Sticky Salmon & Chilli Cucumber Rice Bowls
Prep Time:15mins
Servings:5 Lunch Bowls
Cook Time:8min
Difficulty:Easy
Total Time:23mins
Ingredients
STICKY SALMON BITES
• 600g skin off salmon fillets, cut in 3cm cubes
• 3 tbsp light soy sauce
• 2 tbsp maple syrup
• 1 tsp sesame oil
• 2 tsp chilli sauce
CHILLI CUCUMBER
• 500g baby cucumbers, thinly sliced
• 3tbsp light soy sauce
• 1 tbsp black vinegar
• 1 tbsp crispy chilli oil
• 1 tsp white sesame
• 1 tsp crushed garlic
• 1 tsp brown sugar
TO SERVE
• Cooked brown rice (or preferred rice of choice)
• Shredded raw carrot
• Shelled Edamame
• Kewpie Mayo
Instruction
- In a bowl combine all the sticky salmon bites ingredients (except for the salmon) and stir well to combine, then remove 2-3 tbsp of the mixture and set aside. Season the salmon pieces with pepper then add the salmon pieces to the marinade and toss well to combine. Refrigerate for 20 minutes to marinade.
- Meanwhile, combine all the chilli cucumber ingredients in another bowl and toss well to combine, then refrigerate until ready to serve.
- AIR FRYER: To cook the salmon in an airfryer, remove the salmon from the marinade and place in an even layer in your air fryer (depending on the size of your airfryer you may need to cook the salmon in batches). Cook for 8 minutes at 200°C turning over halfway until crispy and golden.
OVEN: Transfer to a lined baking sheet and bake for 12 minutes at 200°C turning over halfway until crispy and golden
PAN FRY: Spray a little oil in a large preheated frypan and sear the salmon for 1 1/2-2min each side until crispy and golden - For meal prep, place a portion of cooked rice each in the base of 5 x Pyrex Lock and Store 1L containers and top each with a serve of chilli cucumber and salmon bites, then drizzle the salmon with the reserved marinade and add shredded raw carrot, edamame and kewpie mayo. Refrigerate until ready to eat.