Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


Find a Circle B Kitchen Recipe 

Some of Our Favorite Thanksgiving Fare

Asparagus Crepes with Gruyere Cheese         

      Circle B Kitchen Apple Crisp

Old Fashioned Brown Sugar Pie

Sweet Corn Pudding

Homemade Dinner Rolls

Spinach Salad with Dates and Almonds

               Kale Gratin

Caramel Pumpkin Custards

Persimmon Pudding Cake

Buttermilk Pie with Caramelized Pecans

Bread Baker's Apprentice Cornbread    

Buttermilk Angel Biscuits

And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Salmon Chirashi Rice Bowl

Summer has set in for reals here in the Midwest.  I’m talking about waking up to 75 degrees with 81% humidity and thunderstorms that roll through with the energy of an angry two-year old.  And while we might vehemently complain about the mosquitos, on the bright side, the garden is flourishing and the fireflies are magical. 

But more often than not, this time of year we’re in the mood for meals that are light, fun, and easy to throw together.  We’re also big fans of dinner in a bowl, and this salmon chirashi bowl is all that and more.

This isn’t technically a real chirashi bowl, which traditionally includes sushi rice topped with sashimi and a scattering of other raw ingredients.  This recipe started from one published in the Sunset Magazine not long ago.  My son had tried it and was disappointed in it and thought I might play with the flavors a bit. 

So after a little research, I put together a fairly traditional marinade for the salmon, and after messing with it a few times, landed on this version which not only gave tons of flavor to the dish, but provided a much-needed sauce for the rice.  We loved it, and taster-son concurred.  This is good stuff.

Even if July is mild or even cool where you are (hello S.F.!), salmon chirashi is a tasty dinner in a bowl for a lazy summer evening.  Here's the recipe...

Salmon Chirashi Rice Bowl

Two years down the line and this is still one of our favorite go-to mid-week meals, summer or winter or whenever.  I wanted to just share a little shortcut I've come up with for the marinade if you're pressed for time or even if you're not.  I just mix some hoisin sauce (Soy Vay makes a great one), some teriaki sauce and a few squirts of sriracha.  It's killer and easier than easy.  Enjoy!

click here for a printable recipe

Adapted from Sunset Magazine

Serves 4

1 pound salmon, pin bones removed, skinned and cut into 8 smallish pieces
1 ½ cups uncooked white or brown rice
1 cup chopped English cucumber
1 avocado, diced
several radishes, thinly sliced
1 sheet nori, torn into pieces (optional)
2 green onions, sliced diagonally
2 tablespoons toasted sesame seeds

For the marinade: (see headnote)
1/2 cup soy sauce
1 tablespoons wasabi powder
2 tsp sesame oil
¼ cup brown sugar
¼ cup catsup
1 tablespoon Chinese chili paste (or to taste)

Mix together the marinade ingredients.  Place the marinade in a Ziploc bag with the salmon, seal tightly and refrigerate for a couple of hours. 

Preheat the oven to 425 degrees

Cook the rice, and while that is cooking, remove the salmon from the marinade and place on a foil-covered baking sheet that’s been sprayed with nonstick cooking spray.  Save the marinade.

Roast the salmon for 8 minutes.   

Pour the remaining marinade into a small saucepan and bring to a boil and then remove the heat and reserve.

To serve, place some rice in each bowl and top with a couple pieces of the salmon.  Scatter the cucumber, avocado, nori, green onions and sesame seeds over the top.

You Might Also Like:


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Reader Comments (2)

I LOVE this stuff!!

August 6, 2011 | Unregistered Commenterthe husband

Do we need to use chopsticks here? The chinese looks make me feel hungry with this.

August 6, 2011 | Unregistered CommenterTres Delicious

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