
Lunches
Salmon bowl with crispy rice
2 servings · about 35-40 min
Values per serving are estimates.
Download this recipe as a PDFIngredients
- 180 g cooked brown or red rice
- 1/4 tbsp chilli oil
- salt to taste
- 240 g salmon, diced
- 2 tbsp soy sauce
- 1 tbsp maple syrup (or agave syrup)
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
- 1/2 tsp potato starch
- 100 g fresh cucumber, sliced
- 80 g edamame (shelled), cooked
- 25 g red onion, thinly sliced
- 60 g avocado, sliced
- 15 g peanut butter
- 1.5 tbsp soy sauce
- 1 tbsp lime juice
- 3/4 tsp maple syrup (or agave syrup)
- 1/8 tsp garlic powder
- 5-10 ml water to thin (only if the sauce is too thick)
Method
- Mix the rice with the chilli oil and salt and spread it in a thin layer on a baking tray lined with baking paper.
- Bake: in the oven at 220°C for 20-25 minutes or in the air fryer at 200°C for 12-15 minutes, until the edges are crispy and lightly golden.
- Mix the soy sauce, maple syrup, garlic powder, ground ginger and starch to make the teriyaki glaze.
- Toss the diced salmon in the glaze and cook in the air fryer at 200°C for 8-10 minutes or in the oven at 220°C for 12-14 minutes, until cooked through and slightly caramelised at the edges.
- Mix the peanut soy sauce ingredients. With this little peanut butter the sauce usually doesn't need thinning, but if it's too thick, add 5-10 ml water.
- Arrange the crispy rice, cucumber, edamame, onion and avocado in bowls, top with the salmon and drizzle with the peanut soy sauce.



Asian-style chicken with red rice and vegetables598 kcal · protein 46 g · about 30 min