Spicy Korean Salmon Bites
Rice Bowls
The easiest & super tasty rice bowl recipe for when you feel like switching it up! The salmon is drenched in a spicy Korean batter and cooks in a matter of minutes. Serve in a bowl with fluffy white rice, creamy avocado, crunchy cucumber & carrot, drizzled with soy sauce & a sweet and sour homemade Asian dressing.
Serves 2
Effort: Easy
Prep: 10 mins
Cook: 10 mins
Gluten free option
Ingredients
400g skinless salmon fillets
1/2 cup Korean fried chicken mix
Water
Neutral oil for frying - such as peanut oil
1 cup cooked white rice
1 avocado
1 Lebanese cucumber
1 carrot
2 spring onion
3 tbsp kewpie mayo
3 tsp plum sauce
2 tsp sriracha
Juice of 1 lime
Sesame seeds
Fresh red chilli
Lime wedges to serve
Instructions
Prepare the veg so it’s ready to go! Deseed and diced up the avocado, peel the carrot and then keep using the peeler make thin ribbons, thinly slice the cucumber, and chop the spring onions.
Make the homemade Asian dressing by mixing the plum sauce, kewpie mayo, sriracha and lime juice together. Season with a pinch of salt.
Dice the salmon into bite size pieces and set a side. In a bowl place the 1/2 cup of Korean fried chicken mix with about 1/3 cup of water, stir to make a thick batter, leave to stand for a couple of minutes.
Tip the salmon pieces in to the batter and using your hands or a spoon mix to evenly coat each piece.
In a fry pan add enough neutral oil to cover the bottom so its about 1 cm deep. Heat on medium/ high and add the salmon. Cook for about 1 minute on each side - that’s it!! They will be crispy on the outside and soft and tender on the inside.
Transfer to a plate lined with paper towel until you are ready to serve.
Divide your hot cooked rice between two bowls, arrange the carrot, cucumber & avocado around one half of the bowl and drizzle with roughly a tbsp of soy sauce. Pile the salmon on the other side of the bowl and generously drizzle with the homemade Asian dressing, season to taste.
To serve sprinkle with sesame seeds, fresh red chilli, spring onion and lime wedges on the side.
Hints & tips
Make it gluten free - Use a gluten free soy sauce or tamari to make this dish gf.
Salmon - This recipe calls for salmon because it is a firm oily fish that holds up well when frying. Its suggested to use skin off salmon but skin on will work just as well if that’s what you have on hand.
Kewpie mayo - If you don’t have kewpie mayo mix 1/2 cup of normal mayo with 1 tbsp rice wine vinegar & 1 tsp sugar. Store leftovers in the fridge.
Sriracha - This is a type of chilli sauce. Feel free to use your favourite chilli sauce instead. For a milder flavour sweet chilli would mix well with the mayo.
Serving suggestion - These bowls are a quick and easy dinner with no real need to add to them. However, if you wanted to bulk them out a little try adding some spring rolls on the side. Delish!
Portion size - Serves 2 - recipe could easily be doubled.
Storage - Storge in the fridge for 2 days. Not suitable for freezing.
