10 Minute SPICY Salmon Rice

Ingredients

• 340 g Salmon Fillet (skinless, cut into bite‑size pieces)
• 2 stalks Green Onions (white and green parts sliced)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Mirin (sweet rice wine)
• 1 teaspoon Sesame Oil (toasted sesame oil, use sparingly)
• 2 cups Cooked Rice (short‑grain Japanese rice, warmed)
• 1 tablespoon Mayonnaise (regular mayo, mixed with sriracha 1:1)
• 1 tablespoon Sriracha (spicy chili sauce)
• 1 teaspoon Toasted Sesame Seeds (lightly toasted for aroma)
• 5 pieces Radishes (thinly sliced for garnish)

Instructions

1. Make the Marinade

   In a mixing bowl combine soy sauce, mirin, and toasted sesame oil. Whisk until fully blended.

   Time: PT2M

2. Marinate the Salmon

   Add the bite‑size salmon pieces and sliced green onions to the bowl. Toss to coat, then let sit for 5 minutes.

   Time: PT5M

3. Warm the Rice

   If using pre‑cooked rice, place it in a saucepan with a splash of water, cover, and heat over low for 3 minutes, or microwave for 1‑2 minutes until steaming.

   Time: PT3M

4. Cook the Salmon

   Heat the skillet over medium‑high heat, add a drizzle of neutral oil, and cook the salmon pieces 3‑4 minutes per side until opaque and just cooked through.

   Time: PT8M

5. Prepare Sriracha Mayo

   Mix mayonnaise and sriracha in a small bowl (1:1 ratio) until smooth.

   Time: PT1M

6. Assemble the Bowl

   Divide the warm rice into two bowls. Top with the cooked salmon and green onions, drizzle with sriracha mayo, sprinkle toasted sesame seeds, and garnish with radish slices.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

35 g

Carbohydrates

55 g

Fat

28 g

Fiber

3 g