Salmon and Rice Bowls

Make Ahead and Storage

Keeps in the fridge for up to 2 days. Store the rice, vegetables and salmon separately.

Salmon and Rice Bowls: The Method

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1. Put the rice and water in a saucepan, bring to the boil, cover and cook over low heat for 15 minutes. Stand covered for 5 minutes, then fluff.

   Mark done Start 15 min timer

2. Whisk the vinegar, sesame oil and ginger in a small bowl. Toss half of it with the cucumber, carrot, cabbage and spring onions.

   Mark done

3. Heat the oil in a non-stick frying pan over medium-high heat. Sear the salmon for 4 minutes on the first side and 3 minutes on the second, until just cooked through.

   Mark done Start 4 min timer

4. Divide the rice between four bowls, add the vegetables and salmon, and spoon over the remaining dressing. Scatter with the sesame seeds.

   Mark done

Tips for Success

• Cut the salmon into portions of the same thickness so that they cook together.
• If the skin is on, sear that side first and press the fillet flat for 10 seconds.
• Dress the vegetables just before serving so that they stay crisp.

Serving Ideas

Sliced cucumber · Fresh pineapple · A cup of green tea

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Questions About Salmon and Rice Bowls

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.