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Salmon Rice Bowl
Mains

Salmon Rice Bowl

Marinated, air-fried salmon over frozen brown rice with avocado, cucumber, cherry tomatoes and lettuce, topped with mayo and chilli crunch.

by Gerard · ↗ Original

Ingredients

2
  • Marinade
  • 45 g soy sauce
    or, for a soy-free option, Kikkoman's umami soy sauce alternative
  • 3 clove garlic
  • 10 g parsley
    a small handful, chopped
  • 10 g toasted sesame oil
  • 10 ml lime juice
  • Bowl
  • 450 g salmon fillets
    skinless; enough for generous bowls for two, or four smaller ones
  • 400 g frozen cooked brown rice
    pre-cooked frozen rice (2 minutes in the microwave) or freshly cooked in a rice cooker
  • 1 avocado
  • 100 g cucumber
  • 5 cherry tomatoes
    2-3 per serving, halved
  • 5 leaves lettuce
    romaine or any crisp lettuce, torn into pieces
  • 30 g mayonnaise
    Kewpie is the one I use
  • 15 g chilli crunch
    Momofuku chilli crunch, any chili crisp, or Sriracha
Tools (2)
  • air fryer
  • microwave

Steps

  1. Mix the soy sauce soy sauce45 gor, for a soy-free option, Kikkoman's umami soy sauce alternative , garlic garlic3 clove , parsley parsley10 ga small handful, chopped , sesame oil toasted sesame oil10 g and lime juice lime juice10 ml in a bowl and coat the salmon salmon fillets450 gskinless; enough for generous bowls for two, or four smaller ones with the marinade.
  2. Let it marinate for at least 30 min, or longer if you have time: marinating in the morning and cooking in the afternoon works great.
  3. Heat the frozen cooked brown rice frozen cooked brown rice400 gpre-cooked frozen rice (2 minutes in the microwave) or freshly cooked in a rice cooker in the microwave microwave for 2 min.
  4. Cook the salmon in the air fryer air fryer at 390°F (200°C) for 10 min, until golden and cooked through.
  5. Slice the avocado avocado1 and the cucumber cucumber100 g , and halve the cherry tomatoes cherry tomatoes52-3 per serving, halved .
  6. Tear the lettuce lettuce5 leavesromaine or any crisp lettuce, torn into pieces into pieces.
  7. Divide the rice between two bowls and top with the salmon, avocado, cucumber, cherry tomatoes and lettuce.
  8. Drizzle with mayonnaise mayonnaise30 gKewpie is the one I use and chilli crunch chilli crunch15 gMomofuku chilli crunch, any chili crisp, or Sriracha .

Mix the soy sauce soy sauce45 gor, for a soy-free option, Kikkoman's umami soy sauce alternative , garlic garlic3 clove , parsley parsley10 ga small handful, chopped , sesame oil toasted sesame oil10 g and lime juice lime juice10 ml in a bowl and coat the salmon salmon fillets450 gskinless; enough for generous bowls for two, or four smaller ones with the marinade.

Let it marinate for at least 30 min, or longer if you have time: marinating in the morning and cooking in the afternoon works great.

Heat the frozen cooked brown rice frozen cooked brown rice400 gpre-cooked frozen rice (2 minutes in the microwave) or freshly cooked in a rice cooker in the microwave microwave for 2 min.

Cook the salmon in the air fryer air fryer at 390°F (200°C) for 10 min, until golden and cooked through.

Slice the avocado avocado1 and the cucumber cucumber100 g , and halve the cherry tomatoes cherry tomatoes52-3 per serving, halved .

Tear the lettuce lettuce5 leavesromaine or any crisp lettuce, torn into pieces into pieces.

Divide the rice between two bowls and top with the salmon, avocado, cucumber, cherry tomatoes and lettuce.

Drizzle with mayonnaise mayonnaise30 gKewpie is the one I use and chilli crunch chilli crunch15 gMomofuku chilli crunch, any chili crisp, or Sriracha .