Salmon and rice bowl
Ingredients:
100g Salmon (Skin Off) (Raw)
50g White Basmati Rice (Raw)
15ml Teriyaki Sauce
70g Avocado
5g Nori Sheets
6g Sesame Seeds
5g Kewpie Mayonnaise
5g Kewpie Sriracha Mayonnaise
Scallions, to taste
1tsp Tamari
Directions:
Chop scallions.
Cook rice as per packet instructions.
Place salmon on plate and coat in tamari and teriyaki. Flip salmon to coat well. Sprinkle half of sesame seeds on top of salmon.
Assemble bowl: add rice and salmon to bowl, using a fork flake salmon to combine well with rice. Add sliced avocado, scallions, sesame seeds and kewpie to bowl.
Using nori sheets, scoop mixture and enjoy.
*This meal can be stored in an air-tight container and kept in the fridge for 2-3 days.
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