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Julia's Healthy Brown Rice And Salmon Bowl
From thedesignfiles.net
Serves 4 generously
| prepRinse brown rice thoroughly | ||
| 2 cups / 400 g brown rice | Cook brown rice until tender | Assemble bowls, dress vegetables, top with salmon & pickles |
| 1/4 cup / 60 ml soy sauce | Mix seasoning, combine with cooked rice | |
| 2 tbsp grain vinegar | ||
| 2 tbsp mirin | ||
| 1 tbsp sesame oil | ||
| 2 spring onions, finely sliced | ||
| 1 clove garlic, finely grated | ||
| 1 cm piece ginger, finely grated | ||
| 1 tsp each black and white sesame seeds, toasted | ||
| 2 Lebanese cucumbers, thinly sliced | Pickle cucumber, squeeze gently | |
| 1 tbsp caster sugar | ||
| Large pinch sea salt | ||
| 1 tbsp grain vinegar | ||
| 4 × 150 g pieces boneless salmon, skin on | Pan-fry salmon skin-side down 2–3 min, flip, cook 2–3 min | |
| Olive oil, for frying | ||
| Sea salt, steamed vegetables, sesame oil, black and white sesame seeds toasted, coriander, snow pea tendrils (optional), miso soup (optional) | ||
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