Shalom Japan’s Lox Bowl Recipe (2024)

We enjoyed this crazy mashup! I followed the recipe to a T and found the different textures and flavors very imaginative - the refreshing and crunchy cucumber in contrast to the soft, rich lox and avocado, and the combination of salty, sweet, hot and umami. The chili mayo is great. I added more sriracha and vinegar than called for to get more punch. Next time, however, I would leave out the capers. I love them in most dishes, but here I found them a little odd.Otherwise, a hit!

From the photo, this looked very appealing to me, until I read the list of Japanese ingredients which I don't have and which won't be easy to find. I plan to make a simplified version: rice, avocado, cucumber, smoked salmon. It will be seasoned with a simple lemon vinaigrette, and garnished with chopped red onion, capers and cilantro. It will look just like the photo!

This is a cake on cheetah chirashi zushi, which translates more or less as "scattered sushi". It is a very typical way of serving sushi for dinner in a Japanese home. Usually the different ingredients are set out in bowls on the table, and everyone as but they want to their own bowl of rice. More or less the way my mom would do taco night in southern California when we were kids. I lived with three families over a 12-month period in Japan back in the 80s, and all three served this for dinner

What is kombu and what can be its substitute?

Family loved this. Will make again with two edits: 1) at least double the sriracha because 1 tsp gives color but no heat to the sauce, 2) omit the capers because the sharp salty-briny flavor felt out of place in this bowl. I made extra sushi zu and kombu strips so that it’s easier to assemble next time.

So good!!! We made vegan carrot lox & used vegan mayo for the sauce. Also probably tripled the cucumbers as we have so many in the garden.

This is my family's favorite dish, with just a few changes: no capers and twice as much sweet kombu and nori. Also, I always use gochujang to taste instead of sriracha in the mayo because I always have the former on hand. A high quality furikake sprinkled on the rice is also delicious, as is a small spoon of wasabi on the side. Even just as written, though, it is seriously yummy.

I have fixed this several times for dinner. After the first time, I decided to combine steps one and two; not sure why they are separate sauces. Perfect dinner; I just scale back to making enough for 1-2 servings as needed.

This is a really great dish. Made it exactly as the recipe called for. Was initially concerned that so many flavors would be overwhelming or would be too "mushed" together, but it was just wonderful. We will have this again and again. Great luncheon dish. Can't wait to make this for friends.

As an additional mash-up, I made this for lunch over leftover Persian dill rice, which complemented the lox/cucumber/caper theme.

This is a family favorite--very often requested. We prefer it with the addition of dried shiitakes simmered ultimately like the kombu and sometimes substitute kimchi for the Japanese pickle and use furikake on the cooked rice. No capers. It's delicious!

This was very meditative to make. Lots of steps that are all simple. And it came out delicious! My kombu was a little tough - maybe I overcooked it. But I thoroughly enjoyed this meal! (also, left out the capers as others have suggested. Aside from the smoked salmon, there's not much else to give it that lox bagel feel, so they felt strange to add.)

Delicious recipe! I’ve made this several times now and it is always so good. I do omit the capers because frankly, I don’t want that flavor in the dish. And I usually cut the sushi zu sauce in half as I don’t have any other uses for the leftover sauce. It’s a keeper!

In step 4, do you discard the water after simmering?

Check to see if your rice vinegar says “seasoned rice vinegar” on the front. In this case it already has the salt and sugar added and is ready to be added to the sushi rice- you don’t need to mix it with more salt and sugar.

3/4/21 - made for us. Quite good, delicious. Next time a little less rice per person, more avocado, a little more sushi-zu. I added dill and cherry tomatoes cut in half because I didn't have Japanese pickles.

I made it with regular short grain rice in a cast iron pot and the method did not work for that at all, I had to redo it 3 more times. Otherwise though I followed the recipe pretty close and it turned out delicious! Lots of steps but none of them difficult. I made the two sauces the day before. Also I used smoked salmon, and no pickles.

This is called a “Lox Bowl,” but I have a strong suspicion the creators are actually thinking of *smoked salmon* and not lox, which would be too salty and dominant in this application.

Kombu is a thick dried seaweed that helps add a lot of flavors to broths. You can find Kombu and pretty much all these ingredients in a Whole Foods, if you have one near you.

Outrageously good. It was worth all the work.

So good!!! We made vegan carrot lox & used vegan mayo for the sauce. Also probably tripled the cucumbers as we have so many in the garden.