“That’s basically it,” Chang tells Fatherly. “I cook the majority of the meals. I cook most of Hugo’s meals. I try to cook meals where he can eat the same thing we’re eating”That’s proven a bit tricky as of late. Chang says Hugo doesn’t want anything he makes anymore. “All he wants to eat is rice. Bananas, avocado, all the things he used to like — he doesn’t care,” he says. “He pours every drink on the table and the floor. That’s where I’m at.” It’s funny to imagine Chang, he of the Momofuku restaurant dynasty, the man who had a big hand in redefining eating out — and just eating in general — in America, unable to please a diner. But what father hasn’t fallen to the whims of a picky toddler? And one of Changs favorite meals to prepare for himself, his wife, and Hugo, is this easy-to-make salmon rice bowl recipe. The salmon is cured with salt, the rice is seasoned and prepared, and then the salmon spends 10 minutes enclosed with the just-cooked rice to finish steaming. It’s crazy good, and crazy simple to make.
David Chang’s Salmon Rice Bowl Recipe
Ingredients
4 cups of rice1 tbsp salt625g broth (Dave used Brodo’s seaweed mushroom broth, but you can use any broth of your choice – chicken, beef, veggie, dashi, or just plain water)2 tbsp soy sauce2 tbsp agave (can otherwise use honey, sugar, or maple syrup)12oz king salmon (wild ideally, can be frozen and defrosted)20g ginger, thinly sliced1/2 an onion, thinly sliced1 package of roasted nori, cut into strips (you can even get this at CVS)1 tbsp sesame oil
Directions Tip: You can also make this in a rice cooker. Simply cook your rice, then, once it’s done, add the salmon, onion, ginger and sesame oil.
