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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 minPara 2Nutri-Score B€€
de @kyfitjourney38 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • salmon fillets (cut into cubes)Pescado2 piezas
  • soy sauceDespensa15 ml
  • oyster sauceDespensa15 ml
  • honeyDespensa2,5 ml
  • garlic (minced)Frutas y verduras2 piezas
  • srirachaDespensa15 ml
  • chilli flakesEspecias500 miligramos
  • cucumberFrutas y verduras0,5 piezas
  • red onion (thinly sliced)Frutas y verduras0,5 piezas
  • apple cider vinegarDespensa15 ml
  • honeyDespensa2,5 ml
  • saltEspecias1 g
  • chilli flakesEspecias500 miligramos
  • cooked riceCereales300 g
  • edamame (cooked)Frutas y verduras100 g
  • sesame seedsFrutos secos y semillas5 g

por ración

Nutrición

397kcal

Carbohidratos
39 g
Proteínas
31 g
Grasas
13 g
Adaptar utensilios

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Utensilios

  • Freidora de aire
  • Bol
  • Cazo

paso a paso

Preparación

  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.
    Paso 1

  2. Air fry the salmon

    • Air fry at 200°C until golden and cooked through.
    Paso 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.
    Paso 3

  4. Cook the rice

    • Cook the rice according to the packet instructions.
    Paso 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.
    Paso 5
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