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A bowl with reddish rice, salmon and cavolo nero and with blue glass of water.
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4.46 from 42 votes

Viral Salmon Rice Bowl (Tiktok Recipe)

Salmon and rice never tasted so good. This tiktok inspired, viral salmon rice bowl recipe is the tastiest, simplest dinner.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: mains
Cuisine: Japanese
Servings: 4
Calories: 489kcal
Cost: £1.46

Ingredients

  • 200 g white basmati rice, cooked ahead of time (£1.59/2)=(£0.80)
  • 150 g of cavolo nero (£1.00)
  • 360 g frozen salmon, 4 fillets, defrosted (£3.55)
  • 4 spring onions, thinly sliced to garnish (£0.50)

Cupboard Essentials

  • 2 tbsp soy sauce
  • 4 tbsp mayo, drizzled (1 per bowl)
  • 2 tbsp Sriracha, drizzled (0.5 tbsp per bowl)
  • 4 tsp rice wine vinegar (1 tsp per bowl)
  • 1 tbsp rapeseed oil
  • 1 tbsp honey
  • Salt & pepper

Instructions

Preheat oven to 180°C

  • Defrost the salmon and remove the excess liquid from the fish with a paper towel.
  • Line a baking tray with parchment paper and place the 4 fillets onto the tray. Add a drizzle of soy sauce, honey and ½ of the rapeseed oil across the 4 fillets and rotate the pieces to evenly coat, placing skin facing down.
  • Pop in the oven for around 10 minutes, increase the cook time depending on your salmon fillets. Mine were wide & flat which meant they cooked very quickly.
  • Remove the cavolo nero from the stem, tear the pieces into medium-sized rectangles. Place on a lined baking sheet and drizzle over the remaining rapeseed oil. Season with salt and pop in the oven for 6 minutes, or until almost crispy.
  • Next, flake the salmon and add a portion to a bowl along with a serving of cooked rice and a drizzle of soy sauce and Sriracha. Stir to combine & place an ice cube on top of the rice.
  • Press a small sheet of parchment paper over the bowl of cooked, cold rice and pop in the microwave for 1.5-2 minutes.
  • Remove the ice-cube and stir. Drizzle over the mayonnaise and soy sauce. Sprinkle the sliced spring onion to add some crunch and serve with the baked cavolo nero, using the green rectangles to fold up the rice & enjoy!

Notes

  • Prepare rice according to package instructions and refrigerate once cooled.
  • Marinate the salmon for enhanced flavor, even if for just 15 minutes.
  • Cook salmon to retain moisture, avoiding overcooking.  I used cavolo nero but feel free to add other garnishes like avocado slices, cucumber slices, and tenderstem broccoli.

Nutrition

Calories: 489kcal | Carbohydrates: 51g | Protein: 22g | Fat: 22g