Let's take another TIK TOK trend and make it better! I love the challenge and it has totally paid off again. This salmon sushi bowl is soooo quick, easy and delicious! You can play around with toppings at the end but the combo we put together here is absolute perfection, trust me! What I personally love right now about this recipe is that I can enjoy this during pregnancy. It feels like I am eating sushi which has been a major craving and is something you should avoid during pregnancy, so this salmon sushi bowl has been an absolute blessing! I hope you will enjoy this as much as me and bub!
Serves 2 | Prep Time 5min | Total Time 30min
Serves 2 | Prep Time 5min | Total Time 30min
INGREDIENTS
1 tsp butter
3/4 cup rice (basmati or jasmine)
2 salmon fillets, skin off
2 tbsp SPICETUB Asian Greens Mix
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
1/2 avocado
8 small nori seaweed sheets
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
1/2 avocado
8 small nori seaweed sheets
METHOD
To make the rice, melt the butter in a pot, then add the rice and 1 1/4 cups of water. Bring to the boil, turn heat down to low and cook for 10min covered. Once the 10min have passed, turn the heat off but leave covered for another 7-10min.
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!
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!
By SPICETUB
** If you re-create this dish or any other delicious SPICETUB creations and feel like sharing the love on your socials, don't forget to tag us @spicetub and use the #spicyaction. We draw a winner monthly for some very special prizes! Good luck and happy cooking!
** If you re-create this dish or any other delicious SPICETUB creations and feel like sharing the love on your socials, don't forget to tag us @spicetub and use the #spicyaction. We draw a winner monthly for some very special prizes! Good luck and happy cooking!