Spicy Salmon Rice Bowls

Spicy Salmon Rice Bowls

  • Preparation 5 min
  • Servings 2

Perfect for lunch, this recipe is great for using up leftover cooked salmon from the night before. Let the flaked fish marinate in the spicy sauce until mealtime nears. And given that only the rice requires reheating, you won’t have to worry about the fishy smell bothering your colleagues near the microwave station.

  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free

Categories

Ingredients

  • Salmon

  • Bowls

Preparation

  • Salmon

  • Bowls

Note from Ricardo

To obtain 2 cups (300 g) cooked Calrose rice, in a pot, bring 1 cup (215 g) raw rice (already well-rinsed until the water runs clear, and drained), 1 cup (250 ml) water and ¼ tsp salt to a boil. Cover and cook over low heat for 12 to 15 minutes or until the water has been completely absorbed. Remove from the heat and let rest, covered, for 5 minutes. You can also use a rice cooker, following the manufacturer’s instructions.

Personal Note

To help you with this recipe

RICARDO Digital Rice Cooker

RICARDO Digital Rice Cooker

49.99 $

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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