Crispy, caramelised, umami salmon bites with a cucumber salad that delivers a hit of fresh ginger and sesame oil, brought together in a nourishing bowl with creamy avocado and rice is a flavour sensation you will keep craving for.
Salmon Bowl:
- 4 belly pieces of salmon, pin boned and skin off
- 1 tbsp soy sauce / tamari
- 2 avocado, halved and sliced
- 3-4 tbsp Japanese mayonnaise
- 2 tbsp garnishing micro herbs (optional)
Cucumber salad:
- 2 cucumber, halved and sliced into ‘half moons’
- ½ tbsp toasted sesame oil
Instructions
- Preheat grill broiler to 250c / 480 f. wrack set about 10 cm / 4 inches from the element. Or preheat the air fryer 200c / 400f. Cook rice to packet instructions, add 1 tbsp of rice wine vinegar or sushi seasoning to the rice and stir through.
- To make the cucumber salad, add cucumber to a bowl, finely grate in garlic and 2 tsp ginger. Add 1 tbsp rice wine vinegar, ½ tbsp sesame oil and 1 tsp brown sugar together in a bowl, mix and set aside in the fridge until needed.
- Slice your salmon into big bite size pieces, add to a bowl along with 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp sesame oil and 1 tsp brown sugar, mix to combine.
- Line a baking tray and lay out salmon onto the tray, place under the grill for 6-8 minutes or until you see some caramelisation on the salmon. Turn salmon pieces over and grill again for another 3 minutes. For air fryer method, place parchment paper in the air fryer, then add salmon bites on one layer, try not to overcrowd. Cook for 5-7 minutes.
- Divide rice, avocado, pickled cucumber and crispy salmon into bowls. Drizzle over a little kewpie mayo and dust over some furikake.
