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Sticky Salmon Rice Bowl.
Sticky Salmon Rice BowlBy Alex OnikGet ready to welcome in your new weekly go to dinner. Sticky salmon bites may be the star of the show but they pair perfectly with a crunchy and fresh cucumber and carrot salad. The best part is, everything is done in the time it takes to cook the rice. So simple to make and so satisfying to eat.
2 ServingsYield
20 MinutesPrep Time
15 MinutesCook Time
IngredientsInstructions
8oz Salmon Fillets1oz Sriracha (reduce/add for your preferred spice level)1oz Honey5 Mini Cucumbers
3 Medium Carrots2 tsp Sesame Oil1/2 Cup Rice (Uncooked)
1
Start by preparing your rice as this will take the longest. Wash and cook as per package instructions.
2
While your rice is cooking start preparing the salad. The longer the salad is able to sit in the salt and sugar mixture, the better it will taste. Slice the mini cucumbers into thin strips. You can use a mandolin but this isn’t required. Do the same with the carrots, peeling and removing ends first. Once the cucumbers and carrots are all cut into thin strips.
3
Once cut, place the cucumbers and carrots into a large bowl and add a large pinch of salt and sugar. Allow to sit.
4
Slice the Salmon Fillets into even pieces. Cubes are ideal but work with the natural shape of the fish. Once cut, salt the flesh side and let sit as the pan heats up.
5
For the sauce, mix the honey and sriracha until well combined.
6
To cook the salmon, place it in a hot pan skin side down, ideally in a non-stick pan. Cook on a medium heat until you see the colour change move up towards the top of the salmon piece. At this point flip onto the flesh side, turn down the heat and add in your sauce. Allow to simmer for a few more minutes. Remove from the heat. Stir until well combined.
7
Add the sesame oil and mix well to finish the salad.
8
Plate your rice and salad and finish with your salmon bites on top. Drizzle on any extra sauce that may be in the pan and enjoy!
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