Salmon Sushi Bowl
Serves 2 | Prep Time 5min | Total Time 30min
1 tsp butter
3/4 cup rice (basmati or jasmine)
2 salmon fillets, skin off
3 tbsp soy sauce
Handful Coleslaw mix
1/2 tbsp Kewpie mayonnaise
1/4 tbsp Kewpie Sriracha mayonnaise
1/4 cup edamame beans
1 tbsp Sushi ginger
8 small nori seaweed sheets
While the rice is cooking, add the salmon fillets, 1 tbsp SPICETUB Asian Greens Mix and 2 tbsp of soy sauce to a bowl. Coat the salmon pieces and let sit for a couple of minutes to infuse. Then cook in the air fryer for 10min on 180C. Check your salmon before serving as the cooking time will depend on the thickness of your fillets.
While the salmon is cooking, add the cooked rice to a large bowl and add 1 tbsp SPICETUB Asian Greens Mix, 1 tbsp soy sauce, both mayonnaise options and the coleslaw mix. Toss to combine.
To serve, pull apart the salmon with two forks, add to the rice and top with the edamame beans, ginger, avocado and seaweed. Enjoy!
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