Japanese salmon bowl
Ingredients
2 tbsp olive oil
2 salmon fillets (wild caught)
2 cups cooked white rice
1 cucumber, thinly sliced
½ carrot, thinly sliced
½ avocado
Salt and pepper
Sauce:
3 tbsp tamari
2 tbsp sesame oil
1 tsp honey
Toppings:
Sesame seeds
Chilli flakes
Method
Cook the rice and allow to rest whilst you make the rest of the bowl.
Prepare the carrot, cucumber and avocado and set aside.
Prepare the sauce by mixing all the ingredients in a small bowl.
Season the salmon fillets with salt and pepper. Heat a non stick fry pan over a medium to high heat adding the olive oil and the salmon fillets once the pan is hot. Cook each side for approximately 3-4 minutes, flipping once. Remove the pan from the heat and drizzle half of the sauce over the salmon fillets whilst still in the pan.
Prepare your bowl, staring with the rice on the bottom and working your way up with the fresh vegetables, avocado and then the salmon. Drizzle the remaining sauce over the bowl, dress with chilli flakes, sesame seeds and enjoy!