"Meet your new favourite dish: the salmon rice bowl! It’s like having a sushi roll, but easier to make and customize to your liking. We’re talking about fluffy rice, fresh veggies, spicy mayo, and of course, delicious salmon. The best part? It’s super quick to put together, especially if you have some leftover salmon and rice.
Now, what’s in this salmon rice bowl? It’s a mix of fresh and easy ingredients that you probably already have in your kitchen:
- Fresh salmon: About 4 ounces per person would do.
- Seasonings: A dash of salt, pepper, and onion powder to taste.
- Rice: Any type works! You could use white, brown, sushi, jasmine, basmati rice, or even quinoa.
- Fresh veggies: Avocado, shredded carrots, bite-sized cucumbers, and edamame.
- Flavour boosters: Soy sauce, sriracha mayo, and optional sesame seeds for garnish.
Ready to make it? Here are the steps:
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Salmon: Preheat your air fryer to 390° F. Remove the skin from the salmon filets, cut them into 1-inch cubes, season, and then air fry for 6-8 minutes. If you prefer, you can also pan-fry them over medium-high heat.
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Rice Bowl: Start with the cooked rice, then add the cooked salmon, avocado, cucumber, and edamame. Stir together the mayo and sriracha, drizzle it on with some soy sauce, and garnish with sesame seeds.
Remember, this recipe is totally customizable. Feel free to switch up the ingredients. You could use tilapia, chicken, shrimp, or even different veggies. Just keep in mind that this will change the nutritional information.
Don’t want to eat it all at once? Store the ingredients separately and assemble them when you’re ready to eat. This way, everything tastes freshly made. Leftovers can be stored in the fridge for up to 3 days.
Enjoy your delicious and versatile salmon rice bowl!"