Salmon and cucumber rice bowls
Flaked salmon, cool cucumber and soy over rice. Like a sushi bowl, made in minutes.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Salmon fillets240 g
- Basmati rice250 g
- Cucumber1 cucumber
- Soy sauce40 ml
- Spring onions1 bunch
- Runny honey15 g
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Cook the rice following the pack instructions and let it cool a little.250 g basmati rice
- Heat the oven to 200°C (180°C fan). Put the salmon on a lined tray and bake for 12 to 14 minutes, until it flakes easily. Break into large flakes, leaving the skin behind.240 g salmon fillets
- Mix the soy sauce with the honey. Slice the cucumber and spring onions. Top the rice with the salmon, cucumber and spring onions, and drizzle with the sauce.1 cucumber40 ml soy sauce1 bunch spring onions15 g runny honey
Add a splash of vinegar and a pinch of sugar to the warm rice, the way sushi rice is seasoned.
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