Salmon rice bowls with asparagus and sesame
These salmon rice bowls use ready-cooked brown rice so the oven and microwave can work together. The Ben’s Original recipe makes four bowls with a small amount of fish in each; it is a rice-and-vegetable dish with salmon rather than four full fillet portions.
Soy sauce, sesame and fish are relevant allergens; check the rice product and seasonings too. Keep the reserved dressing separate from raw-fish utensils. Serve promptly while the rice is warm.
- Calorieën
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- Eiwit
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- Vet
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- Koolhydraten
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Voor de berekening zijn ingrediënten, exacte hoeveelheden en het aantal porties nodig.
| Bereidingstijd | — |
|---|---|
| Actieve keukentijd | — |
| Moeilijkheid | — |
| Pittigheid | — |
| Keuken | — |
| Allergenen | — |
Ingrediënten
4 porties
Stap 1
Heat the oven to 425 °F. Arrange the salmon and asparagus in one layer on a suitable lined baking sheet.
Stap 2
Mix the vinegar, sesame oil and soy sauce. Reserve half in a clean bowl before the rest touches the raw fish. Coat fish and asparagus with the other half.
Stap 3
Roast for about 10–12 minutes, checking the fish’s thickest part for 145 °F. Continue as needed; thickness changes the cooking time.
Stap 4
Heat the rice according to its pouch instructions. Toss with the reserved dressing and divide into four bowls.
Stap 5
Remove fish skin and any bones, then flake the flesh over the rice. Add asparagus, tomatoes, onions and torn nori; finish with optional sesame seeds.
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