Evie Sweet’s Dorm Eats: January Homesickness
Returning from break can be challenging for college students, especially first-year students. After returning to the island from my time in Seattle, I wished I had brought bits of home. If I could find a recipe that reminded me of Washington, it would help me in feeling less homesick. One dish I had very often when living there was salmon. My mother and I would usually buy our salmon from two local Native American men who caught and cleaned the fish themselves. I wanted to create that same feeling of being home with Mom while I was here at school.
Living in the dorms can come with many challenges, yet the biggest challenge is the lack of cooking ability. There is one kitchen for my whole dorm, and we have mini fridges in our rooms. However, this is not enough for students to want to cook for themselves. I crafted an easy dorm recipe that only takes six ingredients and can be made in less than an hour.
I chose to craft a Salmon Musubi Bowl! This dish is straightforward and combines island flavors with the flavors of the PNW. Ingredients can easily be bought at your nearest grocery store, some even at UH’s student market. I enjoyed making this because it was easy and not time-consuming! Whether or not you’re from the PNW, this dish will surely ease the stomach aches at home!
Ingredients
1 Filet Salmon
3 Tablespoons Soy Sauce
1 Tablespoon Light Brown Sugar
Kewpie Mayonnaise (to taste)
Furikake Seasoning (to taste)
1-Minute Ready-Cook Sticky Rice
Instructions
Whisk soy sauce and brown sugar together in a small bowl until combined.
Place salmon and soy sauce mixture into a gallon Ziplock bag and marinate in the fridge for 30 minutes (if desired).
After marination, cook salmon in a small pan over medium-high heat for 4 minutes on each side.
After the salmon is cooked, remove the skin, place it in a bowl, and use a fork to shred it.
Cook rice according to instructions.
After the rice is cooked, place it in the same bowl as the shredded salmon and mix to preference.
After mixing, top with furikake seasoning and Kewpie mayonnaise.