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Crispy Rice Salmon Sushi Bowl
40 Min.Für 1Nutri-Score B€€
B
40 Min.
40 Min.Crispy Rice Salmon Sushi Bowl
rezept von
@sarahharrisfit
@sarahharrisfit
1 Rezept
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
basmati rice (cooked)Getreide200 g
sweet chili sauceVorräte15 ml
soy sauceVorräte5 ml- avocado oil sprayVorräte5 ml
salmon fillet (seasoned with salt, garlic powder and paprika)Fisch1 Stück
saltGewürze1 g
garlic powderGewürze1 g
paprikaGewürze1 g
English cucumber (sliced)Obst & Gemüse0,5 Stücke
avocado (diced)Obst & Gemüse0,5 Stücke
plain Greek yogurtMilchprodukte45 ml- srirachaVorräte15 ml
- sweet chili sauceVorräte5 ml
- soy sauce (or liquid aminos)Vorräte5 ml
cayenneGewürze500 mg
Dijon mustard (optional)Vorräte3 g- nori (torn)Vorräte2 Stücke
- green onions (sliced)Obst & Gemüse10 g
sesame seedsNüsse & Samen3 g
pro Portion
Nährwerte
1.190kcal
- Kohlenhydrate
- 175 g
- Eiweiß
- 55 g
- Fett
- 30 g
was Sie verwenden
Utensilien
Backblech
Rührschüssel
Schneebesen
Heißluftfritteuse
Bratpfanne
Schritt für Schritt
Zubereitung
- Schritt 1
Crisp the rice
- Toss the cooked rice with the sweet chili sauce and soy sauce.
- Spread on a parchment-lined baking tray, spray with avocado oil and bake at 200 °C, flipping halfway, until crispy.
- Schritt 2
Cook the salmon
- Air-fry or pan-sear the seasoned salmon at 200 °C until cooked through.
- Flake into bite-sized pieces.
- Schritt 3
Make the spicy sushi sauce
- Whisk together the Greek yogurt, sriracha, sweet chili sauce, soy sauce, cayenne and Dijon mustard until smooth.
- Schritt 4
Assemble the bowl
- Add the cucumber, crispy rice, salmon, avocado and nori to a bowl.
- Drizzle with the spicy sauce and top with green onions and sesame seeds.
- Toss and enjoy.