Salmon Rice Bowl
Serves: 2
Prep time: 20 minutes
Cook time: 15 minutes
2 serves per portion
Recipe courtesy of The Country Kitchens Team
Ingredients:
2 cups brown rice
2 salmon fillets (approx. 250 grams) fresh or frozen
2 tablespoons Dijon mustard
2 tablespoons sesame seeds
2 tablespoons sesame oil
2 tablespoons soy sauce, salt reduced
1 tablespoon honey
½ avocado, sliced
1 bunch broccolini, sliced
2 cup coleslaw mix or 1 cup shredded cabbage
2 tablespoons pickled onion (homemade or store bought)
½ cup edamame beans (canned or frozen)
[Optional] 2 tablespoons kewpie mayonnaise
[Optional] Substitute salmon fillets for chicken breast or tofu for a vegetarian option]
Method:
COOK rice according to package instructions.
COAT salmon fillets with dijon mustard and top with sesame seeds, gently pressing salmon seeds in so that they stick to the dijon mustard.
BAKE salmon in air fryer or oven at 200°C for 15 minutes.
MIX sesame oil, soy sauce and honey in a small bowl until combined. Set aside.
HEAT oil in fry pan on medium heat and add broccolini. Cook until tender, about 5 minutes.
ASSEMBLE ingredients into two bowls, brown rice, avocado, broccolini, coleslaw/cabbage, pickled onion and edamame. Top each bowl with salmon fillet.
DRIZZLE each bowl with sesame soy dressing and kewpie mayonnaise if desired.
What's Great About It:
This versatile bowl can be easily adjusted to suit taste preferences and can be adjusted for seasonal vegetables. Try swapping the salmon for chicken or tofu to change up the taste. These bowls are perfect for lunch or dinner and provides you two serves of veggies.
