How To Make Salmon Rice Bowl

In a medium bowl whisk together soy sauce olive oil chili garlic sauce lime juice honey and garlic. When the pan is hot add the salmon and cook until caramelized on both sides. Transfer the rice to a medium pot and add 1 cup 240 ml of water.

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In a bowl add oyster sauce and sesame seeds.

How to make salmon rice bowl. 5 pieces per portion. Preheat oven to 210ºc 190ºc fan forced. Take salmon and cut each piece into bite sized chunks approx.

Pour into prepared pan. Line a baking tray with baking paper. Bake for 25 minutes or until just set at centre.

Shake the rice a few times to remove excess starch. Cut avocado in half take out the pit and take off the skin. Top with onion and salmon.

Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Chop avocado and add it to a small bowl. Place slices of salmon down like flower petals until you cover the rice.

Preheat oven to 180 c or 160 c for fan forced ovens. Step 1 gently combine salmon avocado onion scallion greens cilantro tobiko or caviar tamari sesame oil and sriracha in a medium bowl. You do not want the hot rice to cook the sashimi.

Add lime juice cilantro chili powder and salt. Step 2 combine rice and greens in a large bowl. In a small pan over medium heat combine soy sauce mirin sake and honey.