adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy salmon rice bowl recipe
Spicy salmon rice bowl recipe
0 Likes
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Spicy salmon and rice wrapped in seaweed with Kewpie mayo, sriracha, and soy sauce - perfect for leftover rice!
Ingredients:
  • 4.60 gm olive oil
  • 150g skinless salmon fillet, pin boned
  • 200.00 gm cooked white rice, cooled
  • 1 ice cube
  • Soy sauce, to serve
  • Sriracha chilli sauce, to serve
  • Kewpie mayonnaise, to serve
  • ¼ avocado, sliced
  • Kimchi, to serve
  • Sushi seasoning, to serve
  • Roasted seasoned seaweed sheets, to serve
Instructions:
  • Coat the salmon fillet with olive oil, then air fry at 180C for 8 minutes or until desired doneness.
  • In a microwave-safe bowl, layer the rice and top it with the ice cube. Cover with a sheet of baking paper and microwave on High until warmed through, about 1 minute.
  • Peel away the baking paper from the rice and discard the ice cube. Place salmon on top and use a fork to mash it with the rice until well combined. Drizzle soy sauce, chili sauce, and mayonnaise to your liking and mix gently. Add avocado, kimchi, and seasoning on top. Serve with seaweed sheets.

Similar Recipes