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Clean recipe · mob.co.uk

Spicy Salmon Bowl with Sesame Rice & Soy Butter Spinach

Every part of this dish is just so good. It’s a fresh take on meal prep – batch everything in advance and keep the marinated uncooked salmon in the fridge so when dinner rolls around, you can just pop it straight in the air fryer and you’re good to go. Or you can cook it as is all in one, it's up to you.

Original recipe: mob.co.uk

Yield:
4 servings
Prep:
20 min
Cook:
20 min
Total:
40 min
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Spicy Salmon Bowl with Sesame Rice & Soy Butter Spinach

Ingredients

  1. 500g Skinless Salmon Fillet
  2. 4 Spring Onion
  3. 4 Garlic Clove
  4. 2tbsp Miso
  5. 3tbsp Sriracha
  6. 2tbsp Fish Sauce
  7. 2tbsp Honey
  8. 1tbsp Rice Wine Vinegar
  9. 200g Sushi Rice
  10. 250ml Water
  11. 2tsp Sugar
  12. 1.5tbsp Rice Wine Vinegar
  13. 2Sheet Nori Seaweed
  14. 2tbsp Toasted Sesame Seeds
  15. 3 Garlic Clove
  16. 20g Unsalted Butter
  17. 300g Spinach
  18. .5tbsp Soy Sauce
  19. .5 Lemon
  20. .25Sheet Nori Seaweed

Instructions

  1. Wash the sushi rice until the water runs clear. Add the rinsed rice to a saucepan along with the water. Set the pan over a high heat and let the water come to the boil then cover with a lid, turn the heat down to low and leave to cook for 12 mins. Then turn the heat off and leave it covered, undisturbed for another 10 mins.
  2. For the sauce, grate the garlic into a large bowl then add the remaining sauce ingredients and whisk until incorporated. If you're sensitive to salt, you may want to go easy on the fish sauce. Dice the salmon fillets into large cubes (about 3 per fillet) and add them to the sauce. Toss well to cover then transfer to a container and leave to marinate in the fridge.
  3. Now let’s make the rice seasoning. In a small bowl, whisk together the salt, sugar and vinegar and set aside. In a blender, blitz the nori into small pieces or cut into small pieces. Once the rice is cooked, stir through the seasoning liquid, nori and sesame seeds.
  4. For the spinach, thinly slice the garlic. Melt the butter in a medium saucepan set over a medium heat then add the sliced garlic and cook for about 3 mins until softened and fragrant. Add the spinach and gently wilt before seasoning with the soy sauce and a squeeze of lemon.
  5. When you want to eat, pop the salmon in the air fryer and pour over the sauce. Cook at 240°C for 3-4 mins. If your air fryer doesn't go up that high, cook at 200°C for 5-6 mins. No Airfryer? Check out these alternative cooking methods:On the hob: Pan fry the salmon over a medium heat, and drizzle over the sauce in the final few minutes of cooking. In the oven: Cook the salmon in the oven at 180°C for 13-15 mins and drizzle over the sauce half way through the cooking.
  6. While the salmon's cooking, heat the rice in the microwave until piping hot, if needed and thinly slice the spring onions.
  7. To serve, spoon the rice into a bowl, top with the salmon, spooning over the sauce. Finish with the buttery spinach, spring onions and some extra nori, if you like.