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Spicy salmon rice bowl

Use seaweed sheets to wrap up a spicy salmon rice mixture that’s flavoured with Kewpie mayonnaise, sriracha chilli sauce and soy sauce. It’s an easy way to use up leftover rice.

11 Ingredients


  • 1 tsp olive oil

  • 150g skinless salmon fillet, pin boned

  • 1 cup cooked white rice, cooled

  • 1 ice cube

  • Soy sauce, to serve

  • Sriracha chilli sauce, to serve

  • Kewpie mayonnaise, to serve

  • ¼ avocado, sliced

  • Kimchi, to serve

  • Sushi seasoning, to serve

  • Roasted seasoned seaweed sheets, to serve

3 Method Steps


  • Step 1

    Brush the olive oil

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    (1 tsp olive oil) over the salmon fillet (150g skinless salmon fillet, pin boned). Place in an air fryer and cook at 180C for 8 minutes or until cooked to your liking.


  • Step 2

    Place rice (1 cup cooked white rice, cooled) in a microwave-safe bowl. Top with the ice cube (1 ice cube) and cover with a sheet of baking paper. Microwave on High for 1 minute or until warmed through.

  • Step 3

    Remove baking paper from rice. Discarb ice cube. Top with salmon. Use a fork to mash the salmon and rice until combined. Drizzle over soy sauce (Soy sauce, to serve), chilli sauce (Sriracha chilli sauce, to serve) and mayonnaise (Kewpie mayonnaise, to serve), to taste. Stir to combine. Top with avocado (¼ avocado, sliced), kimchi (Kimchi, to serve) and seasoning (Sushi seasoning, to serve). Serve with seaweed sheets (Roasted seasoned seaweed sheets, to serve).
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Recipe Notes

We used leftover white rice that had been cooled and then stored in the fridge. You can also use leftover salmon, tinned salmon or tuna instead of air-fried salmon.

Image by Jade Dunn

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