A salmon rice bowl is a go-to in our house. It is an easy dinner that changes every time I make it depending on the ingredients I have to hand. I keep the skin on the salmon fillets as it gives extra texture and because the skin holds additional nutrients. Recipe adapted from Simply Speedy Chinese by Suzie Lee (Quadrille, £24) Photography by Uyen Luu.
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
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Ingredients
salmon 240 g
honey 1 ½ tbsp
soy sauce 2 tbsp
sesame seeds 1 tbsp
broccoli 200 g (boiled)
egg 2 (boiled)
carrot 1 (peeled)
rice vinegar 1 tbsp
basmati microwave rice 250 g
beansprouts 30 g
Method
Cook the salmon
Chop the salmon into bite-sized pieces.
Combine the salmon, half the honey, half the soy sauce, a pinch of salt and white pepper and sesameoil in a bowl.
Preheat the oven to 160°C fan (180°C/350°F/Gas 4), place the salmon on a lined baking tray and cook for 12–15 minutes until cooked through. Alternatively, you can use an air fryer at 180°C (350°F) for about 10 minutes.
Prep the toppings
Meanwhile, chop the broccoli into florets and blanch these in boiling water until tender, then drain.
Boil the eggs according to how you like them. We boil room temperature eggs for 6 minutes, for a jammy egg.
Peel the carrot into ribbons.
Make the dressing
To make the dressing, mix together the remaining soy sauce, rice vinegar and remaining honey in a bowl.
Cook the rice & assemble the bowls
Cook the basmati microwave rice according to the packet instructions.
Build your ricebowl by dividing the hot rice between bowls, then adding the salmon and your toppings - sesame seeds, egg, carrot, broccoli and bean sprouts. Finally, drizzle with the dressing before serving.
