Stranger Foods

Sticky soy sauce salmon rice bowl

Serves 2 | Prep 5 mins | Cook 15 mins

A salmon rice bowl is a go-to in our house. It is an easy dinner that changes every time I make it depending on the ingredients I have to hand. I keep the skin on the salmon fillets as it gives extra texture and because the skin holds additional nutrients.

Source: Simply Speedy Chinese

Ingredients

Metric

Imperial

x0.5

2x salmon fillets, skin on and cut into bite-size chunks, 125 g each
1 tbsp honey
1 tbsp dark soy sauce
1 pinch fine sea salt
1 pinch ground white pepper
1 tsp sesame oil
250 g cooked basmati rice (or 1 microwavable pouch)

For the dressing

1 tbsp light soy sauce
1 tbsp rice vinegar
½ tbsp honey

Toppings

toasted sesame seeds
veggies of your choice, such as julienned carrots, shredded spinach, broccoli florets, shredded cabbage, green beans or beansprouts
boiled eggs
pickled vegetables
chilli oil

Instructions

°C

°F

Show amounts inline

Combine the salmon chunks, honey, soy sauce, salt, white pepper and sesame oil in a bowl.
Preheat the oven to 160°C fan, place the salmon pieces on a lined baking tray (pan) and cook for until cooked through. Alternatively, you can use an air fryer at 180°C for about .
Meanwhile, prepare any toppings you would like to add to your rice bowl. If using vegetables like broccoli, cabbage, green beans or beansprouts, blanch these in boiling water until tender, then drain.
To make the dressing, mix together the light soy sauce, rice vinegar and honey in a bowl.
Build your rice bowl by dividing the hot rice between bowls, then adding the salmon and any other toppings you would like. Finally, drizzle with the dressing before serving.

Similar recipes

Photograph of Salmon tacos (mediterranean-style).

Salmon tacos (mediterranean-style) Photograph of Sticky jerk salmon with mango slaw.

Sticky jerk salmon with mango slaw Photograph of Soy salmon with sesame stir fry.

Soy salmon with sesame stir fry Photograph of Paprika salmon with soy & honey.

Paprika salmon with soy & honey