Salmon Rice Bowl
2 people
00h 15
00h 25This nutritious Salmon Rice Bowl is easy to assemble and perfect for a low-hassle weeknight dinner. You can add or switch out to your favourite vegetables to make your perfect dish.
Ingredients and Method
Ingredients
- 200g Sushi rice
- 240ml Water
- 2-3 tbsp Rice Vinegar
- 1 tsp Sugar
- Pinch Of salt
- 300g of Fresh salmon
- 2 tbsp Soy sauce
- 1/2 tsp Sesame oil
- 1 tbsp Siracha
- 1 Lemon, juiced
- 1 Spring onion
- Half a Cucumber
- 1 Avocado
- 1 Beetroot
- A pinch Sesame seeds
- A pinch Black sesame seeds
Method
- Add the rice to a sieve and submerge it in a bowl of water. Wash and shake the rice a few times to remove excess starch.
- Add the rice to a pot and add 240ml of water. Cover the pot with a lid and bring to a boil. Stir occasionally to stop the rice from settling at the bottom of the pot. Once the water is bubbling, reduce the heat and let it simmer for 10 minutes. When the water has evaporated, take the pot off the heat and set it aside for 10 minutes.
- Remove the lid, fluff the rice and transfer it into a bowl. Mix the rice vinegar, sugar and salt together and pour onto the rice. Gently mix.
- In a separate bowl, mix the soy sauce, sesame oil, sriracha and lemon juice together. Then slice the salmon into cubes and pour the sauce onto the salmon and mix well.
- Prep your vegetables and assemble your bowl. Add the rice first, then the seasoned salmon and your sliced avocado, beetroot and cucumber. Sprinkle over the sliced spring onion, sesame seeds, black sesame seeds and serve.
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