Salmon Rice Bowls
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 80 g Rice
- 240 g Salmon fillets
- 0.25 Cucumber (sliced)
- 1 Avocado (sliced)
- 160 g Edamame
- 1 Carrot (grated)
- 50 g Pickled red onions
- 2 Spring onions (Scallions) (chopped)
- 1 tsp Sesame seeds
- 2 tablespoons Sriracha sauce
Method
- Cook 80 g Rice according to the packet instructions- normally about 20 minutes.
- Cook 240 g Salmon fillets. We air fried ours.
- Divide the cooked rice between two serving bowls.
- Top the bowls with 0.25 Cucumber, 1 Carrot, 160 g Edamame, 1 Avocado, 50 g Pickled red onions and the cooked salmon.
- Top with 2 Spring onions (Scallions), 1 tsp Sesame seeds and 2 tbsp Sriracha sauce.