Salmon Rice Bowl Mix (Printable Version)
# What You'll Need:
→ Salmon Marinade
01 -
10 ml peeled fresh ginger, grated
02 -
2 cloves garlic, shredded
03 -
15 ml chili garlic paste or sriracha
04 -
30 ml runny honey
05 -
60 ml tamari or soy sauce
06 -
680 g skinless salmon fillet, center-cut
→ Spicy Mayo Sauce
07 -
15 ml soy sauce
08 -
5 ml sesame oil, toasted
09 -
5 ml fresh ginger, finely grated
10 -
15 ml sriracha sauce
11 -
80 ml regular mayo or Kewpie mayo
→ Build Your Bowl
12 -
640 g fluffy jasmine rice, steamed
13 -
Nori sheets, to serve at the end
14 -
Sprinkle of sesame seeds, for finishing
15 -
160 g steamed tender edamame
16 -
1 ripe avocado, sliced
17 -
2 Persian cucumbers, halved and sliced
# Steps to Follow:
01 -
Scoop rice into four separate bowls. Add your salmon, cucumber, avocado, and edamame on top. Sprinkle with sesame seeds, swirl on that spicy mayo, and pop in a nori sheet on the side.
02 -
Get your oven fired up at 200°C. Lay out salmon cubes on lined baking tray. Roast about 8-10 minutes, then blast under the broiler 1-2 minutes more for crispy bits on the edges.
03 -
Stir together mayo with sriracha, ginger, sesame oil, and soy sauce in a small bowl. Mix until combined. Pop in the fridge until you’re ready.
04 -
Mix up soy sauce, honey, chili sauce, grated garlic, and ginger in a bowl. Dry the salmon, chop into big chunks, toss in the sauce, and stick it in the fridge. Marinate for at least 20 minutes, or leave it longer if you want—up to 8 hours.
# Additional Tips:
01 -
Let salmon soak for a minimum of 20 minutes for best taste and texture. Swap in whatever veggies you have handy or like best.