17 MIN

Salmon Rice Bowl

Name: Salmon Rice Bowl
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 salmon fillets (about 150 g each); 14 oz cooked white rice (hot); 2 tbsp mayonnaise; 2 tbsp soy sauce; 1 tsp toasted sesame oil; 2 green onions (sliced); 1 tbsp sriracha (to taste)

Flaked salmon, hot rice, a spoonful of mayo and soy. Fifteen minutes.

dairy-freehigh-proteinquickeasyweeknightfish

Ingredients

2salmon fillets, about 150 g each
14 ozcooked white rice, hot
2 tbspmayonnaise
2 tbspsoy sauce
1 tsptoasted sesame oil
2green onions, sliced
1 tbspsriracha, to taste

Method

1
Heat the oven to 425°F. Put the salmon on a lined pan and roast for 10 to 12 minutes, until it flakes when you push a fork into the thickest part.
2
Stir the mayonnaise, soy sauce, sesame oil and sriracha together in a small bowl.
3
Divide the hot rice between two bowls. Break the salmon into large flakes straight on top, discarding the skin if there was any.
4
Spoon the sauce over and fold it through gently while everything is still steaming — the heat is what turns the mayonnaise from a cold condiment into a dressing. Scatter the green onions on top.

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