Asian Salmon Bowl with Brown Rice, Cucumber Salad & Wasabi Peas
Asian Salmon Bowl with Brown Rice, Cucumber Salad & Wasabi Peas
Ingredients
Protein
- 600 g salmon fillets skinless, cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon pure maple syrup
- 1 garlic clove minced
- 1 teaspoon ginger finely chopped
Fibre
- 1 cup brown rice uncooked
- 1 cup edamame beans fresh or thawed from frozen
Fresh
- 1 lebanese cucumbers cut into rounds
- 1 avocado diced
- 1/4 cup wasabi peas crushed
- 1 tablespoon sesame seeds white or black
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon caster sugar
Drizzle
- 2 tablespoons mayonnaise
- 1 tablespoon sweet chilli sauce
- 2-3 teaspoons warm water to thin if needed
Instructions
- Rinse brown rice under cold water. Add to a pot with 2.5 cups of water and bring to a boil. Reduce heat, cover, and simmer for 30–35 minutes or until tender. Fluff with a fork and set aside.
- In a bowl, combine soy sauce, vinegar, maple syrup, garlic, and ginger. Toss the salmon cubes in the marinade and set aside for 10–15 minutes. Heat a large non-stick pan over medium-high heat and cook the salmon cubes for about 2 minutes per side or until cooked through and caramelised. Remove from pan and rest.
- Combine the cucumber, avocado, wasabi peas, sesame seeds. Then add vinegar & sugar and mix.
- In a small bowl, stir together mayo, sweet chilli sauce, and water to create a creamy drizzle.
- Divide rice between 4 bowls. Top with salmon and the cucumber salad. Drizzle with sauce before serving.
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