Beautiful BC Bowl


This is a superb sushi-inspired bowl that you will want to make over and over again, like the Glory Bowl, Ymir Bowl and Backside Bowl from previous Whitewater Cooks books. It is a complete bowl of protein, grains and veggies with a wasabi-cilantro dressing. It will definitely become one of your go-to lunches or dinners. I think everything tastes so much better when you eat it out of a bowl!




4 6-oz pieces wild salmon

1 cedar plank, soaked for at least 4 hours



4 cups water

1 tbsp miso paste

1 1/2 cups pearl barley


Wasabi-Cilantro Dressing

1/2 cup rice vinegar

1/4 cup miso paste

4 tsp sugar or honey

3 tbsp sesame oil

2 tsp wasabi paste

2 tsp fresh lime juice

2 tsp soy sauce

1 cup cilantro, chopped


The Bowl

2 cups shiitake mushrooms, stems removed, sliced thinly or left whole, sautéed until brown in vegetable oil

12 long english cucumber, sliced

3 tbsp pickled sushi ginger, drained

6-8 radishes, sliced thinly and pickled in 1 tbsp rice vinegar,

1 tbsp sugar and a pinch of salt, let sit for 10 minutes

1 avocado, sliced 1 sheet nori, julienned into 12-inch strips

2 green onions, sliced thinly

2 tbsp sesame seeds, toasted

Whitewater Cooks more Beautiful Food (Book 5)



Bring water and miso paste to a boil.

Add barley and cook until tender (about 25 minutes).

Drain and rinse cooked barley under cold running water and leave in colander to drain for a further 10 minutes.

Transfer to a large bowl.


Wasabi-Cilantro Dressing

Place rice vinegar, miso paste, sugar or honey, sesame oil, wasabi, lime juice and soy sauce in a food processor and mix until combined. You could also make this dressing in a bowl using a whisk Reserve 2 tbsp for brushing on the salmon.

Add cilantro and blend for another few seconds.



Preheat barbecue to medium-high heat.

Place salmon on cedar plank, brush with a bit of the reserved dressing, and cook for about 20 minutes, brushing a few more times.


Assemble bowls

Place barley in each bowl.

Top with mushrooms, cucumbers, sushi ginger, radishes and avocado.

Place salmon filet on top and garnish with nori, green onions and sesame seeds.

Drizzle with Wasabi dressing and serve.

You can grill the salmon on the barbecue without the plank with equally delicious results or use smoked salmon if you are short on time.