The best bowls are delicious, complete and convenient

Do you remember when the only thing served in a bowl was soup, breakfast cereal or an ice cream sundae? My, how things have changed! Today bowls are a vehicle for just about anything and the term food “bowl” actually refers to a style of food, not just a type of dishware.

The first food bowl I remember eating was at Chipotle, and it was filled with their fajita burrito fixings. Instead of having everything rolled up in a giant tortilla, my lunch was served in a bowl on a bed of rice and lettuce. At the time I was trying to save calories by not eating the tortilla. And while I’m not sure I accomplished that, it sure did taste good and was easier to eat.

I have grown to like making bowls at home. Depending on the ingredients used, they can be a healthy way to enjoy a delicious, complete and convenient meal.

I have found there are some key types of ingredients included in most bowls, including a combination of textures and flavors.

There is always a base of some kind that can be almost anything such as rice, noodles, grain, lettuce or even hash browns. This is typically the highest volume ingredient in the bowl. On top of the base is usually a protein, vegetables and then a variety of other ingredients offering different textures and flavors like crunch, creaminess, and often a little zing.

The internet is full of recipes for almost any type of bowl you desire; no course or culture is exempt. I have made versions that include Big Mac, lettuce wrap, breakfast taco, poke, and grains, but one of my favorites is this recipe for Asian Salmon Bowls.

This recipe combines my favorite parts of several recipes. It includes bite-sized pieces of salmon briefly marinated in a teriyaki-style sauce that is then quickly cooked in the oven and then broiled to add color and texture. The salmon is joined by edamame, carrots, cucumber or quick homemade Asian pickles, avocado, green onion, and a drizzle of extra marinade and Sriracha mayonnaise, all topped with a generous sprinkle of sesame seeds. All of this sits on a bed of cauliflower rice for me, but feel free to use regular rice if you prefer.

The result is a blend of textures and flavors that has become a favorite in my house.

I hesitate to call the sauce teriyaki, but it is definitely in that family. I usually make a double batch to keep on hand for other needs. It can be salty, so feel free to use a low-sodium version of soy if you prefer. The sauce doubles as a marinade for the salmon. You can use any protein you’d like, but you will need to adjust the marinating and cooking time. I have also used it with chicken and shrimp and had delicious success.

Then there is the cauliflower rice. I know this might not be something everyone will like, but I have grown very fond of it, as it takes on almost any flavor. Plus, bags of prepared cauliflower rice are both affordable and convenient.

Also included is a “recipe within the recipe” for my favorite Quick Asian Pickles. They add a lot of flavor but are not necessary. Pickled onions can also be a great addition.

I usually place all the ingredients on the counter, taco-bar style, and let everyone customize their own bowls.

The sky is the limit when it comes to ingredients you choose to include in your bowl, which means it offers something for everyone. Bowls are quick and can be a good way to use odds and ends of vegetables and protein you have in your fridge. They have become a hit in our family.

• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge. Contact Penny at DhCulinaryAdventures@gmail.com.

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Asian Salmon Bowls

1½ lb. salmon filet, skin removed, cut into 1“ cubes

For the marinade/sauce

1 cup soy sauce

3 cloves garlic minced

1 tablespoon fresh grated or minced ginger

4 tablespoons water

1 tablespoon rice vinegar

1 tablespoon sesame oil, toasted if you have it

2 teaspoons cornstarch

2 teaspoons water

For the bowls

12 to 16 ounces cooked cauliflower rice, or regular rice if you prefer

1 cup warm shelled edamame (I buy frozen already shelled)

1 cup shredded carrots

1 cup sliced seedless cucumber, or quick Asian pickles (see recipe)

1 avocado, diced

½ cup thinly sliced green onions

Red pepper flakes, optional

Sriracha mayo, optional (1 part Sriracha, 3 parts mayo, or to taste)

4 teaspoons sesame seeds

Combine soy sauce, garlic, fresh ginger, 4 tablespoons water, rice vinegar and sesame oil in sauce pan. Combine cornstarch and 2 teaspoons water in small bowl, mixing until smooth; add to sauce pan. Heat mixture until boiling, stirring until it begins to slightly thicken. Remove from heat and cool.

Combine salmon cubes and ¼ cup of cooled marinade in bowl, stirring to evenly distribute. Allow to sit in refrigerator 15 to 20 minutes. While salmon is sitting, preheat oven to 400°F.

Cover a baking sheet with aluminum foil. Spray with cooking spray or lightly oil. Place salmon in a single layer on baking sheet, separating into individual pieces, and place in preheated oven for 5 to 7 minutes. After 5 minutes, stir and place under broiler for another 5 minutes. Remove from oven.

To assemble, divide cauliflower rice between bowls. Add edamame, carrots, cucumber/pickles, avocado and salmon to each bowl. I like to add them in small piles on top of the cauliflower rice, but you can layer the ingredients any way you’d like. Sprinkle with green onions and drizzle with some of the remaining marinade. And if you like some spice, add red pepper flakes and a drizzle of Sriracha mayo to taste. Sprinkle sesame seeds over the top.

Serves 4

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Quick Asian Pickles

1 seedless cucumber, cut in half lengthwise and then into slices

1 cup rice wine vinegar

1 teaspoon soy sauce

2 teaspoons sugar

¼ teaspoon table salt

½ teaspoon red pepper flakes*

Combine all ingredients in jar, add lid and shake. Place jar in refrigerator and allow to sit at least 30 minutes or up to a few days. Pickles will develop more flavor as they sit. Shake well before serving.

*These are a little spicy, so feel free to eliminate or reduce the amount of red pepper flakes you use.