Rice Bowls with salmon, crunchy veg, and rice are the superheroes of weeknight meals. The salmon is seasoned with soy sauce, mirin, sriracha and sesame oil and then served with carrot zoodles, lots of fresh cilantro and pickled cabbage.
For the Sauce
- 2 tablespoon soy sauce or tamari
- 1 tablespoon mirin
- 1 tablespoon sriracha
- 1/ 2 tablespoon sesame oil
- 1 garlic clove, crushed
For the Pickled Red Cabbage
- 1/ 2 red cabbage, thinly sliced
- 2 tablespoon brown sugar
- apple cider vinegar, to cover 1/2 the mixture
- boiling hot water, to cover
For the Salad
- 1 pound salmon fillets, skin on
- 1 cup white rice
- 1 carrot, shredded into zoodles or thinly sliced
- green onions, thinly sliced for garnish
- pickled red cabbage, for garnish
- 1 cilantro leaves, for garnish
- sesame seeds, for garnish
Mix all the ingredients for the sauce together in a small bowl and set to the side.
Place the cabbage and sugar into a jar or glass. Fill half the jar with apple cider vinegar and the other half with boiling hot water so the cabbage is fully submerged. Leave to sit while you make the rest of your salad.
In a small pot, cook the white rice per the box's instructions. Once done, set aside and keep warm.
In a large skillet, on medium high heat, add the olive oil. Pat the salmon dry with a paper towel and generously salt the skin. Add the salmon to the skillet, skin side down, and fry for salmon for four minutes. Turn the heat off, flip your salmon over and fry for 15 - 30 seconds then immediately take off the pan and set to the side. This cook time will give you a medium rare salmon.
In the same pan with all the delicious salmon fat, add the reserved sauce ingredients and cook on a low heat for 2 minutes, stirring occasionally.
Spoon your rice into a bowl, place the salmon, red pickled cabbage, coriander and carrots on top. Pour the sauce over and finish off with a sprinkling of sesame seeds and spring onions.