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Sticky Salmon Rice Bowl with Edamame & Pickled Cucumber
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Sticky Salmon Rice Bowl with Edamame & Pickled Cucumber

30 Min.Für 2Nutri-Score B€€
von @kyfitjourney38 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • salmon fillets (cut into cubes)Fisch2 Stücke
  • soy sauceVorräte15 ml
  • oyster sauceVorräte15 ml
  • honeyVorräte2,5 ml
  • garlic (minced)Obst & Gemüse2 Stücke
  • srirachaVorräte15 ml
  • chilli flakesGewürze500 mg
  • cucumberObst & Gemüse0,5 Stücke
  • red onion (thinly sliced)Obst & Gemüse0,5 Stücke
  • apple cider vinegarVorräte15 ml
  • honeyVorräte2,5 ml
  • saltGewürze1 g
  • chilli flakesGewürze500 mg
  • cooked riceGetreide300 g
  • edamame (cooked)Obst & Gemüse100 g
  • sesame seedsNüsse & Samen5 g

pro Portion

Nährwerte

397kcal

Kohlenhydrate
39 g
Eiweiß
31 g
Fett
13 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Heißluftfritteuse
  • Rührschüssel
  • Stielkasserolle

Schritt für Schritt

Zubereitung

  1. Marinate the salmon

    • Mix the soy sauce, oyster sauce, honey, garlic, sriracha and chilli flakes.
    • Add the salmon cubes and mix well to coat.
    Schritt 1

  2. Air fry the salmon

    • Air fry at 200°C until golden and cooked through.
    Schritt 2

  3. Quick-pickle the cucumber

    • Mix the apple cider vinegar, honey, salt and chilli flakes.
    • Toss in the cucumber and red onion and leave to pickle.
    Schritt 3

  4. Cook the rice

    • Cook the rice according to the packet instructions.
    Schritt 4

  5. Assemble the bowls

    • Divide the rice between two bowls.
    • Top with the edamame and pickled cucumber.
    • Add the crispy salmon and finish with sesame seeds.
    Schritt 5
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