Sticky Honey Salmon Rice Bowl
Sticky honey-soy salmon, creamy avocado and fresh cucumber piled over fluffy rice and finished with a seriously savoury Brunch Crunch.
2
20
Ingredients
- 2 salmon fillets, skin removed and cut into chunks
- 1 pouch microwave basmati or jasmine rice
- 1 avocado, sliced
- ½ cucumber, sliced
- 2 tbsp soy sauce
- 1 tbsp honey
- ½ lime
- 1 tbsp DishUp Brunch Crunch
- 1 tsp olive oil
Vegetarian swap: Replace the salmon with 200g firm tofu, cut into cubes and fried until golden.
Method
- 1. Get the salmon golden. Heat the oil in a frying pan and cook the salmon chunks for 3–4 minutes, turning until golden.
- 2. Make it sticky. Mix the soy sauce and honey, pour into the pan and toss the salmon for another 1–2 minutes until glossy and coated.
- 3. Heat the rice according to the packet instructions, then divide between two bowls.
- 4. Build your bowls. Top the rice with the sticky salmon, sliced avocado and cucumber.
- 5. Finish with crunch. Squeeze over the lime and scatter generously with Brunch Crunch just before serving.
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