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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 minServes 2Nutri-Score B€€
from @kyfitjourney38 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • salmon fillets (cut into cubes)Fish2 pieces
  • soy saucePantry15 ml
  • oyster saucePantry15 ml
  • honeyPantry2.5 ml
  • garlic (minced)Produce2 pieces
  • srirachaPantry15 ml
  • chilli flakesSpices500 mg
  • cucumberProduce0.5 pieces
  • red onion (thinly sliced)Produce0.5 pieces
  • apple cider vinegarPantry15 ml
  • honeyPantry2.5 ml
  • saltSpices1 g
  • chilli flakesSpices500 mg
  • cooked riceGrains300 g
  • edamame (cooked)Produce100 g
  • sesame seedsNuts & seeds5 g

per serving

Nutrition

397kcal

Carbs
39 g
Proteins
31 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Mixing bowl
  • Saucepan

step by step

Method

  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.
    Step 1

  2. Air fry the salmon

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

  4. Cook the rice

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