Crispy salmon rice bowl

Step 1/4

• 2 salmon fillets (skin-on)
• 150 g jasmine rice
• 1 tbsp soy sauce

• paper towels
• pot

Pat salmon skin dry with with a paper towel, removing as much moisture as possible. Prepare rice according to package instructions, season with some soy sauce and set aside.

Step 2/4

• 1 cucumber
• 1 carrot
• 1 scallion
• 1 avocado
• 2 tbsp soy sauce
• 2 tsp honey

• peeler
• knife
• cutting board

Prepare vegetables for the bowl. Use a vegetable peeler to create long ribbons of cucumber and julienne the carrot. Slice avocado and spring onion. Mix remaining soy sauce with honey and set aside.

Step 3/4

• olive oil

• frying pan
• spatula

Season salmon with salt on all sides. Add olive oil to a cold pan, then place your salmon skin side down and turn the heat to high. Use a spatula to press the fillet down and ensure full skin contact with the pan. Cook until ¾ cooked through, approx 5-7 min., depending on the thickness of the fillet. Then flip to finish on the other side for approx. 1 min. further. Remove from the pan to rest for a few min.

Step 4/4

• 2 tsp black sesame seeds

• bowl (for serving)

In a bowl, add a layer of rice, then assemble the vegetable ingredients, followed by the salmon fillet. Drizzle honey-soy mix and a sprinkling of black sesame.

Enjoy your meal!