Asian Salmon Bowl
Equipment
Ingredients
Main Ingredients
salmon (fresh)
440 g
basmati rice (dry)
150 g
edamame beans (frozen)
60 g
seaweed (dried)
60 g
nori sheets (dried)
8 piece
cucumber (fresh)
2 piece
Seasonings & Sauces
soy sauce (liquid)
30 ml
rice vinegar (liquid)
30 ml
crispy chili oil (liquid)
5 ml
sesame seeds (raw)
10 g
Instructions
Cook the rice
Cook basmati rice according to package instructions until fluffy.
Prepare cucumber salad
Slice cucumbers and mix with soy sauce, rice vinegar, and crispy chili oil.
Toast nori sheets
Quickly toast nori sheets in a dry pan until crispy.
Cook the salmon
Pan-fry salmon until beautifully pink and just cooked through.
Assemble the bowls
Mix cooked rice with sesame seeds, then arrange salmon, edamame, seaweed, cucumber salad, and nori in bowls.
Original recipe
Storage
Best eaten fresh. Rice can be stored separately in fridge for 2 days
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