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Australian Small Family Business Based In Sydney At Smashed Down Prices!
Australian Small Family Business Based In Sydney At Smashed Down Prices!
Salmon Rice Bowl with Asian Cucumbers

Salmon Rice Bowl with Asian Cucumbers

This Salmon Rice Bowl is the perfect combination of flavours and textures, Fresh and Healthy!

INGREDIENTS

  • 4 salmon fillets (approx. 360g)
  • 150 g basmati rice
  • 1 avocado, sliced
  • 4 mini cucumbers
  • 1 tbsp sesame seeds
  • 1 tbsp spicy mayo sauce

Salmon marinade:
  • 3 tbsp soy sauce (or tamari)
  • 3 tbsp ketchup
  • 1 tbsp toasted sesame seeds oil
  • 2 tbsp maple syrup
  • 1 tsp ground ginger powder
  • 1 clove garlic, finely chopped
Asian-style cucumber sauce:
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame seeds oil
  • 1 tsp ground ginger powder
  • 1 clove garlic, finely chopped


DIRECTIONS
Prepare Asian cucumbers. Put cucumber between two straws or chopsticks (this will stop the knife to slice all the way through) and make small diagonal slits. Repeat the same on the other side of cucumber. To a bowl add all sauce ingredients and combine, then add cucumbers and cover in the sauce. Refrigerate.


Prepare salmon marinade. Put all ingredients into a bowl and combine. Dice salmon fillets (remove skin and bones if needed), transfer to a bowl and cover with marinade. Refrigerate for about 30 minutes for the best results or fry straight away on a pan for 3-4 minutes until salmon is cooked through and sauce is reduced.


Boil rice in a slightly salted water according to instructions on the packaging. Slice avocado.


To serve, spoon rice into a serving bowls, top with fried salmon, sliced avocado and cucumbers. Drizzle with spicy mayo and sprinkle sesame seeds on top. Enjoy!

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