separate the grains, and avoid mashing them together.

It’s delicious with sautéed spinach or sautéed vegetables. A bag or two of frozen stir-fried vegetables is convenient to have, and the quality and nutrition are as good as they are fresh.

Recipe: SALMON SUSHI RICE BOWLS